I can’t believe it took me so long to discover free form tarts, but thanks to Food & Wine, I did and I’m hooked. This recipe is for a free form blueberry tart, and as the name implies, there’s no tart pan, pie shell or anything to hold it together other than pastry. In this case, the pastry is spiked with bits of candied ginger that add a lot of flavor considering the small amount. The crust is perfectly flaky, the blueberry filling isn’t overly sweet, and overall it is the perfect easy fruit dessert.
Here’s the blueberry tart recipe I used from Food & Wine, and as mentioned, it couldn’t have been easier or more convenient; especially since I had my food processor on the counter ready to go. I made half of the dough and used only half of that, then made a quarter batch of filling. Todd loved it. Now I’ve got to try it a cherry version….