Blueberry Tart

I got called a tart yesterday (by a friend), which reminded me to make one of my favorite desserts. I don't know what season blueberries are in, because they never seem to be in season here in California. I don't know where they grow these things, but they sure as hell don't grow them here because they're always like $10.00/lb year round. Every so often they go on sale, and you think to yourself, "oh blueberries must be in season." But then you pick up a box, look a little closer, and realize that the only reason they're so cheap is because half of them are rotting and the grocery store is just trying to get rid of them.

So when it comes to any recipes that use a lot of blueberries, I always opt for frozen. If you're just going to cook them down anyway, why does it matter if they're fresh or frozen? You're just going to assault the poor things with heat and sugar so much that they'll hardly resemble their original form, so I don't think it matters at all. And besides - blueberries are always in season in the freezer section. Especially if you shop at Costco, like me.

So I made a tart because I wanted to, but you could easily take the same filling and put it in a pie. Use 6 cups of blueberries, and double the amounts of everything else.


Blueberry Tart

Single pie crust (http://www.marthastewart.com/recipe/pate-brisee-pie-dough)

3.5 c. frozen blueberries
1/4 c. sugar
1/2 cinnamon stick (if you don't have one add 1/2 tsp ground cinnamon)
1/4 tsp vanilla extract
2 tbsp water
1 tbsp cornstarch


1. Put the blueberries, sugar, cinnamon stick, vanilla and water in a saucepan. Heat over medium until the blueberries begin to sweat. Reduce to a simmer, and cook for about 45 minutes, stirring occasionally.

2. Meanwhile, make a single pie crust and fit it to a tart pan. I didn't grease mine, but I guess you could if you really wanted to.

3. Mix the cornstarch in a tiny bit of cold water just to dissolve it. Add it to the blueberries, and stir it well. Remove from heat.

4. Pour the blueberries into the tart pan fitted with the pastry, and bake for approximately 30 minutes in a 375 degree oven.

I actually wasn't paying attention to how long it took so I'm just guessing on the time... so, remember people: if the edges of the crust are browning, it should be done.