Blueberry Tart with Walnuts

3 weeks ago, the farmer at the market told me that these were the last of the season's blueberries from New Jersey, so I cried a little and bought 3 pints for snacking and to make a tart.
When we were on vacation in Sweden last week I was hoping to pick some, but up there they weren't even ripe yet! Either that, or they were just dismal puny little things this year. Either way, this tart was the last of the blueberries we've had. The recipe is from Carol Walter's "Great Pies and Tarts" and the title does not lie.

Pate Brisee


2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
1 cup unsalted butter, cut into pieces
1/4 - 1/2 cup cold water


In a food processor, pulse the flour, salt and sugar. Add the butter and pulse until you get a coarse meal. Turn machine on and pour water in slowly. Do not overmix. Only add enough water so the dough holds together. 
Shape dough into a ball, flatten, wrap in saran wrap and refrigerate at least an hour (I've cheated on this and used it right away. If the kitchen is not too hot, it usually works out fine).
Line an 11" tart pan, add pie weights or dried beans, and pre-bake for 20 minutes. Remove pie weights and set aside.




Blueberry Walnut Tart


4 cups fresh blueberries, washed and dried
1 cup sugar
2 tblsp. cornstarch
1/2 tsp. cinnamon
1/4 cup fresh orange juice
1 tblsp. fresh lemon juice
zest of one orange
1 tsp. vanilla extract
2 tblsp. unsalted butter
2 cups  walnuts, coarsely chopped


Pre-heat oven to 375 degrees.


Chop 2 cups of the blueberries and set the remainder aside.
In a saucepan, whisk together the sugar, cornstarch, cinnamon and orange juice. Add the chopped blueberries and bring to a boil. Reduce heat and simmer for another couple of minutes, stirring.
Remove from heat and blend in the lemon juice, orange zest, vanilla and butter. Fold in the whole blueberries.
Pour the mixture into the partially pre-baked tart shell and smooth out the surface. Sprinkle the walnuts evenly across the top.
Bake 30-35 minutes, until the nuts start to brown and the tart filling gently bubbles.
Remove from heat and cool.