Rustic Blueberry Tart
Take plump, sweet blueberries and gentle 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 for the weekend.
Equipment
- Food processor
- parchment paper
- Rolling Pin
- large rimmed baking sheet
Ingredients
- For the pastry:
- ¾ cup unsalted butter 1-½ sticks
- 1-½ cup flour plus extra for rolling out the dough
- ⅛ teaspoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon sugar for dusting the crust
- ⅓ cup cold water
- 1 extra-large egg for the egg wash
- 1 tablespoon milk for the egg wash
- For the blueberry filling:
- 1-½ tablespoons cornstarch
- ½ cup sugar
- 1-½ teaspoons fresh lemon juice about 1/2 lemon
- 2-½ cups fresh blueberries rinsed and sorted
Instructions
- To make the pastry:
- Before you start, preheat the oven to 375-degrees and 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 chillin the freezer for about 30 minutes.
- 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 around 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.
- To make the blueberry filling:
- 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.
- 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 1teaspoon 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.