Did you guys go buy a bunch of wild blueberries? Yes! Great, because the blueberry obsession is still in full swing over here!! Are you a fan of pie? I sure am🥧🙋🏻… for some reason, I always have a hard time perfecting the dough. I’ve tried a gazillion different techniques, recipes, watched Martha, Ina, Carla . Some people make such masterpieces with pie dough, different designs, cut outs, so pretty. Me well, I just try to roll it out and keep it one piece lol. So, when I discovered the world of Tarts, Galettes, and Crostatas (pretty much all the same thing just different names in different regions). Basically, it’s a pie with a crust only on the bottom which you mound the fruit in the middle and fold the dough over itself around the filling. I say fruit but there are many delicious savoury versions of these tarts, possibilities are endless really! The thing I like about these, it’s like the less perfect it is, the prettier it looks! This desert really has a rustic look but elegant taste! It’s sure to impress your guest at your next dinner party, brunch or just make one for a little week night treat pick me up! So great! It doesn’t make a huge tart, I would say 4 generous portions or 6 smaller pieces.
So, listen, let me be perfectly honest here… you can totally make this tart with store bought pie dough! Not the one in the tin pie plates but the one that would be like a pie dough sheet. I made my own but if you’re in a rush and you want to whip up this dessert quickly, go for it (your secret is safe with me, I 100% still count it as homemade 😉). If you want to make the dough, this is what I did (I developed the recipe for the dough with the help of my Ratios book). Also, if you have a favourite pie dough recipe that you’ve perfected over the years, you could definitely use that too!
- 1 ¼ cup All Purpose Flour
- 1 Stick Butter, chopped or grated and frozen*
- 4-6TBSP Ice cold water*
The things I’ve learned about pie dough over the years… really cold butter, really cold water and patience 😊 lol (kinda lacking of the 3rd one a little…) What I like to do with my butter is grate it on a box grater and pop it in the freezer for half an hour or so. It really makes it easier to incorporate the butter into the flour. You could also dice into small pieces and freeze it, either method works. For the water, I add some cold water in a bowl and add ice cubes to it. Then I scoop out what I need with a Tablespoon. I needed 4 TBSP for my recipe but this all depends on the humidity in your house… you might need a little more. Start by adding your flour in a large bowl. Then add the frozen butter to the bowl and start mixing everything together until the mixture looks like this (I use a pastry blender but you could also use two forks or your hands. You want to work fast though so the butter stays cold). Then add the water (start with 4TBSP) and mix, I use my hands here. Once all is combined, turn the dough onto a lightly floured surface and work it into a disk (it might look a little dry but once you work it a little it will come together). Wrap the disc into plastic wrap and let it rest in the fridge for 20-30 minutes.
- 2 cups Fresh Wild Blueberries
- 6 TBSP White granulated sugar
- 2 TBSP Corn Starch
- Juice of ½ lemon
- Pinch on salt
- Optional: The zest of 1 lemon
In a medium bowl, add all the ingredients and carefully mix together to not mash up the berries. Set aside. You could use frozen berries for this I’m sure but I would wait till the last minute to mix them so they don’t thaw before baking. Like I mentioned, if you want that blueberry/lemon combo, go ahead and add the zest of the lemon to the berry mixture. I skipped it this time but sometimes I add it, depends what flavour I’m feeling that day!
Preheat the oven to 375 degrees. Once your dough has rested, take it out of the fridge and out of the plastic wrap. On a lightly floured surface, start rolling out your dough gently to form an approx. 12-inch circle. I really like that silicone pad I have with the measurements on it, great for pie dough and scones!! I got it from pampered chef. When it’s all rolled out, carefully transfer the rolled-out dough to a parchment lined baking sheet. It’s important to assemble the tart right on that baking sheet because it gets tricky to transfer the tart once it’s assembled to the baking sheet. Scoop out the berry mixture in the middle of the dough. Spread them out a little but not too much so you have enough dough to fold around the berries. When you start folding, just press lightly and it should hold in place. When you have folded around the all the berries, give the folds and extra little press just to make sure it’s sealed all around. Before baking, I like to brush the dough with a little egg wash (just an egg whisked with a little water), then sprinkle with coarse sugar over the egg wash. It gives the crust another element of crunchiness when it’s baked. Bake it in the preheated oven for 40-45 minutes or until golden brown. Best to let it cool a few hours before serving so the berries have time to settle. Depending on how juicy the berries are, the juice might seep out of the dough while baking but like I said, perfectly imperfect! It will be as delicious!!
My favourite way to serve is with some vanilla bean ice cream scooped right on top and serve it up! Best served the same day but will stay fresh for a few days (highly doubt this will make it through dessert with leftovers lol)
Enjoy friends, let me know how it turns out!
PS, going to try to get that Lemon Blueberry Scone recipe on the Blog for you guys in time for you guys ASAP!
This perfectly imperfect rustic Blueberry Tart is the perfect dessert for any occasion. So easy to make and so delicious!
For the Crust:
- 1 1/4 cup All Purpose Flour
- 1 Stick Butter, grated and frozen
- 4-6 TBSP Ice Cold Water
- 1 egg + water for egg wash or cream & Coarse sugar for sprinkling the crust
- 2 packed Cups Fresh Wild Blueberries
- 6 TBSP White Granulated Sugar
- 2 TBSP Corn Starch
- Juice of half a lemon
- Optional: Zest of a lemon
*If you are short on time, you can use store bought pie dough. Buy the one that is rolled out onto a parchment sheet. Roll it out into a 12 inch circle.
For the Dough;
- Take 1 stick butter, grate it on a box grater on the side with the bigger holes. Add the grated butter in a small dish and place the dish in the freezer for 2o minutes or longer.
- In a large bowl, add 1 1/4 cups AP Flour, the frozen butter and mix everything together with either a pastry blender or two forks. When the flour and butter mixture begins to look like coarse meal.
- In a small bowl, add some cold water and a few ice cubes.
- Start off by adding 4 TBSP of ice water to the flour/butter mixture and mixing. You might need a little more water but you don’t want to add too much.
- When everything starts coming together, dump the dough mixture onto a lightly floured surface and kneed with you hands until you form a disk with the dough.
- Wrap the dough into plastic wrap an rest in the fridge for 20 minutes.
For the filling:
- Preheat the oven to 375 degrees
- In a medium bowl, add 2 cups fresh wild blueberries.
- Add 2 TBSP corn starch, add 6 TBSP white granulated sugar and the juice of half a lemon. Optional: if you want to add the zest of lemon, add it at this point.
- Gently mix everything together not to crush the berries. Set the mixture aside until ready to use.
- Line a large baking sheet with parchment paper, set aside.
- Remove dough from the refrigerator. On a lightly floured surface, roll the dough out into a 12 inch circle.
- Carefully transfert the dough to the lined baking sheet.
- In the middle of the dough, mound the berries and spread them out leaving a few inches of dough around the berries to fold over.
- Start folding the dough so it overlaps itself. Press lightly and continue folding until the contour of the tart is complete.
- You can either use an egg wash or heavy cream to brush the crust and them sprinkle with coarse sugar. It will give the crust extra crunchiness and a nice golden brown colour.
- Bake in the preheated oven for about 40 minutes or until the crust is golden brown. You can carefully lift a corner of the crust after 40 minutes to assure it is completely cooked underneath. If it’s not done, continue cooking for another few minutes.
- When it’s done, let it cool for at least a few hours before serving to assure the filling has settled.
- Serve with Vanilla Ice cream and enjoy!
*You can totally make this with store bought pie dough. Just make sure that it is the one rolled out onto parchment paper and not in a tin pie plate. Roll it out as I explain in the instructions.
Keywords: Bluberry, Blueberry Tart, Dessert