Pumpkin and Blueberry tart
Directions
- 1Cut butter into small cubes and freeze for 15 minutes.
- 2Pulse together flour, Blueberry Sugar, and salt in a food processor.
- 3Add butter and pulse until mixture resembles coarse meal.
- 4Drizzle in egg and pulse until dough forms.
- 5Shape dough into a ball, divide into four pieces, flatten, gather, and repeat.
- 6Form a disc, wrap, and refrigerate for 30 minutes.
- 7Roll dough into a 13-inch circle and place in a tart pan.
- 8Trim excess and refrigerate for 20 minutes.
- 9Preheat oven to 475°F, line tart shell with foil and fill with beans or pie weights.
- 10Bake for 15 minutes, remove foil and beans, bake until golden brown (3-5 min).
- 11Cool for 15 minutes.
- 12Reduce oven temperature to 350°F.
- 13Spoon pumpkin filling into tart shell, spread evenly, and sprinkle with cinnamon.
- 14Top with blueberries in a single layer and bake for 6-7 minutes.
- 15Cool.
- 16Combine Blueberry Honey, vanilla bean, and mint in a microwave-safe bowl.
- 17Microwave until warm (15 seconds), stir, and let stand for 15 minutes.
- 18Strain honey and drizzle over tart before serving.
- 19Garnish with a mint sprig
Ingredients
- 10.5 Tablespoons unsalted butter, cut into small cubes
- 1.5 Cups all-purpose flour
- 3 Tablespoons Blueberry Sugar
- 0.25 teaspoon salt
- 1 large egg, beaten
- 2 cups preserved pumpkin or pumpkin pie filling
- 0.5 teaspoon ground cinnamon
- 2.5 Cups fresh blueberries
- 0.33 Cup Blueberry Honey
- 0.5 vanilla bean, split, scraped
- 1 Tablespoon chopped fresh mint leaves
- 1 mint sprig
Equipment
food processorrolling pin11-inch tart pan with removable bottommicrowave-proof bowlfine sieve
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