Blueberry & Raspberry Tart
- 1 ¾ cups all-purpose flour, divided
- ¼ cup sugar
- 6 ounces butter
- 2 tablespoons lemon juice
- ¾ cup sugar
- ¼ teaspoon cinnamon
- 5 cups fresh blueberries, divided
- ½ cup fresh raspberries
- Confectioners’ sugar
- Fresh whipped cream
Croissants Bistro and Bakery
Chef: Heidi Vukov
3751 Robert M Grissom Pkwy, Myrtle Beach, SC 29577, USAVisit Website
Preheat oven to 350 degrees.
Mix 1 ½ cups flour, sugar and butter with pastry blender. When mixture is coarse, sprinkle with lemon juice. Mold with hands until it forms dough.
Press into a 9-inch springform pan.
Mix the remaining flour, sugar, cinnamon and 4 ½ cups of blueberries together in a separate bowl. Spread evenly over top of the pastry bottom.
Bake until bubbly, approximately 50 minutes.
Remove from oven and sprinkle with ½ cup blueberries and ½ cup raspberries. Sprinkle with powdered sugar when cool, and serve with a dollop of fresh whipped cream.
SERVES 10 – 14