Free Form Blueberry Tart

I made that tart up there all by myself.  Can you believe it?  Me — the pastry challenged girl who can’t make a pie crust to save her soul — I MADE THAT TART WITH MY OWN TWO HANDS!!  What the heck?!  Are you as amazed as I am?  It might be about the prettiest thing I’ve ever written of on this blog.

My youngest just said over my shoulder “jeeze mom, toot your own horn much?”  I don’t care, I am proud of this tart and I don’t mind who knows.  Even better, it tastes every bit as good as it looks.  It has just enough lemon flavor to make it interesting and just a littttttttle bit tart.  And now I’m going to eat another piece with some vanilla ice cream.

A food processor makes quick work of the dough and the filling is a breeze.  So even if you are also terrified by the prospect of making homemade crust, you should absolutely try it too.

Then go ahead and toot your own horn when you’re impressed with your own results.  You know I’ll never judge.

SOURCE:; recipe by Jeremy Sewall

1 1/2 c. all purpose flour, plus more for sprinkling
1/4 t. salt
1 1/2 sticks cold unsalted butter, cut into small pieces (Organic Valley butter is on sale)
1/4 c. plus 1 T. ice water

1/4 c. sugar, plus more for sprinkling
2 t. finely grated lemon zest
1/4 c. all purpose flour
4 c. blueberries (Look for blues from the Gingerich Family Farm in Oregon arriving this week)
2 T. fresh lemon juice

1 egg white, beaten

In a food processor, combine the 1 1/2 cups flour with the salt and butter and pulse until it is the size of small peas.  Sprinkle on the ice water and pulse just until the pastry starts to come together (it will make a ball on the top of the blade).  Turn the pastry out onto a lightly floured work surface and pat it into a disk.  Wrap in plastic and refrigerate for 2 hours, or until firm.

Line a large baking sheet with parchment paper.  On a lightly floured work surface, roll out the pastry to a 14-inch round about 1/8 inch thick.  Fold the pastry in half and transfer it to the prepared baking sheet.  Unfold the pastry and refrigerate for 15 minutes.

Preheat the oven to 375.  In a large bowl, mix the 1/4 cup of sugar with the lemon zest and flour.  Fold in the blueberries and the lemon juice and let stand for 15 minutes.

Spoon the blueberries in the center of the pastry, leaving a 1 1/2 inch border all around.  Fold the pastry border up and over the blueberries, pleating it as necessary.  Brush the egg white on the pastry and sprinkle with sugar.  Bake for 55 minutes, until the pastry is golden brown and the filling starts to bubble.  Transfer the baking sheet to a rack and let the tart cool to warm.  Cut into wedges and serve warm or at room temperature.

Featured, Fresh, Frugal, Fabulous, News | July 9th, 2013