Rustic free-form blueberry tart — juicy filling, shatteringly flaky pastry.
| Prep | Cook | Chill | Total | Yield |
|---|---|---|---|---|
| 25 min | 40 min | 1 hr | ~2 hr | 6 servings |
Difficulty: Easy
Flaky Pastry
Blueberry Filling
Finish
In a large bowl, whisk together flour, sugar, and salt. Add the cold butter and rub it in with your fingertips — or use a food processor — until the mixture resembles coarse, shaggy crumbs with some pea-sized butter pieces still visible. Those chunks are what make it flaky. Stir the vinegar into 3 tbsp ice water, drizzle over, and mix with a fork until the dough just comes together. Add the last tbsp of water if needed. Flatten into a disc, wrap, and refrigerate for at least 1 hour.
Toss blueberries with sugar, cornflour, lemon zest and juice, and vanilla. Set aside while you roll the pastry.
Preheat oven to 200 °C (fan 180 °C). On a lightly floured surface, roll the pastry into a rough circle about 32 cm in diameter and 4 mm thick. Transfer to a baking sheet lined with parchment. Spoon the blueberry filling into the centre, leaving a 6 cm border. Fold the pastry edges up and over the filling, pleating as you go. It doesn't need to be perfect — rustic is the point.
Brush the pastry edges with beaten egg and scatter demerara sugar over both the pastry and the exposed filling. Bake for 35–40 minutes until the pastry is deep golden and the filling is bubbling.
Leave to cool for at least 20 minutes — the filling needs to set slightly. Dust with icing sugar. Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche.