Description
Sophisticated tarts with a flaky crust filled with huckleberries and rich brown butter custard. Balanced flavors and textures make these desserts unforgettable.
Ingredients
2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup unsalted butter, very cold
1/2 cup ice water
1 tsp lemon juice
1/2 cup unsalted butter
1 cup huckleberries
2 large eggs
1/2 cup granulated sugar
1/2 tsp vanilla extract
2 tbsp cornstarch
1/4 cup huckleberry juice
1/4 tsp fine sea salt
Powdered sugar (1/4 cup)
1/4 tsp vanilla extract (for glaze)
Instructions
In a large bowl, mix flour, salt, and sugar. Add cold butter pieces, then blend with a pastry cutter until crumbs form.
Add ice water and lemon juice; mix until dough forms. Divide into 6 pieces.
Wrap each dough portion in plastic and chill 30 minutes.
Roll out each dough piece into a 12-inch circle, transfer to 9-inch tart molds. Press dough into molds, trim edges, and prick bottom.
In a pot, brown 1/2 cup butter (cook until golden, 2-3 minutes). Let cool.
Whisk browned butter, sugar, eggs, vanilla, cornstarch, salt, and huckleberries until smooth.
Fill each tart shell with filling (about 1/2 cup per tart).
Bake at 375°F (190°C) for 35-40 minutes, until filling is set.
Cool completely, then dust with powdered sugar and vanilla glaze if desired.
Notes
Chilling the dough is crucial for flaky texture.
Double-check oven temperature for perfect custard consistency.
Substitute huckleberries with blueberries if unavailable.
Glaze optional; can be skipped or adjusted to tastes.
- Prep Time: 45
- Cook Time: 40
- Category: Trend Recipes
- Method: Baking
- Cuisine: American / French-inspired