Game of Thrones: Sam’s Blueberry Tart
Sam loved to listen to music and make his own songs, to wear soft velvets, to play in the castle kitchen beside the cooks, drinking in the rich smells as he snitched lemon cakes and blueberry tarts.
GAME OF THRONES
For some reason, I’ve had been stocked with blueberries that last few weeks. I’ve been eating it with my oatmeal in the morning and as a snack. It was about time I would get tired of the fruit but it finally occurred to me that there were a few blueberry recipes from my lift of Game of Thrones dishes! Interestingly enough, I don’t think I’ve ever made a blueberry tart before. I wanted to keep things simple since the blueberries were incredibly delicious and sweet. I already know this tart is something I would dream about in the near future. The blueberries were tart with just the perfect amount of sweetness but the most amazing part was the crust. I’m usually the person that scoops out all the fruit from the pie or tart but the crust on this was incredibly.
You seriously have to try it. I ate a slice myself and regretfully gave the rest to my parents. I think it’s safe to assume I’ll be making this in the near future. Please enjoy.
Game of Thrones: Samwell's Blueberry Tart
Ingredients
- | CRUST |
- 1 cup / 4.5 oz / 127g - all purpose flour
- 1 tbsp - granulated sugar
- 1/2 tsp - salt
- 7 tbsp - unsalted butter very cold, sliced
- 3-4 tbsp - ice cold water
- | FILLING |
- 2 cups / 10.5oz / 300g - blueberries
- 2 tbsp - granulated sugar more or less depending on your berries
- 1 tbsp - unsalted butter
- zest of one lemon
- water as needed
- turbinado sugar as needed
Instructions
- Combine the flour, sugar, and salt in a bowl. Add the cold sliced butter and work it into the dough with your hands. Stop when you see nice thin layers of butter in your dough. Add just enough water to keep the dough together when pressed. Wrap with plastic wrap and refrigerate for one hour.
- Preheat the oven to 400F.
- Roll out the dough on a lightly floured surface. Roll it out into an 11" circle. If the dough starts to get soft, refrigerate for 15-20 minutes until firm. Transfer the circle onto a parchment lined sheet pan. Pour the blueberries into the center of the circle while leaving a 2" border. Sprinkle on the 2 tbsp of sugar.
- Fold the border up onto the blueberries creating a rustic crust. Press down gently. Brush the crust with a bit of water and sprinkle on the turbinado sugar. Dot the top of the blueberries with the remaining butter.
- Bake for 40 minutes until the crust if golden and the blueberry juices and bubbling.
