Individual Free-Form Blueberry Tarts

This recipe is from one of our favorite Maine cookbooks by Jeremy Sewall, The New England Kitchen. No cliche New England dishes here, Sewall does a fantastic job of modernizing some of Maine best classic dishes, as well as introducing new ways to enjoy New England flavors. We love these individual free-form Blueberry tarts! They are a bit more rustic and interesting than a pie. The key to this simple recipe is ripe blueberries.

 

For the pastry dough:

INGREDIENTS:

  • 1 1/4 cups all-purpose flour
  • 1 stick cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 teaspoon kosher salt
  • 3 to 4 tablespoons ice water

PREPARATION:

  1. Blend the flour, butter, and salt together in a bowl with your fingers or pulse in a food processor until the mixture resembles coarse meal with some pea-size butter lumps. 
  2. Add 3 tablespoons ice water evenly over mixture and stir with a fork (or pulse in processor) just until incorporated.
  3. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Flaky crust results from the cold butter so try not to overwork the dough.
  4. Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your palm, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together (a pastry scraper helps here, if you have one) and form into a 5-inch disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

For the tarts:

INGREDIENTS:

  • Pastry dough, see recipe above
  • 1/4 cup sugar, plus more for sprinkling
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup all-purpose flour
  • 4 cups blueberries
  • 2 tablespoons freshly squeezed lemon juice
  • 1 large egg white, beaten

PREPARATION:

  1. Line a large baking sheet with parchment paper. Unwrap the dough and place it on a lightly floured surface. Divide the dough into 4 equal parts, roll the pieces of dough into balls and flatten with your hand.  Roll out the circle to about 6 inches around and 1/8 inch thick. Refrigerate dough rounds for 15 minutes.
  2. Preheat the oven to 375 degrees F.
  3. Make the filling... In a large bowl, combine the sugar, lemon zest, and flour. Fold in the blueberries and lemon juice and let stand for 15 minutes.
  4. Remove the pastry dough rounds from the refrigerator. Leaving the dough on the baking sheet, spoon equal portions of the filling into the center of each, leaving a 1 1/2 inch border. Fold the dough border up and over the blueberries, pleating it as necessary. 
  5. Brush the outside of the tarts with egg white and sprinkle with sugar. Bake for about 35 to 40 minutes, or until golden brown and bubbling. 
  6. Transfer to a rack and let the tarts cool slightly. Enjoy! 

Leave a comment

Please note: comments must be approved before they are published.