Rustic Blueberry Tart

Take plump, sweet blueberries and gently nestle them inside a tender, flaky pastry crust dusted with a sprinkling of sugar. Then bake until the berries are hot, bubbling and the crust is golden and crisp. It’s an exquisite treat!

Fresh berries are popping up in the markets and the rainbow of colors is inspirational. When I make a trip to the market I always come home with a bounty of fruit – and blueberries are one of our favorites. A rustic tart is a great way to bring out the best in those little gems. I started making rustic fruit tarts years ago.  Also known as galettes or crostatas, the pastry basics are the same as in a pie, but there is something simple yet elegant about them.

Pie or pastry dough can be one of the most intimidating things to make even for the most accomplished bakers. I’ve worked my way through dozens of recipes but this method is my favorite. Same basic ingredients – flour, a bit of sugar, a pinch of kosher salt, cold butter and some ice cold water.

Finish by brushing with an egg wash and an extra sprinkling of sugar. The results are a slightly sweet crust that’s crisp, tender and flaky providing the perfect vessel for any fruit. This method allows you to make the pastry, add the fruit and bake with no chilling required before rolling out the dough. The secret to any tender pastry crust is very cold butter and a delicate hand – overworking the dough can result in a tough crust.

For the filling, whisk together sugar and cornstarch then toss the blueberries with some freshly squeezed lemon juice to add a subtle note of brightness.

Pile the berries in the center, fold up the pastry around them and bake. This one won’t disappoint!

Rustic Blueberry Tart

For the pastry:

¾ cup unsalted butter, 1-½ sticks

1-½ cups all-purpose flour, plus extra for rolling out the dough

⅛ teaspoon kosher salt

1 tablespoon plus 1 teaspoon sugar, divided

⅓ cup cold water

1 egg

1 tablespoon milk

Before you start measure a sheet of parchment paper to fit the length of a large rimmed baking pan. Lightly dust it with flour and set it aside while you mix the pastry dough. Then cut the butter into cubes and chill in the freezer for about 30 minutes.

Combine the flour, kosher salt and 1 tablespoon of the sugar in a food processor and mix for about 5 to 10 seconds. Scatter the cold butter cubes on top of the flour and pulse about 10 to 12 times, just until the butter is the size of peas.

Add the cold water all at once and process for about 10 to 15 seconds, or just until the water is blended into the flour and butter and the dough starts to come together. Don’t over process or your pastry will be tough. The dough will appear crumbly but should hold together when pinched between your fingers. Turn the pastry dough out onto the floured sheet of parchment paper. 

Gently gather the dough together using the parchment paper and press into a disc. Dust a rolling pin with flour and roll the dough out into a round that’s about 15” to 16”, turning occasionally so the dough doesn’t stick to the paper. Dust the parchment paper with extra flour if needed. Transfer pastry still on the sheet of parchment paper to a rimmed baking sheet.

For the blueberry filling:

1-½ tablespoon cornstarch

½ cup sugar, plus extra for glazing the crust

1-½ teaspoon fresh lemon juice

2-½ fresh blueberries, rinsed and sorted

In a large mixing bowl, whisk the cornstarch and sugar together. In a separate bowl blend the blueberries with the lemon juice. Add the blueberries to the sugar and cornstarch mixture, tossing to combine, being careful not to break the berries.

To finish the tart pile the berries in the center of the pastry dough then carefully turn the dough up over the edge of the berries, folding as you go. If your pastry tears, just press it together.

Whisk the egg together with the 1 tablespoon of milk. Using a pastry brush, lightly brush some of the egg wash over the pastry dough – you’ll only need a small amount of it. Then sprinkle with the remaining 1 teaspoon of sugar.

Bake the tart in a 375-degree for about 45 minutes, or until the crust is golden brown. Let the tart cool slightly before slicing to allow the juices to set.

Serves 6.