ZAP Bites: Rustic Blueberry Tart
Living in the Midwest, I feel spoiled this time of year with the abundance of farmers markets full of the freshest produce summer can bring. Typically, I’m not crazy about blueberries, but there’s just something about them this year that I can’t resist. I’m far from a Martha Stewart, but I stumbled upon this easy rustic tart recipe earlier this summer and have used it to trick people into thinking I am an advanced baker!
- 1 pint fresh blueberries
- 1/4 cup granulated sugar
- 2 teaspoons sugar sprinkles
- 1 1/2 teaspoons fresh lemon juice
- 2 tablespoons cornstarch
- 1 tablespoon butter, cut into pieces
- 1 egg
- 1 tablespoon water
- 1 store bought refrigerated pie crust
- Heat oven to 425 degrees.
- Unroll pie crust and place on a baking sheet, no greasing of pan required.
- In a medium sized bowl, toss together the blueberries, cornstarch, sugar and lemon juice.
- Spoon mixture into the middle of the crust leaving about 2" around the edge.
- Fold the edges over in an organic way. It should look rustic and not perfectly even. The fruit in the middle should show.
- Cut the butter up into 6-8 chunks and place on top of the blueberries.
- Whisk up the egg and water in a small bowl. Brush this onto the crust and top with a light dusting of the sugar sprinkles.
- Bake approximately 20 minutes until the crust is a nice golden brown.
- Let cool before removing from cookie sheet.
Grace Marsh, Senior Publicist