Entertain eyes and palates with a delicious Blueberry Orange Tart
RECIPE BY EMILY CHAVEZ | PHOTO BY LUIS CHAVEZ
Sometimes when I tell people I made a blueberry tart, they assume it’s a tart filled with custard topped with fresh blueberries and oranges. Please don’t misunderstand. That type of tart is fabulous and delicious. But what I mean when I say “blueberry orange tart” is that it’s a celebration of the fruit itself; the blueberry the star of the show. It is indeed a dramatic and vibrant showstopper in color and flavor. The acidity of the orange lifts the richness of the blueberries, elevating the tart as a bright and sunny contrast to the traditional blueberry cobblers baking in many kitchens this winter.
Blueberry Orange Tart
Active time: 45 minutes | Total time: 1 hour, 45 minutes Yields: 6 servings
4 cups fresh blueberries
3 tbsp orange juice, freshly squeezed
1/2 cup of sugar
1/2 teaspoon salt
2 egg yolks
2 whole eggs
1/2 cup butter, melted
1 packet gelatin, unflavored
10-13 sheets of graham crackers
Optional garnishes: oranges slices or clementine wedges
In a food processor purée the blueberries until it is a smooth liquid. Add the liquefied blueberries, orange juice, sugar, salt, eggs, and 3 tablespoons of butter into a medium pot. While continuously stirring, cook the mixture on medium heat for about 20 minutes or until thick. Reduce heat if needed to prevent bubbling. Remove mixture from heat and strain to remove solids. Stir the gelatin into the mixture and set aside. Begin to make the base by pulsing the graham crackers and remaining melted butter until it starts to come together to hold its shape when pressed. Press the crust base into the tart pan’s bottom and sides. Pour in the prepared blueberry filling and place in the refrigerator to set, approximately one hour for a soft set or two hours for a firm set.