Ingredients
Scale
Gingersnap Crust Ingredients:
- 1 1/2 cups (225 g) ground gingersnaps
- 2 tablespoons dark brown sugar
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, melted
Blueberry Filling Ingredients:
- 1/4 cup granulated sugar
- 3 tablespoons fresh lemon juice + 2 teaspoons lemon zest
- 2 tablespoons cornstarch
- 1/3 cup cold water
- 24 ounces (~5 cups) fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Make the crust. Combine the ground gingersnaps, brown sugar and salt in a large mixing bowl and whisk to combine. Add the melted butter and whisk until evenly combined. Press the mixture evenly into a 9-inch tart pan with a removable bottom. Freeze for at least 10 minutes while you prepare the filling.
- Make the filling. Whisk together the sugar, lemon juice, lemon zest, cornstarch and water in a medium saucepan. Add half of the blueberries and toss to combine. Cook over medium-high heat, stirring constantly, until the liquid simmers and thickens. Remove pan from the heat. Add the remaining blueberries and vanilla extract and gently toss for 1 minute until evenly combined. (If the liquid seems too thick to coat all of the blueberries, you can add an extra 2 tablespoons of water.)
- Chill. Pour the filling immediately into the prepared crust and spread it our evenly. Refrigerate the tart for 1-2 hours or until the filling is set.
- Serve. Slice, serve and enjoy!
