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Bailey’s Island Blueberry Tart

Bailey’s Island Blueberry Tart

Maine is known for its wild blueberries, which are smaller than the cultivated variety, but pack more concentrated flavor. Baking them into a tart is a favorite Downeaster way to enjoy these sweet-tart and abundantly juicy berries.

Recipe Ingredients

  • For the crust:
  • - 1 ½ cups all-purpose flour, plus additional for rolling dough
  • - ¾ teaspoon kosher salt
  • - 2 tablespoons granulated sugar
  • - ¼ cup (4 tablespoons) unsalted butter, cut into ½-inch cubes
  • - ¼ cup (4 tablespoons) shortening
  • - 1 large egg, lightly beaten
  • - Ice water, as needed
  • For the filling:
  • - 1 pound blueberries
  • - ½ cup granulated sugar
  • - 1 teaspoon ground ginger
  • - ½ teaspoon ground cinnamon
  • - 1 teaspoon vanilla
  • - 1 tablespoon lemon juice
  • - 2 tablespoons cornstarch
  • - 2 tablespoons cold water
  • For the crumbled topping:
  • - ½ cup (8 tablespoons) unsalted butter
  • - ½ cup granulated sugar
  • - teaspoon vanilla extract
  • - ½ cup all-purpose flour

Recipe Instructions

Make crust:

- Preheat oven to 425°F. Place flour, salt, and sugar in a food processor and pulse to combine. Add butter and shortening and pulse until the mixture resembles coarse meal, about 15 seconds.

- Open lid and drizzle egg over flour mixture. Pulse until dough holds together. Add ice water, a teaspoon at a time, if necessary, to encourage dough to come together. Do not over-process.

- Shape dough into a flat disc and wrap in plastic. Chill until firm and easier to roll, about 30 minutes. Remove from refrigerator and place on a lightly floured work surface. Roll dough to fill a 10-inch tart pan with a fluted edge, pressing into the pan at both the bottom and the sides. Prick bottom and sides of dough all over with a fork. If dough cracks while rolling, it is likely too cold. - Let sit at room temperature, 5 minutes, and proceed. Chill, lightly covered with plastic wrap, until ready to fill.

Make the filling:

- Place the blueberries, sugar, ginger, cinnamon, vanilla, and lemon juice in a saucepan and bring to a boil.

- Mix the cornstarch with the corn water, whisking until smooth. Add to blueberry mixture. Continue to cook, stirring until mixture thickens, and remove from heat. Let cool.

Make the topping:

- Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the vanilla and mix. Add flour and continue to mix, just until incorporated.

- Pour cooled blueberry mixture into tart shell and dot with the topping. Transfer to oven and bake, 30-40 minutes, or until the crust and topping is lightly golden. Let cool until warm to the touch, and slice into wedges. Serve.