This is why I'm fat...I tried my best to just have a taste...but one led to another and then another and before I knew it I had finished off TWO pieces of blueberry tart...TWO! The mister came home and had his first piece before dinner as an appetizer. Then, after dinner he had his second piece for dessert. A few hours later he had his third piece, which he said was in the name of research as he wanted to make sure the tart tasted as good cooled as it did warm. There were 3 pieces left this morning...the boy ate one for breakfast...then I had a piece because, well, I didn't want the boy to eat alone, that would have been rude. That leaves one piece...it keeps calling to me...eat me! Eat me! I'm going to channel Jenny Craig for help soon!
The crust has sour cream in it...just one of the many reasons I love it...it comes together quickly in the food processor and after an hour in the fridge it's ready to be rolled. The filling is hot and bubbly out of the oven and as it cools the juices set up nicely, thanks to the instant tapioca and a bit of cornstarch...but not to worry, you won't taste the cornstarch, only the butter and the hint of lemon and the blue-blue-blueberries!
Dream Acres Diary, my new favorite blog, divulged this morning that she runs every day...while I dust my treadmill...Queen Latifah are you there? It seems like the entire world runs or works out - one day at a time - oh Valerie, did you really get back into your skinny jeans?! I guess I'm going to have to start doing something...as lifting my right arm to my face 24 hours a day is not working!
Has anyone seen Kirstie Alley lately? Did she keep the weight off? She would love this tart! It does ooze a bit while baking but after it's cooled it's easy to move to a platter. This is a free-form tart - so it's okay if it's uneven in appearance - it's supposed to be. Just look at all those berries!
Blueberry Tart - Adapted from Baking Illustrated and Several Other Recipes
Crust:
2 tablespoons sour cream
2 tablespoons ice water
1 cup flour
1/4 cup crushed graham crackers (about 4 crackers)
2 teaspoons sugar
1/2 teaspoon salt
7 tablespoons unsalted cold butter cut into 1/2-inch pieces
Filling:
4 cups fresh blueberries
1 cup sugar
4 tablespoons instant tapioca
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/8 teaspoon salt
3 tablespoons butter, cut into 1/2-inch pieces
Sprinkling of sugar
For the Crust: Stir together the cour cream and water in a small bowl. Set aside. In a food processor, combine the flour, sugar, salt and graham cracker crumbs and process for five 1-second pulses. Scatter half of the butter pieces over the flour mixture and process to cut the butter into the flour mixture until the butter is the size of small peas, about five 1-second pulses. Scatter the remaining butter over the flour mixture and pulse to cut the butter into the mixture until most of the butter is incorporated and some pea-size bits remain. While processing, pour the sour cream mixture through the feed tube until the dough just comes together around the blade, about five 1-second pulses. Turn the dough onto a sheet of plastic wrap, flatten into a 6-inch disk, wrap tightly, and refrigerate at least one hour.
Preheat oven to 400 degrees. Remove dough from refrigerator, wrap and place between 2 large sheets of parchment paper. Using a rolling pin, roll dough out to about a 13-inch round. Slide the dough, still between the sheets of the parchment, onto a baking sheet and refrigerate until firm, about 15 minutes.
Make the filling: In a large bowl, combine the blueberries, sugar, tapioca, cornstarch, lemon juice, zest and salt. Mix well with a large wooden spoon, being careful not to crush berries. Let mixture sit for 15 minutes.
To assemble the tart: Remove the dough and baking sheet from the refrigerator and peel off the top sheet of parchment paper. Pile the fruit in the center of the dough, leaving a 2 1/2-inch border of dough. Pour berry mixture into the center of the dough, and dot the berries with the remaining butter pieces. Fold edges of the dough up and over the fruit, pinching lightly to secure. Brush the top of the dough lightly with water and sprinkle some sugar on top. Bake until the crust is golden brown and crisp and the fruit is bubbling, about 40 minutes. Place the baking sheet on a wire rack and allow the tart to cool for 10 minutes. Using a large spatula, transfer the tart to the wire rack to cool for an additional 10 minutes. Tart may be served warm or 
cold.
"Good judgment comes from experience, and experience comes from bad judgment." B. LePatner
