Ingredients

  • 1 1/2 cups all-purpose flour
  • Salt
  • 7 tablespoons cold, unsalted butter, cubed
  • 1/2 cup cold cream
  • 2 cups frozen (or fresh) blueberries
  • 1/4 cup raspberry jam
  • 2 teaspoons red wine vinaigrette or fruity red wine
  • juice of 1/2 a lemon

Ready In 45 Minutes

Servings: 6

Cooking Instructions

For the crust

Step 1

  • Butter a 9-inch tart pan. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles course meal.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight. (This is a good time to make the filling recipe below.)
  • INGREDIENTS:
  • Length: 30 minutes

Step 3

  • Roll out the dough into a 14-inch round. Press the round into the tart pan, trim off any excess.
  • INGREDIENTS:
  • EQUIPMENT:

For the filling

Step 1

  • Combine the ingredients in a small bowl and stir until the jam has been broken down by the vinegar/lemon juice.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Pour the filling into the prepared tart crust.
  • INGREDIENTS:

Step 3

  • Bake for about 1 hour and 30 minutes at 325F, until the crust is nicely browned.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 90 minutes

Step 4

  • Remove the tart from the oven and let it cool for about 15 minutes to allow the filling to become firm.
  • EQUIPMENT:
  • Length: 15 minutes

Step 5

  • Serve alone or topped with vanilla bean ice cream and some mint leaves.
  • INGREDIENTS: