![]() Spread in your filling of either homemade blueberry jam, or store bought.Cut away all the scraps that overhang the edge. Place it into the tart or pie pan using your knuckles to even out the sides. You want to get to about a 1/3 cm thickness. Roll the ball of dough into a large circle.If it does not seem to combine, drizzle a bit of cold water until a nice texture forms. Let run until everything is quite well mixed, then add the egg yolks, sour cream, honey, and Vanilla Sugar. In a mixing bowl (or using a stand mixer with the paddle attachment) combine the flour, rolled oats, cinnamon, and salt. If you are using store-bought jam, which is perfectly acceptable, continue on. You can jar or can it when room temperature. Cook for 5 or so minutes and remove from heat and allow to cool. Bring it up to a boil and stir to prevent burning. Mash the blueberries with a potato masher and add the sugar. The recipe is simple, in a saucepan, bring the blueberries and lemon juice and honey to high heat. If you do it the same day it may not have enough time to thicken up. If you are making the blueberry jam from scratch, you should plan to do that the day ahead of time to bring out the best flavors.2 Egg Yolks + 1 whole egg (for the egg wash)īlueberry Tart Filling Ingredients (homemade blueberry jam):.It also prevents the jam from sticking if you flip it upside down to remove it from the pan. This makes it look a little prettier and also gives it that rustic feel. As you can see in the picture, all the leftover crust from the edges is cut into small slices and just sprinkled over the top. You can make this in a tart pan, or just a regular pie dish. I’m not a snob when it comes to delicious desserts. I prefer to make my own homemade blueberry jam, but store-bought is perfectly fine. The filling is even easier, as it can be homemade, or store bought. It is much less complicated than a pate sucree, or other classically French tart shell. The tart shell is extremely easy, and is based on oats. Like many dessert recipes, this one comes in two parts. In fact, if you’ve ever had a Nutri-grain bar, this has a similar taste, just fresher and with no preservatives. Unlike the fancy style blueberry tartelettes with beautiful juicy blueberry carefully laid on a bed of creme patisserie, this is much more rustic. This recipe is one of my favorites because it is so forgiving. What sounds more pleasant than that on a hot summer’s day. Blueberry Tart with Ice CreamĪ slice of this rustic blueberry tart with a scoop of French vanilla ice cream. ![]() Served as a slice, this rustic blueberry tart is a great way to brighten up your basic jam tart and serve something very photo-worthy. We also advise a layer of ricotta cheese in the nectarine tart vegans can try a DIY or store-bought nut version, or that layer could even be omitted entirely, though the finished product will likely lack some of the silkiness and moisture the ricotta brings to the table.One of my favorite pastries to make when having guests over are French style tarts. Pitted cherries are a great sub for the blueberries when in season, and any stone fruit can be sliced up to take the place of the nectarines. The recipe calls for nectarines and blueberries, but you can really use this formula to improvise your own combo of choice based on whatever is looking good where you are. The dough used here is easy to work with even in hot temperatures when a more butter-rich base would tear or stick. And if you’re worried about whipping up the crust on a hot day, don’t be. This sheet-tray bake is great to pull out as a light (yet so pretty!) dessert after dinner, but it also works well for an elegant breakfast or brunch. ![]() Summer and stone fruits just go hand-in-hand, and this rustic blueberry and nectarine tart is a great way to show those beauties off. Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members!
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