Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Peugeot Clermont salt and pepper duo. Offer ends 26 October.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Blueberry tart


You can have the tart case and syrup ready to go the day before and fill it at the last minute. Any type of berry would work well in this recipe.

You'll need

3 punnets blueberries (about 375gm)   Sweet pastry 170 gm unsalted butter, at room temperature, coarsely chopped 40 gm pure icing sugar 1 small egg yolk from a 55gm egg 240 gm plain flour, sieved   Blueberry syrup 150 gm frozen blueberries 2 pieces lemon rind, removed with a peeler 150 gm caster sugar   Crème fraîche filling 250 gm each crème fraîche and mascarpone 80 ml (1/3 cup) thickened cream 1 vanilla bean, split and seeds scraped 1 tsp vanilla extract 45 gm pure icing sugar, sieved

Method

  • 01
  • For blueberry syrup, combine ingredients in a heatproof bowl, cover with foil, place over a saucepan of simmering water and cook until syrupy and berries are deep purple (2 hours). Strain through a muslin-lined sieve (do not press solids), discard solids and refrigerate syrup until required.
  • 02
  • Meanwhile, for sweet pastry, beat butter and sugar in an electric mixer until pale, add yolk and mix until just combined. Add flour and 20ml water, mix until dough just comes together. Turn out onto a lightly floured surface and shape into a disc, then wrap in plastic wrap and refrigerate until firm (1 hour). Roll pastry to a 30cm-diameter round and line a buttered and floured 24cm-diameter fluted tart tin. Refrigerate until chilled and rested (1 hour). Preheat oven to 180C. Blind-bake tart until golden around edges (25-30 minutes), remove paper and weights, cook until golden and cooked through (15-20 minutes). Cool, then carefully transfer to a serving plate and set aside.
  • 03
  • For crème fraîche filling, whisk all ingredients in a bowl until medium peaks form (do not overbeat as mixture may split), spoon into tart case and spread to fill.
  • 04
  • To serve, scatter fresh blueberries over tart and drizzle with blueberry syrup to taste.

At A Glance

  • Serves 8 people
Win
tickets to TOTEM by Cirque du Soleil!

Thanks to Cirque du Soleil we have two double passes to give away in each of the cities that their new show TOTEM will be touring to. Get in quick!

Read More
Win
a trip to Hong Kong!

Win a three-night trip to Hong Kong for two people including a stay at The Peninsula Hong Kong and business-class flights on Qantas. Find out how you can win.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Dec 2009

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.