North Haven Wild-Blueberry Tart

Name: North Haven Wild-Blueberry Tart
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 6-8 serving(s)
Ingredients: 1/2 cup unsalted butter; 1/3 cup sugar, plus; 2 tablespoons sugar; 1/4 teaspoon vanilla extract; salt; 1 dash cinnamon; 3/4 cup flour; 1/2 cup rolled oats, plus; 1 tablespoon rolled oats; 1/4 cup finely chopped blanched almond; 3 1/2 cups fresh wild blueberries (see note); 2 tablespoons cornstarch; 1 lemon, zest of, grated; 2 teaspoons lemon juice; 1 tablespoon confectioners' sugar; whipped cream (optional) or vanilla ice cream (optional)

Submitted by enigmused

"From the NYT"

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Ready In:: 2hrs 15mins
Ingredients:: 16
Serves:: 6-8

ingredients

¹⁄₂ cup unsalted butter
¹⁄₃ cup sugar, plus
2 tablespoons sugar
¹⁄₄ teaspoon vanilla extract
salt
1 dash cinnamon
³⁄₄ cup flour
¹⁄₂ cup rolled oats, plus
1 tablespoon rolled oats
¹⁄₄ cup finely chopped blanched almond
3 ¹⁄₂ cups fresh wild blueberries (see note)
2 tablespoons cornstarch
1 lemon, zest of, grated
2 teaspoons lemon juice
1 tablespoon confectioners' sugar
whipped cream (optional) or vanilla ice cream (optional)

directions

1. Using a mixer fitted with a paddle attachment, cream the butter and 1/3 cup of the sugar until light and fluffy. Beat in the vanilla, a pinch of salt and the cinnamon. Using a wooden spoon, stir in the flour, rolled oats and almonds. Shape into a disk, wrap in plastic and refrigerate for 30 minutes. Press the chilled dough into a 9-inch tart pan with a removable bottom. Wrap in plastic and freeze for 30 minutes.
2. Preheat the oven to 400 degrees. Transfer the tart pan directly from the freezer to the oven and bake until the crust is golden, 15 to 20 minutes. Remove from the oven, and using paper towels to protect your hands, gently press the hot crust, which will have risen a bit, back into the pan. Cool slightly on a wire rack before adding the berry filling.
3. Rinse the blueberries, shake them dry in a colander and transfer them to a large bowl. In a small bowl, mix the cornstarch with the remaining 2 tablespoons of sugar, the lemon zest and a pinch of salt. Stir it and the lemon juice into the berries, bruising the berries slightly with a fork. Transfer the berry mixture to the crust and distribute the berries evenly. Bake in the oven for 20 to 25 minutes.
4. Cool completely on a rack. Sprinkle with the confectioners’ sugar and, if you choose, serve with whipped cream or vanilla ice cream. Serves 6 to 8.
NOTE: Do not use frozen blueberries. Domestic blueberries may be substituted for wild.

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RECIPE SUBMITTED BY

enigmused

I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something. I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand. I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.

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