Blueberry - Rustic Tart

By Taraespo

Ingredients

• Pie shell (I use store bought)
• 1/2 c. sugar
• 2 T. cornstarch
• 1/2 tsp lemon zest (about 1/2 lemon)
• 1/8 tsp salt
• 1 lb fresh blueberries
• 1 T. lemon juice
• water
• 2 tsp course grained sugar

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 and line baking sheet with parchment. Unroll pie shell onto parchment and refrigerate until firm, about 20 minutes. Put sugar, cornstarch, lemon zest and salt in bowl and whisk to combine. Add the blueberries and lemon juice and gently fold to coat the berries. Pile in center of dough leaving 2 1/2" border. Fold the edges up and repair any rips so the juices will not escape. Gently push the blueberries down to slightly flatten. Brush the pastry edge light with water and sprinkle with coarse sugar. Bake until golden and juices ar bubbling, about 35-40 minutes. Remove from oven and let cool on pan for about 10 minutes then remove from pan on parchment to cool on the rack.