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Pumpkin and Blueberry tart

1h 45m
Serves 1
https://critchleyfamilyfarms.com/recipes/pumpkin-and-blueberry-tart/

Directions

  1. 1Cut butter into small cubes and freeze for 15 minutes.
  2. 2Pulse together flour, Blueberry Sugar, and salt in a food processor.
  3. 3Add butter and pulse until mixture resembles coarse meal.
  4. 4Drizzle in egg and pulse until dough forms.
  5. 5Shape dough into a ball, divide into four pieces, flatten, gather, and repeat.
  6. 6Form a disc, wrap, and refrigerate for 30 minutes.
  7. 7Roll dough into a 13-inch circle and place in a tart pan.
  8. 8Trim excess and refrigerate for 20 minutes.
  9. 9Preheat oven to 475°F, line tart shell with foil and fill with beans or pie weights.
  10. 10Bake for 15 minutes, remove foil and beans, bake until golden brown (3-5 min).
  11. 11Cool for 15 minutes.
  12. 12Reduce oven temperature to 350°F.
  13. 13Spoon pumpkin filling into tart shell, spread evenly, and sprinkle with cinnamon.
  14. 14Top with blueberries in a single layer and bake for 6-7 minutes.
  15. 15Cool.
  16. 16Combine Blueberry Honey, vanilla bean, and mint in a microwave-safe bowl.
  17. 17Microwave until warm (15 seconds), stir, and let stand for 15 minutes.
  18. 18Strain honey and drizzle over tart before serving.
  19. 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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