Coffe and Dessert - Rustic Blueberry Tart
Summer is here along with fresh berries waiting to be enjoyed. This easy dessert is a great addition for your 4th of July cookout. Rustic Blueberry Tart with Apricot Glaze 1 Prepared (refrigerated) pie crust All purpose flour for dusting For the Filling: 1/2 cup granulated sugar 2 tablespoons cornstarch 1/2 teaspoon finely grated lemon zest 1/8 teaspoon fine salt 1 pound fresh blueberries ( do not use frozen ) or a mix of blueberries, raspberries, and apple slices 1 teaspoon freshly squeezed lemon juice Water 2 teaspoons coarse grained sugar Apricot Glaze: Take 2-3 tablespoons of apricot preserves, put in small sauce pan and heat until melted. 1. Heat oven to 400 degrees and place the rack in the middle. Place a baking sheet on the rack while the oven is heating. Take pie crust out of refrigerator to let it soften slightly. Fill a small bowl with water and set aside. 2. Cut a 14 inch piece of parchment...