Pumpkin and Blueberry tart

105 mins
Serves 1
https://critchleyfamilyfarms.com/recipes/pumpkin-and-blueberry-tart/

Directions

  1. 1Cut butter into small cubes and freeze for 15 minutes.
  2. 2Cut butter into small cubes and freeze for 15 minutes.
  3. 3Cut butter into small cubes and freeze for 15 minutes.
  4. 4Pulse together flour, Blueberry Sugar, and salt in a food processor.
  5. 5Pulse together flour, Blueberry Sugar, and salt in a food processor.
  6. 6Pulse together flour, Blueberry Sugar, and salt in a food processor.
  7. 7Add butter and pulse until mixture resembles coarse meal.
  8. 8Add butter and pulse until mixture resembles coarse meal.
  9. 9Add butter and pulse until mixture resembles coarse meal.
  10. 10Drizzle in egg and pulse until dough forms.
  11. 11Drizzle in egg and pulse until dough forms.
  12. 12Drizzle in egg and pulse until dough forms.
  13. 13Shape dough into a ball, divide into four pieces, flatten, gather, and repeat.
  14. 14Shape dough into a ball, divide into four pieces, flatten, gather, and repeat.
  15. 15Shape dough into a ball, divide into four pieces, flatten, gather, and repeat.
  16. 16Form a disc, wrap, and refrigerate for 30 minutes.
  17. 17Form a disc, wrap, and refrigerate for 30 minutes.
  18. 18Form a disc, wrap, and refrigerate for 30 minutes.
  19. 19Roll dough into a 13-inch circle and place in a tart pan.
  20. 20Roll dough into a 13-inch circle and place in a tart pan.
  21. 21Roll dough into a 13-inch circle and place in a tart pan.
  22. 22Trim excess and refrigerate for 20 minutes.
  23. 23Trim excess and refrigerate for 20 minutes.
  24. 24Trim excess and refrigerate for 20 minutes.
  25. 25Preheat oven to 475°F, line tart shell with foil and fill with beans or pie weights.
  26. 26Preheat oven to 475°F, line tart shell with foil and fill with beans or pie weights.
  27. 27Preheat oven to 475°F, line tart shell with foil and fill with beans or pie weights.
  28. 28Bake for 15 minutes, remove foil and beans, bake until golden brown (3-5 min).
  29. 29Bake for 15 minutes, remove foil and beans, bake until golden brown (3-5 min).
  30. 30Bake for 15 minutes, remove foil and beans, bake until golden brown (3-5 min).
  31. 31Cool for 15 minutes.
  32. 32Cool for 15 minutes.
  33. 33Cool for 15 minutes.
  34. 34Reduce oven temperature to 350°F.
  35. 35Reduce oven temperature to 350°F.
  36. 36Reduce oven temperature to 350°F.
  37. 37Spoon pumpkin filling into tart shell, spread evenly, and sprinkle with cinnamon.
  38. 38Spoon pumpkin filling into tart shell, spread evenly, and sprinkle with cinnamon.
  39. 39Spoon pumpkin filling into tart shell, spread evenly, and sprinkle with cinnamon.
  40. 40Top with blueberries in a single layer and bake for 6-7 minutes.
  41. 41Top with blueberries in a single layer and bake for 6-7 minutes.
  42. 42Top with blueberries in a single layer and bake for 6-7 minutes.
  43. 43Cool.
  44. 44Cool.
  45. 45Cool.
  46. 46Combine Blueberry Honey, vanilla bean, and mint in a microwave-safe bowl.
  47. 47Combine Blueberry Honey, vanilla bean, and mint in a microwave-safe bowl.
  48. 48Combine Blueberry Honey, vanilla bean, and mint in a microwave-safe bowl.
  49. 49Microwave until warm (15 seconds), stir, and let stand for 15 minutes.
  50. 50Microwave until warm (15 seconds), stir, and let stand for 15 minutes.
  51. 51Microwave until warm (15 seconds), stir, and let stand for 15 minutes.
  52. 52Strain honey and drizzle over tart before serving.
  53. 53Strain honey and drizzle over tart before serving.
  54. 54Strain honey and drizzle over tart before serving.
  55. 55Garnish with a mint sprig
  56. 56Garnish with a mint sprig
  57. 57Garnish with a mint sprig

Ingredients

  • 10.5 Tablespoons unsalted butter, cut into small cubes
  • 10.5 Tablespoons unsalted butter, cut into small cubes
  • 10.5 Tablespoons unsalted butter, cut into small cubes
  • 1.5 Cups all-purpose flour
  • 1.5 Cups all-purpose flour
  • 1.5 Cups all-purpose flour
  • 3 Tablespoons Blueberry Sugar
  • 3 Tablespoons Blueberry Sugar
  • 3 Tablespoons Blueberry Sugar
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 1 large egg, beaten
  • 1 large egg, beaten
  • 1 large egg, beaten
  • 2 cups preserved pumpkin or pumpkin pie filling
  • 2 cups preserved pumpkin or pumpkin pie filling
  • 2 cups preserved pumpkin or pumpkin pie filling
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cinnamon
  • 2.5 Cups fresh blueberries
  • 2.5 Cups fresh blueberries
  • 2.5 Cups fresh blueberries
  • 0.33 Cup Blueberry Honey
  • 0.33 Cup Blueberry Honey
  • 0.33 Cup Blueberry Honey
  • 0.5 vanilla bean, split, scraped
  • 0.5 vanilla bean, split, scraped
  • 0.5 vanilla bean, split, scraped
  • 1 Tablespoon chopped fresh mint leaves
  • 1 Tablespoon chopped fresh mint leaves
  • 1 Tablespoon chopped fresh mint leaves
  • 1 mint sprig
  • 1 mint sprig
  • 1 mint sprig

Equipment

food processorrolling pin11-inch tart pan with removable bottommicrowave-proof bowlfine sieve