Bill Corbett's Blueberry Tart

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“A recipe I came across on Donatella's Dish on Yahoo! Food. It sounds intriguing and I'd like to try it. I am a bit puzzled by the addition of egg yolks in the pastry. Donatella says this is a delicious tart, not at all gummy and quite tart. The crust is baked before the filling is poured and chilled. According to her it is a big hit. I've guessed the times but there is a fair bit of resting and cooling.”
1 pie

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Place the sugar, flour, salt, cinnmon, almonds and baking powder in a mixer with a paddle attachment and combine on low speed.
  3. With mixer running, add rum and grated, hard-boiled egg yolks.
  4. Add butter a little at a time and mix, maintaining low speed until just combined.
  5. Gather dough and press into a flat disk, wrap in plastic and refrigerate for half an hour.
  6. Once dough has rested, roll out to 1/4" thick, flouring surface well so as not to stick to rolling pin.
  7. Drape rolled out dough over tart pan and press into pan.
  8. With a fork pierce the bottom of the dough many times so that the steam is released during baking and the dough doesn't puff up.
  9. Refrigerate again for a half hour to rest the dough.
  10. Bake at 325F until crust is golden brown.
  11. Filling Instructions.
  12. Combine the blueberries, sugar, lemon zest and vanilla bean in a saucepan and place over medium heat.
  13. Cmbine cornstarch and water in a mixing bowl and whisk to dissolve.
  14. When blueberry mixture is steaming, pour a little of the hot liquid into cornstarch mix, whisk to combine and return mixture to pot stirring constantly until mixture thickens and bubbles.
  15. Immediately pour into shell and refridgerate until cool.

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