1. Preheat the oven to 350F. In a food processor, mix all of the dry batter ingredients, then add cold Bowl & Basket Butter, cubed.
2. Pulse for 10 seconds, or until the batter creates crumbs. Add Bowl & Basket Egg Yolk and cold water, pulse again until you get a soft batter.
3. Cover the batter with plastic wrap and put in the fridge for 30 minutes. Then, roll the batter and bake in a tart pan for 10 minutes.
4. Mix all of the ingredients for the filling, except for blueberries.
5. Put the blueberries on the bottom of the tart, sprinkle with Bowl & Basket Sugar to taste. Pour filling over the berries.
6. Bake for 40 minutes, serve chilled.
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Directions
1. Preheat the oven to 350F. In a food processor, mix all of the dry batter ingredients, then add cold Bowl & Basket Butter, cubed.
2. Pulse for 10 seconds, or until the batter creates crumbs. Add Bowl & Basket Egg Yolk and cold water, pulse again until you get a soft batter.
3. Cover the batter with plastic wrap and put in the fridge for 30 minutes. Then, roll the batter and bake in a tart pan for 10 minutes.
4. Mix all of the ingredients for the filling, except for blueberries.
5. Put the blueberries on the bottom of the tart, sprinkle with Bowl & Basket Sugar to taste. Pour filling over the berries.
6. Bake for 40 minutes, serve chilled.