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Friday, May 17, 2013
Easy Peasy Blueberry Tart
I had a ball of leftover pie crust dough last week. It had been in the refrigerator for a bit and I knew I needed to do something with it or I'd end up having to throw it away. I wanted to be able to use all of the dough and not have any scraps to mess with. I was also looking for quick and simple... hmmmm. What to do? I opened the freezer, as I am wont to do these days, trying to find things I can clean out of there in preparation for our impending move at the end of this month (yes, I know, we just moved here, right?). I saw a bag of frozen blueberries and knew that my crust was gonna marry those blueberries.
I decided on a free-form tart. I rolled the dough out into a roughly circular shape. In a bowl, I mixed the frozen berries (about 2 cups) with 2 TBS of cornstarch, a 1/4 cup of sugar, a teaspoon of lemon zest, and a few shavings of fresh nutmeg. I stirred that all together and plopped it in middle of the crust.
I folded up the edges and made an egg wash. I brushed all exposed crust surfaces so that they might develop a beautiful golden luster in the oven. Lastly, I sprinkled toasted sliced almonds and sanding sugar on the top of the crust. I baked it at 400 F until the crust was nice and golden (I think it took about 35 minutes). It was delicious! So quick and easy!