Are you bold enough to take a little risk with this unconventional blueberry tart? I promise we won’t go too far off the beaten path.
We need to talk about this blueberry tart. Blueberries are pretty awesome on their own but I got to tell you they still need fancy flavors like ginger, lemon, and rose water to make this blueberry tart a little bit more special. For sure sometimes there’s nothing better than a classic cinnamon or vanilla aroma but if you are up to try something that makes your lips smack you might wanna change your vanilla game here.
This recipe won’t disappoint it delivers blueberry and lemony goodness with a spicy ginger kick and floral rose water undertone. Use your favorite tart (or pie) crust and if it’s a store-bought dough I totally understand. Check out this apple strudel pie if you are looking for a homemade gluten-free crust.
- 1 homemade or store-bought single crust for one 9-inch pie
- 680 g / 1½ lb. fresh blueberries
- 100 g / ½ cup granulated sugar (or light brown sugar)
- 1 tablespoon lemon zest
- 60 ml / ¼ cup lemon juice
- ½ tablespoon fresh ginger, minced
- 3 tablespoons cornstarch
- 1 tablespoon rose water
- Preheat your oven to 175 C / 350 F and grease your 23 cm / 9-inch round tart pan preferably with a removable bottom.
- Roll out the dough and transfer to your pan. If the dough cracks, just pinch it back together. Refrigerate the crust while you prepare the filling.
- For the filling: In a small saucepan, add sugar, lemon zest, lemon juice, ginger, and cornstarch and whisk well. Bring to a boil over medium-high heat. Reduce to a simmer, whisking, just until mixture begins to thicken, for about 1 minute.
- Remove from the heat, add the rose water, stir and strain into a large bowl over the blueberries.
- Stir and pour mixture into the tart shell, and smooth with a spatula.
- Place tart pan on a baking sheet to catch any drippings and bake for 50-60 minutes at 175 C / 350 F. Let cool for 2-4 hour before slicing. Serve with whipped cream and/or vanilla ice cream.