The soft blueberry tart is a soft and irresistible base with blended blueberries in the dough, a variant of the classic soft tart made with the “smart mold”.
Summer is coming, and what could be better than a tart with cream and fruit? Instead of the classic shortcrust pastry, I thought of using the base of the soft tart in an innovative version, I added some fruit puree to the dough to make it fresher in taste, colorful, and with a strong fruit flavor.
After the raspberry version, I propose the blueberry variant, which I filled with blackberry and blueberry jam, a true delight.
With my bases, you can create spectacular tarts rich in fruit, ideal for birthdays, buffets, and after meals. You can freeze them for 3 months and use them in summer when you want to make a dessert without needing to bake anything.
Try the other versions too:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 267.73 (Kcal)
- Carbohydrates 43.97 (g) of which sugars 25.79 (g)
- Proteins 3.68 (g)
- Fat 9.56 (g) of which saturated 1.85 (g)of which unsaturated 7.14 (g)
- Fibers 1.17 (g)
- Sodium 20.48 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 6 1/3 oz blueberries (from which you will get 4 1/4 oz of puree)
- 2 eggs (medium)
- 1/3 cup peanut oil (or other oil as preferred)
- 2 tsp baking powder
- 1 tsp lemon zest (grated)
- 1 tsp vanilla extract
- A few drops food coloring (purple (optional) – you can replace it with a teaspoon of natural powdered coloring)
- 5 1/3 oz wild berry jam (or blackberry jam)
- 3 1/2 oz blueberries
Tools
- 1 Bowl
- 1 Small bowl
- 1 Immersion blender
- 1 Sieve
- 1 Whisk
- 1 Cake pan for soft tart or smart mold of 11 inches
Procedure
Wash the blueberries well, gently pat them dry with paper towels, place them in the immersion blender cup, and blend them. Sieve the blended blueberries to remove the skins, you need to obtain 4 1/4 oz of puree.
If you prefer, you can use ready-made puree.
Sift the flour with the baking powder and set aside.
Put the eggs in the bowl, add the sugar, and mix well with the whisk. Add the oil, blueberry puree, grated lemon zest, and vanilla, incorporate everything well.
Pour the sifted flour with the baking powder into the bowl, always mixing with the whisk, you need to obtain a homogeneous batter.
To get a tart with the color of blueberries, add a few drops of purple coloring, otherwise the color will be very dull.
If you prefer, you can use powdered food colorings, they are available in more well-stocked supermarkets and are made with freeze-dried vegetables and fruits.
Pour the batter into the greased and floured soft tart mold.
Bake the dessert in a preheated static oven at 338°F for about 20 minutes (the cooking time depends on the power of your oven).
Use the toothpick test to check the cooking, if necessary, extend it by a few minutes.
The soft blueberry tart is ready, remove it from the oven, wait a few minutes, and turn it upside down on a cooling rack. Let it cool completely and fill as desired.
The filling I made is really simple, I used blackberry jam and decorated it with some blueberries. I recommend filling it with vanilla namelaka, fresh blueberries, and a few drops of lemon jam, they are flavors that go well together.
Tips
Storage
The soft blueberry tart keeps at room temperature for 2/3 days well covered.
The filled soft tart keeps in the refrigerator for about 4/5 days, depending on the creams you used.
You can freeze it and keep it in the freezer for 3 months.
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