Blueberry Tart
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Free form blueberry tart. Serve with Ice Cream
Ingredients
  • Crust
  • 1 1/2 cups all-purpose flour, plus more for sprinkling
  • 1 tablespoon minced candied ginger
  • 1/4 teaspoon salt
  • 1 1/2 sticks cold unsalted butter, cut into small pieces
  • 1/4 cup plus 1 tablespoon ice water
  • Filling
  • 4 cups blueberries
  • 1/4 cup sugar
  • 1 teaspoon corn starch
  • dash salt
  • zest from 1 lemon
  • 2 tablespoons lemon juice
Instructions
  1. Put flour, salt and ginger into your food processor. Pulse until the ginger is blended in. Add the butter and pulse until the ginger is the size of small peas. Add the water and pulse until the dough comes together. Form a ball and wrap in saran wrap. Refrigerate for 2 hours.
  2. Preheat oven to 375 degrees.
  3. Combine all of the filling ingredients. Let set for 5 minutes.
  4. Roll out crust to about a 14 inch circle on parchment paper. Put filling ingredients in center to about 2 inches from the edge of crust. Fold up edges over the berries. You may need to add some pleats.
  5. Bake for 45 - 55 minutes.
Nutrition Information
Serving size: Serves 6
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/06/08/blueberry-tart/