Rustic Blueberry tart

by - 6:44 PM

Pick your own Blueberries are so good but a blueberry tart made with fresh picked blueberries is just a little bit better!

I ate 3 pieces, one because I was hungry, two because it was so good and the third I had to because I’d forgotten to take any pictures of the first.

The rustic tart is easy to make! the crust was the hardest part because it was so hot in the house. I actually stopped twice to chill the dough in the freezer. It’s hard to be cool when it’s in the 90s.
To make the crust put 3 tablespoons of milk

and one egg yolk. I know, it looks like a fried egg there but that’s the milk. mix and set aside.

Do yourself a favor and get a pastry cutter it’s so much better than using knifes and forks to cut butter. Knifes and forks work though.

When you are absolutely ready get the butter out and cut into pieces. Work fast, cold butter is the secret to good crust. I’m a believer now. I used to be a doubter.

If the butter starts getting too soft, just put it bowl and all into the freezer for a few minutes.
Stop when the butter pieces are the size of small peas.

Now pour in the egg and milk mixture. Mix and then knead on a floured surface.

You’ll have almost marbled butter swirls and that’s what you want. chill in the fridge for 4 or 5 hours or in the freezer for 10 minutes.

For the filling slice a peach and 1/4 cup brown sugar.

4 cups blueberries.

mix in 3 tablespoons flour and vanilla.

Get the dough out and roll it to fit your baking sheet.

put the filling in the middle and fold the edges up.

With the extra get out a cookie cutter and cut out heart shapes

Place the hearts around the edges or however you are creatively inspired.

Brush with egg and sprinkle with brown sugar.

Bake at 350 for 55 minutes or until the fruit is bubbly and the crust is browned.

Get up at 6 am and eat it for breakfast before anyone else wakes up

Hide the evidence in the sink.

Rustic Tart
Adapted from, or maybe it was just inspired by

1 1/2 cups whole wheat pastry flour
2 tsp. sugar
1/2 tsp. salt
11 tbs. cold unsalted butter, cut into chunks
1 egg yolk
3 tbs. whole milk

  • Fruit Filling
  • 1 Peach
  • 4 cups of fresh blueberries or other fruit
  • 1/4 cup sugar
  • Salt
  • 3 tbs. flour
  • 1/2 tsp. vanilla
  • Egg Wash and Crust Topping
  • 1 egg for the egg wash
  • brown sugar to top the crust

combine dry ingredients and mix them together.  add butter and cut into the flour until the butter is the size of peas.
Mix egg yolk and milk together and add to flour mixture until just combined.
Remove the mixture from the bowl and put on a flour surface. Knead quickly until it just comes together. Wrap in plastic wrap, stick in the fridge, and let it rest for 15-20 minutes. Or freezer to save some time
Turn on oven to 350 degrees.
Mix together ingredients for the fruit filling.
Take he pie dough out of the fridge and put on a floured surface.  Roll out until it's thin and about 12 inches across and 1/8 inch thick. Put filling in the middle, leaving a few inches of dough around the edges, and pull over the free edges on top of the fruit filling. Tear off any extra and cut shapes with cookie cutters and arrange around the edges. Brush the dough edges with egg wash and top with brown sugar.
Cook for 55 minutes or until crust is browned and the fruit is bubbling.

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