Blueberry Sour Cream Tart Recipe

No Photo

Have you made this?

 Share your own photo!

Blueberry Sour Cream Tart

Aurora McBee

By
@aurora

One word- fabulous! I was pleasantly surprised the first time I made this by how simple it was to put together. The end result was creamy, custardy, not-too-sweet, and really beautiful.


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

15 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

CRUST

1 1/2 c
all purpose flour
1/2 c
sugar
1 1/2 tsp
baking powder
1/4 tsp
salt
1/4 c
butter, unsalted (cold)
1
egg
1 tsp
vanilla

TOPPING

4 c
fresh or thawed and drained frozen blueberries
2 tsp
cornstarch
2 c
sour cream
1/2 c
sugar
2
egg yolks
1 tsp
vanilla
2 c
sweetened whipped cream for serving

Directions Step-By-Step

1
Preheat oven to 375*. Spray a 9 inch round springform pan with cooking spray. I also line the bottom with parchment.
2
IN a bowl or food processor, combine flour, 1/2 cup sugar, baking powder, and salt. Cut in or process in butter until mixture resembles coarse crumbs. Stir or process in the egg and vanilla. Press lightly into the bottom of the prepared pan.
3
Sprinkle cornstarch over the blueberries and gently stir until cornstarch disappears. Spread the blueberries over the crust.
4
Stir sour cream, 1/2 cup sugar, egg yolks, and vanilla together. Pour this mixture over the blueberries and carefully spread it across the top.
5
Set the springform pan on a foil lined cookie sheet and bake for 60-70 minutes, until the top is lightly browned around the edges. The center will still be a little loose, but it will set as it cools. Loosen the edges with a knife while it's still hot, but don't remove the sides of the springform just yet. Cool and chill completely for several hours. Remove springform. Serve each slice with whipped cream.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy