Immediately pour hot berry mixture into cooled tart shell.5. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. In a small bowl, mix cornstarch with 2 tablespoons water stir into berries in pan. Reduce heat simmer, stirring occasionally, until berries begin to open and release their juices, about 3 to 5 minutes.4. In a medium saucepan, bring 1/4 cup water and 2 cups berries to a boil over high heat. Meanwhile, reserve 1 cup of the berries for topping. Bake until golden, 20 to 25 minutes cool completely.3. Remove from freezer and prick bottom of dough all over with a fork. Transfer dough to a 9-inch round tart pan with a removable bottom with fingers, press evenly into bottom and up sides. If needed, add ice water 1 teaspoon at a time until dough holds together when squeezed.2. In a food processor, combine flour, sugar, salt, butter, and emulsion pulse on and off a few times until moist crumbs form. 1/2 teaspoon LorAnn Madagascar Vanilla Extract or Vanilla Bean Pasteġ.6 cups (3 pints) fresh blueberries, rinsed.1 teaspoon Cream Cheese Bakery Emulsion.

8 tablespoons (1 stick) cold unsalted butter, cut into small pieces.

To serve, top each slice with a generous dollop of whipped cream.

To make vanilla whipped cream, combine all ingredients in a bowl or stand mixer and mix or whip until soft peaks form.

Refrigerate until cool, about 30 minutes.

Scatter reserved berries on top, pressing down gently.Immediately pour hot berry mixture into cooled tart shell. In a small bowl, mix cornstarch with 2 tablespoons water stir into berries in pan.Reduce heat simmer, stirring occasionally, until berries begin to open and release their juices, about 3 to 5 minutes.

Meanwhile, reserve 1 cup of the berries for topping.Bake until golden, 20 to 25 minutes cool completely. Transfer dough to a 9-inch round tart pan with a removable bottom with fingers, press evenly into bottom and up sides.If needed, add ice water 1 teaspoon at a time until dough holds together when squeezed. RECIPE TIP: Almond Bakery Emulsion would be a delicious substitution in the tart crust.Ĩ tablespoons (1 stick) cold unsalted butter, cut into small piecesĦ cups (3 pints) fresh blueberries, rinsedġ/2 teaspoon LorAnn Madagascar Vanilla Extract or Vanilla Bean Paste This lemony blueberry tart looks impressive, but is deceptively simple to make.

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