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Rustic Blueberry Tart

Rustic Blueberry Tart



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If you want a sweet and delicious recipe that will make guests feel at home, try this vegetarian-friendly tart. With a cinnamon and almond shell, this breakfast pastry is guaranteed to impress any guest.

Notes

Recipe courtesy of QVC Host Jill Bauer.

Ingredients

For the dough

  • 1 1/2 Cup all-purpose flour
  • 1/4 Cup sugar
  • 3 Tablespoons cinnamon
  • 1 1/2 sticks cold butter, cut into small pieces
  • 1/4 Cup ice water
  • Pinch of salt
  • 1 Cup sliced almonds
  • Egg wash (one egg, 2 tablespoons water)

For the filling

  • 2 (14-ounce) cans blueberry pie filling
  • 1 Pound fresh blueberries
  • 2 Ounces fresh lemon juice
  • 1/2 Cup sliced or slivered almonds
  • Zest of 1 lemon

Servings8

Calories Per Serving590

Folate equivalent (total)84µg21%

Riboflavin (B2)0.4mg23.1%


Rustic Blueberry Tart

A simple summery tart filled with fresh blueberries, honey, and butter. This Rustic Blueberry Tart has a cornmeal crust that comes together quickly and simply. You could also use your choice of berries and fruit!

This blueberry tart is like one last hoo-rah before the summer ends.

Starting tomorrow I will be immersed in apple slices and peanut butter sandwiches, early morning rushing and mountains of paperwork. Ohhhhh the paperwork.

New spiral notebooks, freshly sharpened pencils, 4,872 glue sticks, and that waxy smell that could only come from a brand new box of Crayola crayons. Pair all of that new school year awesomeness with the kids&rsquo excitement to see old friends and make new ones, while they eagerly set goals and prepare for a great start.

Tomorrow marks the beginning of sneakers with socks (not for me, though), reliable daily schedules, and early bedtimes. It will be the first day of homework charts and reading reminders, after school snacks and early suppers.

First thing in the morning, it will be the first day of school.

But for right now, you could do yourself this one last summery favor and use up all those blueberries you were gonna add to your morning oatmeal. Skip the muffins and pancakes , just this once, and dump all the blueberries into a pie crust, sprinkle them with sugar, drizzle them with honey, dot them with butter, fold the edges in the most haphazard way.

(We call that rustic. Rustic is kitchen code for that ugly/pretty thing Tyra always tells the girls to do on Top Model. Yes. I just went there.)

Now bake that mess. You won&rsquot be sorry.

You can make this dough, a Tuesdays with Dorie, Baking with Julia recipe I was thrilled to find because it&rsquos super simple and fresh and easy AND I had everything I needed to make it already, BUT if you really really really really wanna have this Rustic Blueberry Tart in say&hellip 45 minutes? Use refrigerated pie crust.

But if you have a couple hours to wait, or, say, you wanted to bake all your blueberries tomorrow, I&rsquoll tell you that this dough is both tasty and user-friendly. And the cornmeal makes it sorta special.


Rustic Blueberry Basil Tarts

For rye dough, in a medium bowl stir together rye flour, all-purpose flour, the 1 tablespoon sugar, and the salt. Using a pastry blender, cut in butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture gently toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Wrap in plastic wrap chill for 1 hour.

For filling, in a food processor combine sliced almonds, whole wheat pastry flour, and the 1/4 cup sugar. Cover and process until almonds are finely ground. Set aside. In a large bowl combine blueberries, the 3 tablespoons sugar, the basil, and lemon juice. Set aside.

Preheat oven to 350°F. Divide pastry dough into four equal portions. On a piece of lightly floured parchment paper, roll one of the dough portions into a circle 8 inches in diameter. Slide parchment paper with pastry circle onto a large baking sheet set aside. Repeat with the remaining three dough portions. Sprinkle about 3 tablespoons of the ground almond mixture onto the center of each pastry circle, leaving the outer 1-1/2 inches uncovered. Top each pastry circle with 1 cup of the blueberry mixture. Fold uncovered pastry up and over filling, pleating as necessary and using paper to lift pastry border.

Lightly brush pastry top and sides with egg. In a small bowl combine the 2 tablespoons sugar and the cinnamon. Sprinkle evenly over pastry and filling.

Bake for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Serve warm or at room temperature.


Rustic Blueberry and Nectarine Tart Recipe

Pulse flour, butter, 3 Tbsp. sugar, and salt in a food processor until mixture resembles coarse meal. In a small bowl, whisk together heavy cream and egg yolk, and then add to flour mixture and pulse just until clumps of dough form. Firmly press dough into a 6 disk, cover with plastic wrap, and chill until firm, about 1 hour.

Preheat oven to 375°. Working on a large sheet of floured parchment paper, roll out dough into a 12 circle transfer dough and parchment to a large baking sheet.

In a large bowl, toss together blueberries, nectarines, remaining 1/4 cup sugar, and cornstarch until well coated. Pile fruit mixture onto dough, leaving a 2 border around the edges.

Fold outside dough about 1/2 over fruit to form an outside edge, being sure to seal any holes, and bake 20 minutes. Reduce heat to 350° continue baking until fruit is bubbly and crust is golden brown, 25 to 40 minutes more. Serve warm or at room temperature.


How to Make Blueberry Crostata

How to Make Pie Crust

I’ve been known to use store-bought refrigerated pie crusts for crostatas (Trader Joes has excellent ones!). There’s certainly no shame in it, but if you have a few extra minutes, a homemade pie crust can make this recipe even better!

My favorite way to make the pie crust is in the food processor. However, you can also use a pastry cutter with perfectly good results as well.

First, I pulse together the dry ingredients- flour, sugar, and salt- to blend. Next, I add the slices of cold butter and pulse until the butter and dry ingredients crumble. I then add the ice water intermittently and pulse until the pie crust dough forms into a ball. It’s important to note that if you’ve added too much ice water, the dough will be too sticky. You can use some of the reserved flour to try to get it back to the correct consistency.

After you’ve achieved the correct consistency and the dough has formed a ball, flatten the ball into a disc, wrap in plastic and tuck it in the fridge to chill for an hour.

How to Make the Blueberry Crostata Filling

The blueberry filling is definitely the easiest part! You simply combine blueberries, lemon juice, lemon zest, flour, and cinnamon in a bowl.

Assembling the Crostata

Once the pie crust dough is chilled, use your remaining flour to dust your cutting board or another surface. Roll out your dough until it’s approximately 1/8″ thick.

Add the Blueberry Crostata Filling to the center, leaving 2″ around the perimeter for folding. Fold the dough over the filling, leaving an opening in the center.

Brush the outside of the dough with the egg wash and sprinkle with coarse sugar. I use a generous amount of egg wash!

Bake your crostata on a pizza stone or pie sheet for 20 minutes at 400 degrees, or until golden brown.

How is Blueberry Crostata Served?

We enjoy it sliced pizza-style, so everyone gets their fair share of crust. We serve it a la mode and/or with a dollop of whipped cream!

It definitely disappears quickly in this household. If you try it out, let me know in the comments!


Rustic Blueberry Tart

Take plump, sweet blueberries and gently nestle them inside a tender, flaky pastry crust dusted with a sprinkling of sugar. Then bake until the berries are hot, bubbling and the crust is golden and crisp. It’s an exquisite treat for the weekend.

Spring is now in full effect and we’re loving that it’s berry season! To kick off the season and to prepare for any Easter activities you’re planning for you and your family, I’m sharing this easy gluten-free rustic tart recipe. I love this recipe, because you don’t have to worry about using a pie or tart pan, and the tart doesn’t need to look perfect – hence ‘rustic’ tart. Also, you can prepare this in 1-day in advance and all you have to do is bake in the oven the following day.

This Rustic Apple Blueberry Tart is:

  • not too sweet
  • crust is buttery and flakey
  • apples and blueberries are the perfect combo
  • the perfect dessert for any occasion

The original recipe was adapted from Giada’s Apple Crostata and can be found here.