What could you not love about a buttery pecan crust piled high with honey sweetened fresh blueberries? Basically nothing.
This dessert is a riff off of this fresh blackberry pie that we make every summer. I really love both recipes because the filling is a combination of fresh and cooked fruit, giving it this juicy, not too sweet flavor that I can’t get enough of. If you happen to get your hands on a whole bunch of really good blueberries, this recipe will not do you wrong. Make sure to chill this tart before you serve it; it’s much better cold. Top with whipped cream to make it really divine.
HONEY-SWEETENED BLUEBERRY PECAN TART
For the crust:
- 1/2 c. toasted pecans, finely chopped
- 3/4 c. all purpose flour
- 1/4 tsp. salt
- 5 tbs. cold butter
- 3 tbs. honey
- 1 tbs. water
Combine the flour, salt, and pecans in a mixing bowl. Work the butter into the flour with a fork. Add the honey and the water and bring the dough together into a ball using your hands. Press the dough into the bottom of a 9″ tart pan. Chill in the freezer for 30 minutes.
Preheat the oven to 350 degrees and bake the crust until golden brown and aromatic, 15-20 minutes.
While the crust is in the oven, cook the filling.
Ingredients for the filling:
- 5 cups of blueberries, divided
- 1/2 c. honey
- 1/2 tsp. lemon zest
- 1/2 c. water
- 2 1/2 tbs. instant tapioca (or cornstarch is fine too)
- 1 tbs. butter
In a medium saucepan, combine 2 c. blueberries with the honey, water, lemon zest, tapioca, and butter. Mash the blueberries with a potato masher to release some of the juices. Bring everything to a boil. Cook until the mixture has visibly thickened, then remove from heat and fold in the remaining three cups of blueberries.
Pour the prepared filling into the cooked pie crust and then chill in the refrigerator for a few hours before serving.