Rustic Blueberry and Lemon Tart

Name: Rustic Blueberry and Lemon Tart
Prep time: 20 min
Cook time: 50 min
Total time: 100 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 1 1/4 cup all-purpose flour (spooned and levelled); 1/4 cup granulated sugar; 1/2 cup unsalted butter (cold, cubed); 1 pinch salt; 2 to 3 tablespoons ice water; 2 cups fresh blueberries (washed and dried); 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon lemon zest (finely grated); 1/4 cup granulated sugar; 1 tablespoon cornstarch; 1 egg (beaten, for egg wash); 1 tablespoon milk (for brushing)

100 min 8 slices Medium

All Recipes

A delightful rustic tart filled with fresh blueberries and a hint of lemon.

Prep

20 min

Cook

50 min

Total

100 min

Servings

Difficulty

Medium

The Rustic Blueberry and Lemon Tart is a charming dessert that embodies simplicity and flavour. With a free-form crust that embraces a filling of juicy blueberries and zesty lemon, this tart captures the essence of summer in every bite. This tart is perfect for showcasing fresh, seasonal blueberries. The combination of sweet blueberries and the tangy brightness of lemon creates a harmonious balance that is both refreshing and satisfying.

Ingredients

Servings

Pastry

Filling

Assembly

Instructions

Prepare the Pastry

In a large bowl, mix flour, sugar, and salt. Add cold butter and work into the flour until it resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disk, wrap, and chill for 30 minutes.

Pro tip: Use a pastry cutter or your fingers to blend the butter into the flour quickly to avoid melting.

Prepare the Filling

In another bowl, combine blueberries, lemon juice, lemon zest, sugar, and cornstarch. Toss gently to coat the blueberries evenly.

Pro tip: Ensure the blueberries are thoroughly coated with the cornstarch mixture to thicken the juices during baking.

Roll Out the Pastry

Preheat your oven to 400°F (200°C). Roll the pastry on a floured surface to a 12-inch (30 cm) circle. Transfer to a parchment-lined baking sheet.

Pro tip: Roll the dough between two sheets of parchment paper to prevent sticking.

Assemble the Tart

Spoon the blueberry mixture onto the centre of the pastry, leaving a 2-inch (5 cm) border. Fold the edges over the filling, pleating as you go.

Pro tip: Work quickly to keep the pastry cool and prevent it from becoming too soft.

Apply Egg Wash

Brush the pastry edges with beaten egg and milk mixture for a glossy finish.

Pro tip: Ensure even coverage to avoid burning edges.

Bake the Tart

Bake in the preheated oven for 40-50 minutes until the crust is golden and the filling is bubbly. Let cool slightly before serving.

Pro tip: Rotate the baking sheet halfway through for even baking.

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Tips & Tricks

<ul><li>Ensure your pastry is cold before rolling to prevent sticking.</li><li>Use fresh, plump blueberries for the best flavour and texture.</li><li>Zest the lemon before juicing for maximum citrus aroma.</li><li>Brush the crust with milk for a golden finish.</li></ul>

Serving Suggestions

Serve this tart warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience. If you have leftovers, store them in the refrigerator for up to two days, but it's best enjoyed the day it's made. You can also prepare the dough in advance and freeze it, allowing you to quickly assemble the tart when needed.