Nothing says summer better than Blueberries and I find no better way to have them than in a Blueberry tart. Cooked Blueberries brings out their true flavor and this tart is without a doubt loaded with flavor. The crumb topping adds just the right amount of sweet crunch and pairing it with a scope of Crème Fraiche Semi-Freddo adds just the right amount of creaminess to make this dessert a perfect and delicious treat.
½ Recipe Pate Sucre Rolled Out and Fitted into 11” Tart Pan with Removable Bottom, Blind Baked (Partially) and Cooled
3 Pints Fresh Blueberries, Rinsed and Picked Over
1 Cup Granulated Sugar
1/3 Cup Corn Starch
Pinch Fine Sea Salt
1 Tablespoon Unsalted Butter Cut into Bits
Preheat oven to 375° with rack in the middle of the oven.
In a large bowl gently combine the Blueberries with sugar , corn starch and salt. Put the mixture in the partially blind baked tart shell and evenly distribute the crumb topping over the tart.
Place the tart on a pizza pan with holes that has been lined with parchment.
Bake 40 to 50 minutes or until the juices are bubbling, the berries are bursting and the crumb topping is golden brown.
Remove from oven to wire cooling rack. Cool completely before serving.
