The blueberries are fresh and abundant at area stands and markets. At the local u-pick, the bushes are loaded with berries and it seems like you can fill a bucket on a single bush. I was looking for a new dessert to make with the berries and combined two recipes I found online. Makes a delightful blueberry dessert – it would be good also with a dollop of whipped cream or ice cream. Enjoy!
Rustic Blueberry Tart
!/2 cup butter, softened
1/4 cup half and half or light cream
1 1/4 cups all-purpose flour
1/4 cup sugar
4 cups fresh blueberries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 large egg white
1 1/2 tablespoons turbinado sugar
1. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the egg and beat until combined, scraping sides of bowl occasionally. Gradually beat half and half on low speed. Stir in flour and 1/4 cup sugar until well combined. Remove dough from bowl; flatten dough into a 6 inch disc. Wrap dough with plastic wrap and chill for 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees.
3. Unwrap and place dough on a sheet of parchment paper. Roll dough into a 15 inch circle. Place dough and parchment on a baking sheet.
4. To prepare filling, combine berries, 1/2 cup sugar, flour and lemon juice; toss gently to coat. Arrange berry mixture in center of dough, leaving a 1 inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture).
5. Combine milk and egg white in a small bowl, stirring well with a whisk. Brush dough with milk mixture; sprinkle turbinado sugar evenly over dough.
6. Bake at 350 degrees for one hour or until pastry is golden brown. Let stand 30 minutes cut into wedges.