Wild Blueberry Tart

Name: Wild Blueberry Tart
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: 8
Ingredients: 1 cup rolled oats; 1⁄4 cup finely chopped blanched almonds or walnuts; 14 Tbsp. unsalted butter, at room temperature; 1⁄2 cup plus 3 Tbsp. sugar, divided; 1 tsp. vanilla extract; Pinch ground cinnamon; Pinch fine salt; 1¼ cups all-purpose flour; 3½ cups blueberries, preferably wild; 2 Tbsp. cornstarch; 2 tsp. finely grated lemon zest; 1⁄4 cup red currant jelly or strawberry or raspberry jam (optional); Whipped cream and vanilla ice cream, for serving (optional)

This elegant open-topped dessert showcases Maine’s tiny, sweet-tart berries in all their glory.

Serves
8

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

By SAVEUR Editors

Updated on May 30, 2023

A woman from a family in North Haven, Maine gave this recipe to Nancy Harmon Jenkins and told her the story of the recipe’s origins: A Swedish au pair named Lotta came to Maine and fell in love with either the father or the eldest son of the host family (that particular detail was lost to time). Lotta was promptly sent back to Sweden but left behind this elegant open-topped wild blueberry tart recipe. Look for the tiny, sweet wild berries at your local grocery store (Wyman's is a popular brand), or online, or substitute regular blueberries. Glazing the tart (see step 5) is an optional step that makes the dessert all the more stunning.

Ingredients

1 cup rolled oats
1⁄4 cup finely chopped blanched almonds or walnuts
14 Tbsp. unsalted butter, at room temperature
1⁄2 cup plus 3 Tbsp. sugar, divided
1 tsp. vanilla extract
Pinch ground cinnamon
Pinch fine salt
1¼ cups all-purpose flour
3½ cups blueberries, preferably wild
2 Tbsp. cornstarch
2 tsp. finely grated lemon zest
1⁄4 cup red currant jelly or strawberry or raspberry jam (optional)
Whipped cream and vanilla ice cream, for serving (optional)

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Instructions

Step 1

To a food processor, add the rolled oats and pulse to the texture of flour, 5–6 pulses. Add the chopped nuts and process until the mixture resembles coarse sand, 5–6 pulses more.

Step 2

Using a stand or handheld mixer on medium-high speed, beat the butter and ½ cup of the sugar until fluffy. Beat in the vanilla, cinnamon, and salt. Add the oat mixture and flour and, using your hands, mix to form a shaggy dough. Transfer to an unfloured work surface, shape into a flat disk, then press the dough evenly into the bottom and sides of a 10½-inch tart pan. Run a knife over the perimeter of the pan to trim any overhanging dough, then cover with plastic wrap and refrigerate until firm, at least 30 minutes.

Step 3

Position a rack in the center of the oven and preheat to 400°F. Bake until the crust is lightly golden and risen slightly, 12–15 minutes. Set aside.

Step 4

Meanwhile, in a large bowl, toss the blueberries with the cornstarch, lemon zest, and remaining sugar. Using a fork, lightly mash about an eighth of the berries. Scrape into the baked crust, using a silicone spatula or spoon to flatten the top, then bake until the blueberries are bubbling, about 25 minutes. Set aside to cool to room temperature.

Step 5

To a small pot set over medium-low heat, add the jelly (if using) and cook until it’s pourable, 3–5 minutes. Using a pastry brush, paint the top of the tart with the jelly. Refrigerate for at least 15 minutes, then serve with whipped cream or ice cream if desired.

To a food processor, add the rolled oats and pulse to the texture of flour, 5–6 pulses. Add the chopped nuts and process until the mixture resembles coarse sand, 5–6 pulses more.
Using a stand or handheld mixer on medium-high speed, beat the butter and ½ cup of the sugar until fluffy. Beat in the vanilla, cinnamon, and salt. Add the oat mixture and flour and, using your hands, mix to form a shaggy dough. Transfer to an unfloured work surface, shape into a flat disk, then press the dough evenly into the bottom and sides of a 10½-inch tart pan. Run a knife over the perimeter of the pan to trim any overhanging dough, then cover with plastic wrap and refrigerate until firm, at least 30 minutes.
Position a rack in the center of the oven and preheat to 400°F. Bake until the crust is lightly golden and risen slightly, 12–15 minutes. Set aside.
Meanwhile, in a large bowl, toss the blueberries with the cornstarch, lemon zest, and remaining sugar. Using a fork, lightly mash about an eighth of the berries. Scrape into the baked crust, using a silicone spatula or spoon to flatten the top, then bake until the blueberries are bubbling, about 25 minutes. Set aside to cool to room temperature.
To a small pot set over medium-low heat, add the jelly (if using) and cook until it’s pourable, 3–5 minutes. Using a pastry brush, paint the top of the tart with the jelly. Refrigerate for at least 15 minutes, then serve with whipped cream or ice cream if desired.