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 paper and place it on a work surface, dust lightly with flour. Place pie crust on the parchment and dust lightly with flour. Evenly roll out the dough into a 12 inch circle, repairing any cracks around the edges. Transfer the dough and parchment to a second cookie sheet and refrigerate until firm, about 20 minutes.

 

3. Place sugar, cornstarch, lemon zest, and salt in a large bowl and whisk to combine. Add the blueberries and lemon juice and gently fold to coat the berries.

 

4. Pile the blueberries in the center of the dough, leaving a 2-1/2 inch border. (If using apple slices in your tart, place those on the bottom of the crust first.) Fold the edges of the dough over the blueberries, leaving a 1/2 inch space between the fold of the dough and the edge of the filling. Pleat the dough about every 2 inches as you go, and repair any rips (make sure to seal any holes in the dough, or the juices will escape and burn while the tart bakes). Gently push the blueberries down to slightly flatten.

 

5. Brush the edge of the pastry lightly with water and sprinkle it with the coarse sugar, if using. Remove the hot baking sheet from the oven and transfer the tart and parchment onto it. Bake until the pastry is golden and the blueberry juices are bubbling, about 35 to 40 minutes.

 

6. Remove from the oven, place baking sheet on wire rack, and gently brush apricot glaze over the top of the berries. Let the tart cool for about 10 minutes. Remove the tart and parchment from the baking sheet and return them to the wire rack to cool, about 20 minutes. Before serving remove the parchment.

 

Serve with whipped cream.