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 a pie crust.
- 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.