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A delightful and simple Chilean blueberry tart that will be a hit on any occasion, perfect for summer enjoyment or sharing with family and friends.
Contenido
How to Prepare Blueberry Tart?
To make this tart, it is recommended to use fresh blueberries; however, if they are not available, you can opt for high-quality frozen blueberries.
Blueberry Tart Recipe
Preparation: 45 minutes
Baking: 40 minutes
Calories: 250 kcal
Servings: 6 people
Ingredients
- 200 g of blueberries
- 150 g of wheat flour
- 150 g of sugar
- 120 g of butter
- 1 egg
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 1 teaspoon of lemon juice
- Powdered sugar
Instructions
- In a medium bowl, cream the butter with the sugar. Add the vanilla extract, egg, and continue mixing until well combined. In a separate large bowl, sift and mix the flour with the baking powder. Incorporate the butter mixture, stirring with a spoon until combined (do not knead). Chill the dough for about 30 minutes.
- Place the dough on a clean, floured surface and roll it out into a circular shape to fit a 22 cm (approximately 9-inch) tart pan with a removable bottom. Preheat the oven to 180°C (356°F) for at least 10 minutes.
- Toss the blueberries with lemon juice and 1 tablespoon of flour. Stir and distribute them evenly over the tart base. Place the pan in the preheated oven and bake for about 40 minutes. Remove and let cool before unmolding. Serve the Chilean blueberry tart chilled, sliced as desired, and garnished with whipped cream and powdered sugar or a scoop of vanilla ice cream.
Nutritional Information
Blueberries are rich in vitamins C and K, as well as manganese, and contain antioxidants that benefit cardiovascular health and memory. Wheat flour provides energy, while butter and eggs contribute healthy fats and protein.
Blueberry Cultivation in Chile
Blueberries are grown in various regions of Chile, known for their high quality and flavor, making them a highly valued product both nationally and internationally.
Did You Know?
The origin of blueberries remains unknown, but they are known to grow naturally in the Americas, Europe, and Asia, where they are now cultivated on a large scale.
