Ingredients: 7 (blueberries.. flour.. juice.. pie.. salt...) 2. It’s sure to impress your guest at your next dinner party, brunch or just make one for a little week night treat pick me up! Add the grated butter in a small dish and place the dish in the freezer for 2o minutes or longer. https://www.tasteofhome.com/collection/recipes-with-frozen-berries Yield: 10, Put butter in a small ... remaining ingredients, except, SUGAR COOKIES FOR ROLLING (COOKING SCHOOL), LIBBY'S FAMOUS PUMPKIN PIE RECIPE FOR 2 PIES, APPLE CRUMB PIE (INSPIRED BY GRANDMA K'S). I will need to try that combo for sure !! In a medium bowl, add 2 cups fresh wild blueberries. Ingredients: 7 (blueberries .. flour .. juice .. pie .. salt ...) 2. Cook until thickened, about 2 minutes. Preheat the oven to 375 degrees. Using a sifter, place the powdered sugar inside and sprinkle on top blueberries. The thing I like about these, it’s like the less perfect it is, the prettier it looks! In a small bowl, stir together the sugar, cornstarch and salt. For the water, I add some cold water in a bowl and add ice cubes to it. This error message is only visible to WordPress admins So, listen, let me be perfectly honest here… you can totally make this tart with store bought pie dough! Blueberry Crostata is one of our absolute family favorites to make during the summer when the blueberries are fresh, or really during any time of the year using frozen blueberries. If you want to make the dough, this is what I did (I developed the recipe for the dough with the help of my Ratios book). Notify me of follow-up comments by email. Making the filling: Place the blueberries, sugar, lemon juice and cinnamon in a saucepan. When everything starts coming together, dump the dough mixture onto a lightly floured surface and kneed with you hands until you form a disk with the dough. Ingredients: 9  (allspice .. cornstarch .. juice .. nectarines .. pie ...), Ingredients: 7  (blueberries .. flour .. juice .. pie .. salt ...), Ingredients: 12  (apples .. blueberries .. cinnamon .. flour .. juice ...), Ingredients: 9  (cherries .. eggs .. flour .. oil .. salt .. sugar ...), Ingredients: 11  (blueberries .. cherries .. flour .. milk .. salt ...), Ingredients: 5  (crusts .. flour .. glaze ...), Ingredients: 5  (milk .. optional .. tart ...), Ingredients: 8  (cinnamon .. cornstarch .. juice ...), Ingredients: 8  (cornstarch .. flour .. juice .. sugar ...), Roll pastry on floured surface ... as necessary. Line a large baking sheet with parchment paper, set aside. Start by adding your flour in a large bowl. This perfectly imperfect rustic Blueberry Tart is the perfect dessert for any occasion. Your email address will not be published. Soon, the blueberries will start to soften and release juices. Wrap the disc into plastic wrap and let it rest in the fridge for 20-30 minutes. Me well, I just try to roll it out and keep it one piece lol. This error message is only visible to WordPress admins, The LakeHouse Kitchen Cheese & Charcuterie Board. Scoop out the berry mixture in the middle of the dough. Woah Nick, sounds wonderful! When it’s all rolled out, carefully transfer the rolled-out dough to a parchment lined baking sheet. Carefully transfert the dough to the lined baking sheet. You can either use an egg wash or heavy cream to brush the crust and them sprinkle with coarse sugar. So, listen, let me be perfectly honest here… you can totally make this tart with store bought pie dough! Just wow! It’s important to assemble the tart right on that baking sheet because it gets tricky to transfer the tart once it’s assembled to the baking sheet. Makes 24. This desert really has a rustic look but elegant taste! The mixture will be thick and syrupy. Like I mentioned, if you want that blueberry/lemon combo, go ahead and add the zest of the lemon to the berry mixture. Start folding the dough so it overlaps itself. Start off by adding 4 TBSP of ice water to the flour/butter mixture and mixing. Best served the same day but will stay fresh for a few days (highly doubt this will make it through dessert with leftovers lol). Directions Prick piecrust with a fork and bake according to package directions, until golden brown. Like I mentioned, if you want that blueberry/lemon combo, go ahead and add the zest of the lemon to the berry mixture. 2. I needed 4 TBSP for my recipe but this all depends on the humidity in your house… you might need a little more. I’ve tried a gazillion different techniques, recipes, watched Martha, Ina, Carla . Meanwhile, put half the blueberries into a medium saucepan. You could use frozen berries for this I’m sure but I would wait till the last minute to mix them so they don’t thaw before baking. Buy the one that is rolled out onto a parchment sheet. PS, going to try to get that Lemon Blueberry Scone recipe on the Blog for you guys in time for you guys ASAP! So, when I discovered the world of Tarts, Galettes, and Crostatas (pretty much all the same thing just different names in different regions). When the flour and butter mixture begins to look like coarse meal. Wrap the dough into plastic wrap an rest in the fridge for 20 minutes. ... pick over the. Assembly: Preheat the oven to 375 degrees. Take your thawed pie crust and lay it out on the baking sheet. When you have folded around the all the berries, give the folds and extra little press just to make sure it’s sealed all around. I got it from pampered chef. Mix topping ingredients together and sprinkle over the top. You could use frozen berries for this I’m sure but I would wait till the last minute to mix them so they don’t thaw before baking. My favourite way to serve is with some vanilla bean ice cream scooped right on top and serve it up! ★☆ But pie is one thing. I skipped it this time but sometimes I add it, depends what flavour I’m feeling that day! Also, if you have a favourite pie dough recipe that you’ve perfected over the years, you could definitely use that too! Spread them out a little but not too much so you have enough dough to fold around the berries. Then add the water (start with 4TBSP) and mix, I use my hands here. BLUEBERRY PIE. Set aside. Place the blueberries in the center of the crust leaving about 2-3 inches around the sides. 2 tbsp lemon juice. I say fruit but there are many delicious savoury versions of these tarts, possibilities are endless really! Sprinkle blueberries over the cream cheese mixture. 1. Take 1 stick butter, grate it on a box grater on the side with the bigger holes. Serve immediately or refrigerate up to 2-3 hours at most or the puff pastry gets soft. 2 (16 ounce) packages frozen blueberries, thawed ¼ cup white sugar 2 teaspoons fresh lemon juice Keywords: Bluberry, Blueberry Tart, Dessert, Tag @thelakehousekitchen on Instagram and hashtag it #thelakehousekitchen, Simply amazing!! Then add the frozen butter to the bowl and start mixing everything together until the mixture looks like this (I use a pastry blender but you could also use two forks or your hands. Once all is combined, turn the dough onto a lightly floured surface and work it into a disk (it might look a little dry but once you work it a little it will come together). When you start folding, just press lightly and it should hold in place. I sure am… for some reason, I always have a hard time perfecting the dough. Preheat oven to 425 degrees.... pick over the blueberries if you are using fresh ones; if you are using frozen berries, it is not necessary... other type of berry!!! 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