I love blueberry season and trying a new blueberry recipe is always fun. This rustic tart is great blueberry recipe to make when fresh blueberries are in the markets. A simple pie crust is filled with berries and baked to perfection.
This week’s Sunday Supper theme is so much fun! This week the Sunday Supper crew are cooking up dishes inspired by music! I had such fun reading through everyone’s recipes, but when I had to come up with an idea, I drew a total blank. Lucky for me, I married a musician who helped me find the perfect song to inspire me – Blueberry Hill by Fats Domino.
It is blueberry season and I’ve been buying as many blueberries as we can eat plus some. I’ve made blueberry pie, blueberry donuts, and even peach blueberry basil iced tea. But I’ve been wanting to try my hand at an easy blueberry recipe – a fruit tart.
I was really surprised at how quickly and easily the tart came together. I made my pate brisee recipe, which is basically an all butter crust, for the crust. One thing I’m terrible at in the kitchen is rolling out crust into a circle! I just can’t seem to do it.
The berries are mixed with a few simple, basic ingredients and then plopped in to the middle of the pastry dough. Be careful – they roll! Fold the edge of the dough around the the berries and then bake.
- 1 recipe pate brisee or any pie crust
- 2 cups fresh blueberries
- 2 Tablespoons flour
- 2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- Zest and juice of 1/2 a small lemon
- pinch of salt
- Prepare the pate brisee or crust through the chill.
- When ready to bake, roll out the crust in to a 12-inch circle on a piece of parchment paper large enough to hold the circle.
- In a small bowl stir together berries, flour, sugar, cinnamon, zest and juice of lemon and salt. Toss so the berries are coated.
- Carefully place the berries in the center of the pastry disk (careful – they roll!). Leave 1/2″ of dough around the edges.
- Gently fold up the edges of the dough over the berries, pleating every 2 inches or so. Pinch together any rips or tears.
- Bake at 375 degrees for 55-60 minutes.
- Allow to cool on parchment paper.
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Prelude (Beverages):Calimocho (Red Red Wine Cocktail) from La Cocina de Leslie inspired by Red Red Wine by UB40 Dark & Stormy Cocktail Recipe from An Appealing Plan inspired by Thunder Road by Bruce Springsteen Horchata from Treats & Trinkets inspired by Horchata by Vampire Weekend Orange Crush from Magnolia Days inspired by Orange Crush by REM Pineapple Lemonade Slushy with Coconut Water from Sue’s Nutrition Buzz inspired by Lemon Tree by Peter, Paul & Mary Strawberry Tequila from Shockingly Delicious inspired by Strawberry Fields Forever by The Beatles
Overture (Appetizers):Mustard Dill Beer Bread from Curious Cuisiniere inspired by In Heaven There Is No Beer a German Polka
Intermezzo (Entrees & Sides):Chicken and Bacon Cheddar Waffles from I Run For Wine inspired by Glady’s Knight Classic Fried Chicken from The Food Army Wife inspired by Chicken Fried by Zac Brown Band Margarita Chicken from In The Kitchen With KP inspired by Margaritaville by Jimmy Buffet Meatball Duet from Cindy’s Recipes and Writings inspired by On Top of Spaghetti by Tom Glazer Pan-Seared Halibut with Corn Hash and Asparagus Puree from Crazy Foodie Stunts inspired by Saturday Night Fish Fry by Louis Jordan Slow Cooker Sweet and Spicy BBQ Pulled Pork from Neighborfood inspired by Something Like That by Tim McGraw Spaghetti and Pork Meatballs from Family Foodie inspired by On Top of Spaghetti by Kidsongs Teriyaki Burger from Juanita’s Cocina inspired by Cheeseburger in Paradise by Jimmy Buffet
Finale (Desserts):Banana Cream Pie Bars from Peanut Butter and Peppers inspired by Tra La La Song by The Banana Splits Banana Pancake Ice Cream with Maple Brittle from Foxes Love Lemons inspired by Banana Pancakes by Jack Johnson Cherry Pie from My Cute Bride inspired by Cherry Pie by Warrant Cherry Marshmallows from Pies and Plots Chocolate Cappuccino Cream Puffs from Runner’s Tales inspired by Choux Pastry Heart by Corinne Bailey Rae Chocolate Chip, Walnut and Caramel Banana Bread Ice Cream Sandwich from Ruffles & Truffles inspired by Hollaback Girl by Gwen Stefani Chocolate Covered Caramels from Big Bear’s Wife inspired by At Last by Etta James Coconut Rum Blondies from Gotta Get Baked inspired by I’ve Got A Lovely Bunch of Coconuts by Danny Kaye Easy Blueberry Recipe: Fruit Tart from Growing Up Gabel inspired by Blueberry Hill by Fats Domino Espresso Nib Ice Cream from Vintage Kitchen Notes inspired by Black Coffee by Ella Fitzgerald Fancy Watermelon Lime Popsicles from Daily Dish Recipes inspired by Watermelon Crawl by Tracy Byrd Fresh Peach Pie from Killer Bunnies, Inc. inspired by Sweet Sweet Pie by PWEI Jammin’ Oatmeal Cookies from What Smells So Good? inspired by Jammin’ by Bob Marley Many Flavors Whipped Cream from Noshing with the Nolands inspired by Whipped Cream and Other Delights by Herb Albert and the Tijuana Brass Peach Basil Pie from The Girl In The Little Red Kitchen inspired by Peaches by POTUSA Pina Colada Poke Cake from Cookin’ Mimi inspired by Two Pina Coladas by Garth Brooks Peach Donuts with Brown Sugar from Hezzi-D’s Books and Cooks inspired by Peaches by POTUSA Peach Strudel with Honey Bourbon Frozen Yogurt from A Kitchen Hoor’s Adventures inspired by My Favorite Things from The Sound of Music & Wild Honey by U2 Rainbow Pops from The Urban Mrs inspired by Ice Ice Baby by Vanilla Ice Salted Ripple Chip No-Churn Ice Cream from Cupcakes & Kale Chips inspired by Ice Cream by Sarah McLachlan Salted Peanut Swirl Peanut Butter Ice Cream from girlichef inspired by Salt Peanuts by The Quintet Shall We Dance? Fairy Cakes from The Ninja Baker inspired by Shall We Dance from the Japanese Film Sugar Crusted Zucchini Bread from That Skinny Chick Can Bake inspired by Sugar, Sugar by the Archies Tangerine Sorbet from Webicurean inspired by Tangerine Speedo by Caviar Yeasted Banana Bread from Jane’s Adventures in Dinner inspired by I Like Bread and Butter by The New Beats
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