• Home
  • About
  • Recipe Index

Cookie Madness

menu icon
go to homepage
  • Home
  • About
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
×
Home » Fruit Pies

Blueberry Rustic Tart

Modified: Jan 2, 2025 · Published: Aug 12, 2015 by Anna · This post may contain affiliate links · 2 Comments

Jump to Recipe

There's a joke at our house that a rustic tart is just a lazy version of pie. It doesn't require a pie dish, the rolling and crimping process is fairly laid back, and perfect slices don't require surgical precision.

rustic tart

But lazy aspects aside, the beauty of a rustic tart is that it really showcases the crust. Sometimes bakers shortchange a pie crust to focus on a good filling, but with a rustic tart the crust to filling ratio is so high there's no room for compromise. You need a good buttery crust and a fresh fruit filling.

This crust made with a 100% butter, pastry flour (I've been using Bob's Red Mill lately) and the last of the season's blueberries. Served with a dollop of freshly whipped creamy, it's the perfect summer dessert and gives you a head start practicing your crust making skills for fall, when you can fill the rustic tart with apples or pears.

This recipe makes enough for two medium size crusts and one filling, so you can make all the crust, freeze half of it. Each tart will serve about 4.

  • Coconut Cream Tart
  • Lemon Blueberry Tart
  • Key Lime Tart (Reduced Fat)
  • Reduced Fat Key Lime Tart
  • Lemon Pie Collection

Recipe

blueberry crostata

Blueberry Crostata aka Rustic Tart

Anna
Blueberry Crostata or in this case "Rustic Tart" is a free-form blueberry pie made with an all-butter pie pastry and fresh blueberries. This recipe will give you enough crust for two medium size tarts. I tend to make one tart at a time, thus this recipe provides enough filling for just one medium size tart. If you're making 1 large tart or 2 medium, double the filling.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 22 minutes mins
Total Time 37 minutes mins
Course Dessert
Cuisine American
Servings 4

Ingredients
 

Crust:

  • 1 ¼ cups 5.8 oz pastry flour (all-purpose okay) (165 grams)
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • 8 tablespoons very cold unsalted butter, best quality
  • 4-6 tablespoons of ice cold water or as needed I often need more

Filling:

  • 1 tablespoon cornstarch
  • 1 tablespoon sugar plus extra for crust
  • 1 cup fresh blueberries
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • lightly beaten egg
  • Sparkly or coarse sugar optional

Instructions
 

  • Mix the flour, sugar and salt very well in a large mixing bowl. Cut the butter into small bits and scatter over the flour mixture. Using your fingers or a pastry cutter, lightly work the mixture into a coarse meal.
  • Add about 3 tablespoons of water and mix with a spoon or heavy duty scraper. Keep adding water until flour mixture holds together when you pinch it with your fingers.
  • Dump the mixture onto a big sheet of plastic wrap and press it all together. It shouldn't crumble at this point.
  • Wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
  • When ready to roll, divide in half and bring the half you plan to use to room temperature.
  • On a floured surface, roll one section of dough into an 8 inch circle.
  • Transfer circle to a parchment lined rimmed baking sheet.
  • Preheat oven to 425 degrees F.
  • Mix the sugar and cornstarch together in a small cup. Put the blueberries in a mixing bowl and toss berries with sugar mixture. Stir in lemon zest and juice.
  • Spoon the berries into the center of the dough leaving about a 2 inch border.
  • Fold border up to make a crust (see photo).
  • Brush the crust edge with lightly beaten egg and sprinkle with coarse sugar.
  • Bake 20-22 minutes or until golden brown. Let cool for about a half hour.

Notes

This will give you enough dough for two medium size tarts and one round of filling. Freeze half the crust and use it later or double the filling and make two.
Keyword Rustic Tart
Tried this recipe?Let us know how it was!

More Fruit Pies Archive Category

  • Cardamom Plum Galette
    Cardamom Plum Galette
  • Peach Galette
    Peach Galette with Whole Grain Blitz Puff Pastry
  • Frozen Cherry Berry Pie
    Frozen Cherry Berry Pie & Vodka Crust
  • upside down apple pie
    Six Inch Upside Down Apple Pie

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *






  1. Katrina says

    August 13, 2015 at 6:13 pm

    I agree with Darlene (well written post). And that the crust is so important. Drives me crazy to see on cooking shows when they use store bought crust and say that is okay. No it's not. 😉 I do think with tarts/galettes the filling is showcased just as much as the crust. Looks great. I need to find/perfect a good gf crust.

  2. Darlene says

    August 13, 2015 at 6:43 am

    Although I usually comment on the appearance of your dessert (and this tart does look beautiful), your accurate description of a pie crust's pivotal role in the success of a rustic tart is so well-written it has made me pause to reflect on your words. Thank you for this lesson. Truly excellent post Anna!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

About

Footer

About

Privacy

Contact

    Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    © All rights reserved. Do not copy, distribute, or reproduce without permission.