Tart
- 11/4 cup all-purpose flour
- 1/2 tsp ground nutmeg
- 1/8 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1 egg, separated
To make the crust: Whisk together the flour, nutmeg, and salt in small bowl. Beat the butter and sugar in large bowl with an electric mixer at medium speed for 1 minute or until smooth. Add the egg yolk and beat until blended. Reduce the speed to low and add flour mixture, beating just until moistened and a dough forms. On a lightly floured work surface, gather the dough together press into a flat disk. Press into the bottom and up the sides of a 14-by-14 1/2 inch rectangular or a 9-inch round tart pan with a removable bottom.
Refrigerate for 30 minutes, or place in the freezer for 15 minutes or until firm. Meanwhile, preheat the oven to 375ºF. Whisk the egg white until frothy. Lightly brush the inside of the crust with the egg white. Bake for 15 minutes or until pale brown and set. Cool for 10 minutes on a wire rack.
Filling
- 6 tbsp unsalted butter, softened
- 1/2 cup sugar
- 1 tbsp flour
- 2 eggs
- 3/4 cup sour cream
- 11/2 tsp vanilla extract
- 1/2 tsp grated orange zest
To make the filling: While the crust bakes, beat the butter and sugar in a large bowl with an electric mixer at medium speed for 2 minutes or until light and fluffy. Beat in the flour. Add the eggs, one at a time, beating well after each one. Beat in the sour cream, vanilla, and orange zest. Pour into the baked crust.
Bake the tart for 20 minutes or until slightly puffed around the edge. Cool completely on a wire rack.
Topping
- 2 cup fresh blueberries
- 1/2 cup red currant jelly, warmed
Pile the blueberries on top of the tart. Brush the red currant jelly over the blueberries. Serve immediately or store in the refrigerator for up to 2 days.
Recipe from Chicken and Egg by Janice Cole/Chronicle Books, 2011.
