| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- Cooking spray
- 1 cup all-purpose flour, plus 1 tablespoon
- 1/3 cup granulated sugar, plus 1 1/2 tablespoons
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 2 egg yolks
- 4 cups blueberries
- 1 lemon, zest and 1 tablespoon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Confectioners’ sugar, for dusting
Instructions
- Special equipment: a 9-inch springform pan
- Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
- Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
- Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
- Just before serving, dust with confectioners’ sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 279 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 20 g |
| Protein | 3 g |
| Cholesterol | 67 mg |
| Sodium | 64 mg |
Reviews
This was delicious. I started with frozen blueberries and added grand marnier, orange and lemon zest while the berries macerated. I cooked them in a pot and let them cool to develop more of a thick whole berry preserve. Definitely needed the overnight chill. Crust was divine as written. Going to use mixed berries next time as a change.
Love it. I had to bake a gain because the first time I used a 10 inch instead of 9 inch springform pan.
Can this be made a day ahead
Followed instructions to a “T” and it was way too tart and the crust was overcooked. Might try again with some tweaking.
Super simple. I made miniature tarts, used pumpkin spice instead of cinnamon and nutmeg. Yummy
Simple easy crust and filling.
Delicious and simple!!!
This was delicious and easy to bake !
I love watching “Valerie’s Home Cooking” and, after seeing her make this recipe, I decided to make it myself! It was very easy to make and absolutely delicious with all of those healthy blueberries in the recipe. It’s definitely a keeper! (I don’t have a food processor, so just used my mixer and the crust turned out excellent!)
I just love everything about this, the crust is superb and then the blueberries become the stars with each bite. So simple….just Devine!