Decadent dessert: blueberry-orange tart

Oranges and blueberries make a winning combination, but the sweet acidity of both fruits always seems to need a little something. Black pepper, believe it or not, balances the flavours with just the right amount of spice

Decadent dessert: blueberry-orange tart

Blueberry-orange tart

Preparation time 30 minutes

Cooking time 40 minutes

Serves 8

Crust

  • 200 g (1 1/2 c) all-purpose flour
  • 45 g (1/3 c) confectioners' sugar
  • 10 ml (2 tsp) grated orange zest
  • 2 ml (1/2 tsp) teaspoon baking powder
  • 2 ml (1/2 tsp) teaspoon salt
  • 50 ml (1/4 c) plus
  • 45 ml (3 tbsp) olive oil
  • 30 ml (2 tbsp) fresh orange juiceFilling
  • 2 bags (350 g/1 1/2 c) frozen unsweetened blueberries
  • 50 ml (1/4 c) fresh orange juice
  • 100 g (1/2 c) sugar, divided
  • 2 ml (1/2 tsp) teaspoon freshly ground black pepper
  • 0.5 ml (1/8 tsp) nutmeg
  • 45 ml (3 tbsp) cornstarch
  1. For crust, in a large bowl, stir together the flour, confectioners' sugar, orange zest, baking powder and salt. Add the oil and orange juice and stir until the mixture comes together into a soft dough.
  2. Transfer the dough to a lightly floured work surface and knead until the dough forms a ball, about 10 times. Flatten into a disk, wrap in plastic and let stand for 30 minutes at room temperature.
  3. Preheat the oven to 180°C (350°F).
  4. With your fingertips, gently press the dough onto the bottom and sides of a 23 centimetre (nine inch) tart pan with a removable bottom. Prick the bottom of the shell with a fork and line the pan with foil. Fill the foil with pie weights or dried beans and bake the shell for 15 minutes. Remove the foil and weights, and bake the shell until golden brown, about 10 minutes more. Cool on a wire rack.
  5. Meanwhile, for the filling, in a medium pot, combine the blueberries, orange juice, 75 grams (six tablespoons) of the sugar, the pepper and nutmeg. Bring to a boil. Reduce to a simmer and cook for five minutes.
  6. In a small bowl, stir together the remaining 25 grams (two tablespoons) sugar and the ­cornstarch. Stir into the berries and cook until the berry mixture is thick, about two minutes. Remove from the heat and let cool to room temperature.
  7. Spoon the blueberries into the shell, then chill the tart for one hour. Cut into eight slices and serve.

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