Serves: Makes 12 servings
- 5 cups (about 1¼ pounds) blueberries
- 3 tablespoons all-purpose flour
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon freshly grated or ground nutmeg
- ¼ teaspoon ground cinnamon
- Vanilla ice cream or whipped cream, for serving
Sweet Pastry Dough:
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 egg yolk
- 2 to 3 tablespoons ice water
- 1 egg yolk
- 2 tablespoons water
- 1 tablespoon sugar
- 5 tablespoons top-quality blueberry jam
- 1 tablespoon Grand Marnier or other orange liqueur
- 1 tablespoon finely grated orange zest
- 1 tablespoon finely grated lemon zest
- For the pastry dough, cut the butter into small cubes and freeze for 5 minutes. In the bowl of a food processor, combine the butter, flour, sugar, and salt. Process for 10 to 15 seconds, until the butter is finely chopped. Add the egg yolk and 2 tablespoons of the water and pulse for another 10 seconds, or until the mixture looks like cornmeal. Pinch some of the dough between your fingers; it should hold together, not feel crumbly or dusty. If necessary, add more water, a teaspoon at a time, pulsing once or twice after each addition. Turn the dough out onto a clean work surface. Gather about onequarter of the dough into a small pile and use the heel of your hand to push the dough away from you two or three times, which helps thoroughly blend the butter and flour for a flakier crust. Don't overwork the dough or it will produce a tough crust. Repeat with the remaining dough, then use a pastry scraper to gather the dough and form it into a disk about 5 inches across. Wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 400°F.
- For the pastry glaze, whisk together the egg yolk and water in a small dish. For the berry glaze, stir together the jam, Grand Marnier, orange zest, and lemon zest in a small saucepan. Warm over medium-low heat, stirring, for 2 to 3 minutes. Set aside.
- Roll the chilled pastry dough out on a lightly floured work surface to a 12-inch circle about ⅛ inch thick. Use the dough to line a 10-inch tart pan with a removable base. Brush the bottom and sides of the tart shell with the pastry glaze and sprinkle with the sugar.
- Toss together the blueberries, flour, lemon juice, nutmeg, and cinnamon in a large bowl, being careful not to crush the berries. Scrape the mixture into the tart shell, spreading it evenly. Brush the berry glaze over the berries.
- Set the tart pan on a baking sheet to catch any drips (don't use an insulated baking sheet) and bake for 35 to 40 minutes, until the crust is nicely browned and the filling is bubbly around the edge. Transfer the tart to a wire rack to cool for at least 1 hour. Remove the sides of the tart pan. Cut the tart into wedges and serve at room temperature with scoops ice cream or dollops of whipped cream on top.