This tart comes together quickly and easily and has a rustic elegance that features the best of the season’s blueberries.
Extra Rich Short Pastry http://www.sippitysup.com/recipe/extra-rich-short-pastry/
- ½ extra rich short pastry (follow link below for recipe)
- 8 ounce fresh blueberries by weight
- 1 tablespoon corn starch
- 1 teaspoon lemon juice
- 2 tablespoon sugar
- ½ teaspoon vanilla extract
- 1 egg yolk mixed with 1 teaspoon sugar, as egg wash
- 1 tablespoon turbinado (raw) sugar
On a lightly floured surface use a lightly floured rolling pin to roll out one disc from the Extra Rich Short Pastry Recipe to about a 10 x 15-inch rectangle, a generous 1/8‑inch thick (or any shape you like). Carefully move the pastry to lie flat on a parchment-lined rimmed baking sheet. Lightly cover the pastry with plastic wrap and chill.
Preheat the oven to 400 degrees F.
In a medium bowl toss the blueberries, sugar, corn starch, lemon juice and vanilla extract together. Set aside to macerate about 30 minutes, stirring occasionally, until the juices run and the sugar and cornstarch are dissolved.
Taking care to leave a clean border, spread the berries and all their juices onto the pastry in as close to a single layer as possible. Brush the clean, exposed rim of the pastry with the egg wash, then sprinkle it with the turbinado sugar.
Transfer to the heated oven and bake until the crust is deeply golden brown and the topping is bubbling, about 40 minutes. Remove from oven. Serve warm or at room temperature.