Blueberry Lattice-Topped Tart
Who here is hungry for some blueberry lattice tart after seeing that scrumptious picture? I know that I certainly am! I got this amazing recipe from my dear friend, Darla, who lives abroad. She told me that she has a blueberry patch in her garden (that’s what they call their backyards) and she makes fresh blueberry desserts with them. Darla is known in her community for her famous lattice blueberry tarts. I told her that I’d never be able to make one as pretty as her but she assured me that they aren’t hard to make at all and anyone can do it. Guess what? She was right!
I hope you and your family enjoy this blueberry lattice tart as much as me and mine do. We like to eat ours with ice cream. Yummo! Let me know how you like this recipe in the comment section below. Enjoy!
Why You’ll Love This Recipe
This blueberry lattice-topped tart is a delightful blend of sweet and tangy flavors, with a buttery crust that melts in your mouth. It’s perfect for any occasion and is sure to impress your guests. The best part? It’s easier to make than it looks, thanks to a straightforward recipe that even beginners can master.
Kitchen Equipment You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- Springform tart tin
- Fork
- Wire rack
Ingredients
For the pastry:
- 250g Kerrygold butter
- 250g Gold Medal flour
- 250g ground almonds
- 150g Domino sugar
- 1 egg
- 1 pinch of cloves
- 1 teaspoon McCormick cinnamon
For the filling:
- 250g blueberries
- 3 eggs
- 100g Fage plain Greek yogurt
- 100ml cream
- 75g sugar
- Zest of 1 unwaxed lemon
Step-by-Step Instructions
1. Knead all the pastry ingredients into a smooth dough, wrap it in foil, and refrigerate for 1 hour.
2. Wash the blueberries and drain them well.
3. Preheat your oven to 180°C / Gas 4 and grease a springform tart tin.
4. Roll out two-thirds of the pastry on a floured surface and line the prepared tin with it. Pierce the base with a fork several times.
5. Spread the blueberries evenly over the pastry.
6. In a bowl, mix the eggs, yogurt, cream, sugar, and lemon zest, then pour this mixture over the blueberries.
7. Roll out the remaining pastry and cut it into 1cm wide strips. Weave these strips over the tart to form a lattice pattern.
8. Bake the tart in the preheated oven for about 50 minutes. Allow it to cool on a wire rack before serving.
Tips for Success
- Ensure the dough is cold before rolling it out to prevent sticking.
- Use a sharp knife or pastry cutter for clean lattice strips.
- If the edges of the tart start to brown too quickly, cover them with aluminum foil.
Additional Tips and Variations
Try adding a teaspoon of vanilla extract to the filling for an aromatic twist. You can also substitute raspberries or blackberries for a different berry flavor.
Nutritional Highlights (Per Serving)
- Calories: 320
- Protein: 7g
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 3g
Frequently Asked Questions (FAQ)
Q: Can I use frozen blueberries?
A: Yes, but make sure to thaw and drain them well to avoid excess moisture.
Q: How do I store leftovers?
A: Keep the tart in an airtight container in the refrigerator for up to 3 days.
Q: Can I make the pastry dough in advance?
A: Absolutely, you can prepare the dough up to 2 days in advance and store it in the fridge.
Conclusion
There you have it—a beautiful and delicious blueberry lattice-topped tart that’s sure to become a favorite in your home. I invite you to try this recipe and share your experiences in the comments below. Happy baking!
