Pumpkin and Blueberry Tart
- 10 1/2 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour , plus more for dusting
- 3 tablespoons raw sugar
- 1/4 teaspoon salt
- 1 large egg , beaten
- 2 cups preserved pumpkin or pumpkin pie filling
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups fresh blueberries
- 1/4 cup local honey
- 1/4 vanilla bean , split
- 1 tablespoon chopped fresh mint leaves
- 1 sprig mint for garnish
On a lightly floured work surface, with a floured rolling pin, roll dough into a 13-inch circle. Drape dough over rolling pin and ease into an 11-inch tart pan with removable bottom. Gently press dough against sides of pan and trim excess by running rolling pin over rim; refrigerate 20 minutes.
Preheat oven to 475°F. Line tart shell with foil and fill with dried beans or pie weights. Bake until edge begins to brown, about 15 minutes. Remove foil and beans. Bake until bottom of shell is golden brown, 3 to 5 minutes; let cool on rack 15 minutes.
To make filling: Reduce oven temperature to 350°F. Spoon pumpkin into tart shell and spread evenly. Sprinkle with cinnamon and top with blueberries in a single layer. Bake 6 to 7 minutes; let cool.
In a microwave-proof bowl, combine honey, vanilla bean, and mint. Microwave on high until just warm, about 15 seconds. Stir, and let stand 15 minutes. Strain honey through a fine sieve set over a bowl. Right before serving, drizzle honey over tart and garnish with mint.