Host Alex Thomopoulos travels to Ogunquit, Maine to visit James Beard Award®-winning chefs Mark Gaier and Clark Frasier to prepare Bailey’s Island Blueberry Tart, made with wild Maine blueberries and packed with juicy sweetness, on Season One of Moveable Feast with Relish.

Makes One Tart

INGREDIENTS

FOR THE CRUST:

  • 1½ cups all-purpose flour, plus additional for rolling dough
  • ¾ teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, cut into ½-inch cubes
  • 4 tablespoons shortening
  • 1 large egg, lightly beaten
  • Ice water, as needed

FOR THE FILLING:

  • 1 pound blueberries
  • ½ cup granulated sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

FOR THE CRUMBLED TOPPING:

  • ½ cup (8 tablespoons) unsalted butter
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour

TO PREPARE

CRUST
STEP ONE. Preheat oven to 425°F. Place flour, salt, and sugar in a food processor and pulse to combine. Add butter and shortening and pulse until the mixture resembles coarse meal, about 15 seconds.

STEP TWO. Open food processor lid and drizzle egg over flour mixture. Pulse until dough holds together. Add ice water, a teaspoon at a time, if necessary, to encourage dough to come together. Do not overprocess.

STEP THREE. Shape dough into a flat disc and wrap in plastic. Chill until firm and easier to roll, about 30 minutes. Remove from refrigerator and place on a lightly floured work surface. Roll dough to fill a 10-inch tart pan with a fluted edge, pressing into the pan at both the bottom and the sides. Prick bottom and sides of dough all over with a fork. If dough cracks while rolling, it is likely too cold. Let sit at room temperature for 5 minutes and proceed. Chill, lightly covered with plastic wrap, until ready to fill.

FILLING
STEP ONE. Place the blueberries, sugar, ginger, cinnamon, vanilla and lemon juice in a saucepan and bring to a boil.

STEP TWO. In a small bowl, mix the cornstarch with the corn water, whisking until smooth. Add to blueberry mixture.

STEP THREE. Continue to cook, stirring until mixture thickens, and remove from heat. Let cool.

CRUMBLED TOPPING
STEP ONE. Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the vanilla and mix. Add flour and continue to mix, just until incorporated.

STEP TWO. Pour cooled blueberry mixture into tart shell and dot with the topping. Transfer to oven and bake, 30 to 40 minutes, or until the crust and topping is lightly golden. Let cool until warm to the touch, and slice into wedges. Serve.