Rustic Blueberry Tart Recipe
Blueberries shine in this simple, delicious tart. The dough comes together quickly and is rolled out on a piece of parchment paper to keep it from sticking to the counter. Pile blueberries mixed with a bit of sugar and lemon zest into the center of the dough and fold up the sides—no pie plate needed. Transfer the whole thing, parchment and all, to a baking sheet in the oven, and in about an hour you’ll have a juicy, bubbling blueberry tart.
Special equipment: You’ll need a pastry brush for this recipe.
For the dough:
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 10 tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
- 5 to 7 tablespoons ice water
For the filling and baking:
- All-purpose flour, for dusting
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon)
- 1/8 teaspoon fine salt
- 1 pound fresh blueberries (do not use frozen)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons coarse-grained sugar, such as Demerara or turbinado (optional)
- Whisk together the flour, sugar, and salt in a medium bowl. Add the butter and toss until coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 5 minutes.
- Drizzle in 5 tablespoons of the ice water and mix just until the dough comes together, being careful not to overwork it. (Add an additional 1 to 2 tablespoons of ice water if necessary.) Turn the dough out onto a work surface, shape it into a flat 6-inch disk (you may have to knead the dough once or twice to get all of the pieces incorporated, but don’t overwork it or it’ll become tough), and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour.
For the filling and baking:
- Heat the oven to 400°F and place a rack in the middle. Place a baking sheet on the rack while the oven is heating. Fill a small bowl with water and set it aside.
- Remove the dough from the refrigerator and let it sit at room temperature until slightly softened, about 5 minutes.
- Cut 1 (14-inch-long) piece of parchment paper. Place it on a work surface and dust it lightly with flour. Remove the dough from the plastic wrap, place it on the parchment, and dust it 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 baking sheet and refrigerate until firm, about 20 minutes.
- When the dough is ready, place the 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.
- Pile the blueberries in the center of the dough, leaving a 2-1/2-inch border. Fold the edges of the dough over the blueberries, leaving a 1/2 inch of 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.
- Brush the pastry edge 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.
- Remove from the oven and let the tart cool on the baking sheet on a wire rack 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.