ZOMG guys, it has legit been a whole month since I last posted. [insert ghost face emoji] I mean I could list a whole number of really good excuses for you, but I’ll just list two.
First my new job opened a killer, world class, art show three weeks ago. It was two years in the making and I only hopped on for the last month of prep and install but I have to say we should all be really, really proud of ourselves. And if attendance records are any indication – everyone else is just as stoked as we are.
So if you’re in the New York area, you should totally go visit the Frida Kahlo: Art, Garden, Life at the New York Botanical Garden. [shameless plug]
Second, The Fiancé and I sort of spontaneously decided to move. I mean only in New York could you say to yourself, “Hey, I think I want to move maybe, like soon.” Walk into a realty office, see a place in 30 minutes and sign a lease in two days, and move in a week. Yeah true story.
It certainly wasn’t the smartest decision we’ve made, especially when you have to attend a wedding in Newport the same weekend you’re set to move. Whoops.
But what we lost in sanity I gained in a totally awesome new kitchen set up, more space, a proper OFFICE and the two sweetest little old Italian landlords. So yeah. It’s still winning.
Anyhoo, blueberry tarts. These bad boys are freeform and made with Pillsbury pie dough (cuz I’m still scared of making my own) so they’re basically a no brainer. You could probably make these right now. Seriously, go do it. And top ’em off with a mini scoop of ice cream or piled high with fresh whipped cream. Either way they’re delish.
- 1 box refrigerated pie dough or 1 recipe pie dough
- 1 pint blueberries
- 1 lemon, zested and juiced
- 5 tbsp sugar
- 1 tbsp cornstarch
- 1 egg
- turbinado or raw sugar
- whipped cream for serving
- Heat oven to 425F. Line two baking sheets with parchment or a silpat. Set aside.
- Unroll pie crusts or roll out to ¼ inch thickness and using a 3 inch round or fluted biscuit cutter cut out as many circles as you can (I got 9 from each pre-made crust).
- Place rounds evenly spaced on the baking sheets and put in the freezer while you mix the filling.
- Wash and pick over the blueberries removing any errant stems or squishy berries.
- Toss berries with sugar, cornstarch, lemon juice and zest in a small bowl until thoroughly coated.
- Working with one baking sheet at a time, leaving the other in the fridge or freezer while you work, mound a tablespoon of the berries and juice in the center of each round.
- Working quickly fold up the edge of the dough and crimp around freeform, keeping the berries in the center. Make folds every ½ inch or so and press to secure.
- Once all the tarts are formed whisk the egg with a splash of water in a small bowl and brush the edges of all the tarts. Sprinkle with the turbinado sugar. Place back in the fridge while you assemble the other sheet of tarts.
- Bake 20-25 minutes, until edges are golden and the berries are bubbling. Let cool on pan for a minute or two before removing to a wire rack to cool completely. Make sure you don't wait too long or the tarts will stick to the pan and break when you try to remove them.
- Serve at room temperature with whipped cream or place back in the oven at 300F for 5-10 minutes to warm up and serve with a scoop of ice cream.