A delightful rustic tart filled with fresh blueberries and a hint of lemon.
Prep
20 min
Cook
50 min
Total
100 min
Servings
8
Difficulty
Medium
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.
Tips & Tricks
- Ensure your pastry is cold before rolling to prevent sticking.
- Use fresh, plump blueberries for the best flavour and texture.
- Zest the lemon before juicing for maximum citrus aroma.
- Brush the crust with milk for a golden finish.
Frequently Asked Questions
How can I make the pastry flaky?
Keep the butter cold and avoid overworking the dough. Chill the dough before rolling.
Can I use frozen blueberries?
Yes, but thaw and drain them well to remove excess moisture before using.
What if my tart crust cracks?
Patch any cracks with extra dough and ensure the edges are sealed to prevent leaks.
How long should I chill the dough?
Chill it for at least 30 minutes to allow the gluten to relax and the butter to firm up.
Can I prepare the tart in advance?
Yes, you can make the dough ahead and freeze it. Assemble and bake the tart fresh for best results.
What temperature should I bake the tart?
Bake it at 400°F (200°C) for 40-50 minutes until golden and bubbly.
Serving Suggestions
Nutrition per serving
280
Calories
3g
Protein
14g
Fat
36g
Carbs
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