Free Form Blueberry Tart

Using up fresh blueberries is not much of a hardship! I wanted to make something that was a showcase for the blueberry and I came across this tart on the Food and Wine website. I have a couple of cookbooks that give recipes by what is in season. But none of the recipes were simple enough. I just wanted blueberries. I found it in this recipe: blueberries, pastry, and that’s about it.

This recipe was so simple that I had all the ingredients on hand. I do wonder why I had a lemon on hand, as I usually just get those when I’m going to use it in something. Sometimes I made plans for dinner recipes that never happen, and I imagine that was the case with this lemon. At any rate, you do want to use fresh lemon with blueberries; it’s the perfect addition.

You can make your own pastry here or use store bought. I had a store bought crust in the refrigerator so I used that. (No shame in using a short cut!) This tart is wonderful and it was a great way to enjoy fresh blueberries. If you have some vanilla ice cream, that would be a nice addition. I froze the rest of the blueberries I bought at the farmer’s market, so I am looking forward to other blueberry recipes I can make once the summer is over.

Free Form Blueberry Tart

Pastry for a one crust pie
1/4 cup sugar, plus more for sprinkling
2 teaspoons finely grated lemon zest
1/4 cup all-purpose flour
4 cups blueberries
2 tablespoons fresh lemon juice
1 egg white, beaten

Preheat oven to 375 degrees. Line a large baking sheet with a silicone baking mat.

On a lightly floured work surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Transfer the pastry to the prepared baking sheet and refrigerate for 15 minutes.

In a large bowl, mix the sugar with the lemon zest and flour. Fold in the blueberries and lemon juice and let stand for 15 minutes.

Spoon the blueberries in the center of the pastry, leaving a 1 1/2-inch border all around. Fold the pastry border up and over the blueberries, pleating it as necessary. Brush the egg white on the pastry and sprinkle with sugar. Bake for about 55 minutes, until the pastry is golden brown and the filling starts to bubble.

Transfer the baking sheet to a rack and let the tart cool to warm. Cut into wedges and serve warm or at room temperature.

Recipe from Food and Wine