This luscious tart pays tribute to the huckleberries that grow abundantly in the Pacific Northwest. If you can’t find fresh huckleberries where you live, substitute frozen ones or increase the amount of blueberries and toss them in huckleberry jam.
Blueberry-Huckleberry Grand Marnier Tart
For the dough:
1/2 cup (4 oz/125 g) unsalted butter, at room temperature
1/4 cup (2 oz/60 g) sugar
1/8 tsp. kosher salt
1 large egg, beaten
1 1/4 cups (6 1/2 oz/200 g) all-purpose flour
1/8 tsp. baking powder
2 1/2 tsp. fresh orange juice
3/4 tsp. pure vanilla extract
For the filling:
3 Tbs. plus 1/2 cup (5 oz/155 g) huckleberry, blueberry, or seedless jam
1 large egg
1/2 cup (4 oz/125 g) sugar
1 1/2 tsp. pure vanilla extract
1/2 cup (4 oz/125 g) crème fraîche
1/2 cup (4 fl oz/125 ml) whole milk
5 Tbs. (3 fl oz/80 ml) heavy cream
1 Tbs. Grand Marnier
1/4 cup ( 1 1/2 oz/45 g) plus 1 Tbs. flour
1 1/2 cups (6 oz/185 g) blueberries
1/2 cup (2 oz/60 g) huckleberries
To make the dough, in the bowl of a mixer fitted with the paddle attachment, mix the butter, sugar, and salt on low speed just until blended. Continuing to mix on low speed, slowly add the egg. Add half of the flour and the baking powder, then the orange juice and vanilla, and the remaining flour, mixing each just until combined. Transfer the dough to a floured work surface and knead gently. Form into a disk, wrap with plastic wrap, and chill for 1 hour.
On a lightly floured surface, roll the dough into a circle about 12 inches (30 cm) in a diameter and 1/8 inch (3 mm) thick. Drape the dough over the rolling pin and ease it into a 9-inch (23-cm) tart pan with a removable bottom. Trim the dough to about 1/2 inch (12 mm) above the edge of the pan and fold over, pressing the dough to raise it slightly above the rim. Prick the bottom with a fork, cover with plastic wrap, and freeze until thoroughly frozen, about an hour.
Preheat the oven to 350°F (180°C). Coat both sides of a large piece of foil with nonstick cooking spray, then wrap it tightly around the frozen tart shell. Fill with pie weights. Bake the crust until lightly golden brown , about 25 minutes. Set on a wire rack to cool for 20 minutes. Remove the foil and weights and let cool.
Spread the 3 tablespoons jam over the bottom of the crust. In a bowl, whisk together the egg, sugar, and vanilla. Whisk in the crème fraîche, milk, cream, and Grand Marnier. Sift the flour over the mixture and whisk well to blend. Let stand for 5 minutes. Skim any foam from the surface, stir, then pour the batter into the crust. Bake until the center is just set, about 20 minutes. Let cool completely on a wire rack.
In a bowl, toss the blueberries with about two-thirds of the remaining 1/2 cup jam until just coated. Gently spread evenly over the tart. Toss the huckleberries with the remaining jam and spread evenly over the blueberries, filling in the empty spaces. Cut into wedges and serve. Makes 1 9-inch (23-cm) tart.