Rustic Blueberry Flat Tart
Rustic Blueberry Flat Tart is :
gluten free , dairy free , lacto ovo vegetarian , veganBy SippitySup
On a lightly floured surface use a lightly floured rolling pin to roll out one disc from the Extra Rich Short Pastry Recipe to about a 10 x 15-inch rectangle, a generous 1/8-inch thick (or any shape you like). Carefully move the pastry to lie flat on a parchment-lined rimmed baking sheet. Lightly cover the pastry with plastic wrap and chill.Preheat the oven to 400 degrees F.In a medium bowl toss the blueberries, sugar, corn starch, lemon juice and vanilla extract together. Set aside to macerate about 30 minutes, stirring occasionally, until the juices run and the sugar and cornstarch are dissolved.Taking care to leave a clean border, spread the berries and all their juices onto the pastry in as close to a single layer as possible.
Brush the clean, exposed rim of the pastry with the egg wash, then sprinkle it with the turbinado sugar.
Transfer to the heated oven and bake until the crust is deeply golden brown and the topping is bubbling, about 40 minutes.
Remove from oven.
Serve warm or at room temperature.
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are my top picks for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.