![]() Transfer dough to a baking sheet and refrigerate. On a lightly floured surface, roll out the pie dough into a 14-inch round and about 1/8-inch thick. Line a large baking sheet with parchment paper or a Silpat. Just move it from the freezer to the fridge the night before. You could also freeze the dough for longer. Wrap in plastic wrap or parchment paper and cool in the fridge for at least 1 hour or up to 3 days if making ahead. Continue adding and stirring in 1 tablespoon of vinegar water at a time until the dough comes together into a ball. At this point, the dough will probably be crumbly. Add 6 tablespoons of the vinegar and water mixture. You could also pulse this mixture in a food processor instead. Using your fingers, squeeze the butter pieces into the flour until the butter is blended into the flour and resembles small peas. Remove butter from the freezer and add to your flour mixture. At this point, the butter should be super cold but not frozen. In a large bowl, whisk together the flour, salt, and sugar. In a cup, mix the cold water and vinegar and set aside (to keep the water cold, sometimes I throw in an ice cube if my kitchen is hot). ¼ cup cornstarch, tapioca starch, or arrowroot starchĬut butter into small cubes and put in freezer. If serving for dessert, vanilla ice cream is a perfect match. If serving this for breakfast, consider topping with plain greek yogurt or a dollop of fresh whipped cream. Just add less fruit and you’re good to go. For instance, if you know you are making a tart for two, you could divide this batch of dough into a few pieces, use one piece and freeze the rest. ![]() It’s a great way to use up pie dough scraps or to make small tarts when you’re serving fewer people. It takes double the ingredients but almost no additional effort or time, so why not? Here I use blueberries, but almost any summer berry or stone fruit could be used in its place.Īnother thing to keep in mind when it comes to a tart like this is that it can be any size or shape. Because of this, whenever I make pie dough, I try to make a double batch and freeze half for another time. ![]() If you have the dough made in advance and move it from the freezer to the fridge the night before you want to bake the tart, you could have this tart in the oven in under a half-hour. I call it a chameleon because it’s just as comfortable being the star of the show for breakfast as it is for dessert. There is something about the rustic, easy assembly, and simply prepared summer fruit that makes this recipe a staple for this time of year. This tart, also known as a galette, is a free-form pie, unbridled from the confines of a pie dish. To celebrate, I wanted to share one of my favorite summer desserts, the versatile, chameleon-esque, Rustic Blueberry Tart. We also advise a layer of ricotta cheese in the nectarine tart vegans can try a DIY or store-bought nut version, or that layer could even be omitted entirely, though the finished product will likely lack some of the silkiness and moisture the ricotta brings to the table.The two lavender bushes in our yard are full of purple flowers and happy bees, the ultimate sign that summer has arrived. Pitted cherries are a great sub for the blueberries when in season, and any stone fruit can be sliced up to take the place of the nectarines. The recipe calls for nectarines and blueberries, but you can really use this formula to improvise your own combo of choice based on whatever is looking good where you are. The dough used here is easy to work with even in hot temperatures when a more butter-rich base would tear or stick. And if you’re worried about whipping up the crust on a hot day, don’t be. This sheet-tray bake is great to pull out as a light (yet so pretty!) dessert after dinner, but it also works well for an elegant breakfast or brunch. Summer and stone fruits just go hand-in-hand, and this rustic blueberry and nectarine tart is a great way to show those beauties off.
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