Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Blueberry "Bandanna" Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 27, 2019 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Servings: 10 Martha showcases ripe summer blueberries in an intricate tart inspired by an American fashion icon: the bandanna. Ingredients Pate Brisee 2 ¾ cups unbleached all-purpose flour 1 tablespoon granulated sugar 1 ½ teaspoons kosher salt 2 ¼ sticks (2 cups plus 2 tablespoons) cold unsalted butter, cut into small pieces ½ cup ice water, plus more if needed Filling 8 cups fresh blueberries 1 cup granulated sugar ⅓ cup cornstarch Unbleached all-purpose flour, for dusting 1 large egg Fine sanding sugar, for sprinkling Directions Pate Brisee: Pulse flour, granulated sugar, and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal. With machine running, add water in a slow, steady stream until dough just holds together. Divide dough in half and shape each half into a square; wrap in plastic. Refrigerate at least 1 hour and up to 2 days. Filling: Using a potato masher, mash 1 cup blueberries with granulated sugar and cornstarch in a large bowl. Stir in remaining 7 cups blueberries until well combined. Let stand 1 hour. Preheat oven to 450 degrees. On a lightly floured surface, roll out one dough square to an 11-inch square. Fit into a 9-inch square fluted tart pan with removable bottom, gently pressing dough into sides. Spread blueberry mixture over dough. Roll out remaining dough square into an 11-inch square. Using small cutters, cut out shapes as desired, leaving at least a 2-inch border. If dough becomes too soft, refrigerate until firm. Carefully place dough over filling and trim overhang; press edges to seal. Refrigerate 30 minutes. Whisk together egg and 1 tablespoon water; brush top crust with egg wash. Liberally sprinkle with sanding sugar. Place tart pan on a parchment-lined baking sheet. Bake 25 minutes. Reduce oven temperature to 400 degrees. Bake until filling is bubbling, 30 to 35 minutes more (if crust is browning too quickly, cover with parchment-lined foil). Transfer pan to a wire rack; let cool completely. Unmold; cut into squares and serve. Rate it Print