Summer has arrived and boy has it been HOT in North Carolina! We’re spending many of our days lounged in a beach chair near the pool. I like our meals to be simple in the summer- lots of great salads with grilled chicken and such. Desserts are simple too. Blueberries are plump and juicy right now. My Rustic Berry Tarts are the perfect dessert. Make them small enough so each person has their own individual dessert.
Small pearl tapioca is something I keep in my arsenal of baking goods. It’s readily available in the grocery store, near the pudding or in the baking aisle. The tapioca helps absorb some of the juices and helps it thicken. The pastry crust for these blueberry tarts is flaky and offers wonderful flavor. Many times, I’ll make a bunch of tarts ahead of time, place them on half sheet pans with parchment paper and plop them, unbaked into the freezer for when a quick dessert is in order. Makes my life easy and stress-free. But still offers us homemade dessert when the urge arises. This week you’ll find me back at Hillsborough Farmers Market (Home Depot Plaza) selling lots of yummy baked goodies. We’ve been traveling the last month doing many cookbook signing events and have missed everyone at the market. If you are in North Carolina and love farmers markets- this is a great one! Be sure to stop and say Hello!
Rustic Blueberry Tarts
- Pastry crust:
- 3 cups all-purpose flour
- 4 ounces full-fat cream cheese chilled
- 1/2 cup 1 stick unsalted butter, chilled
- 1 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- ice cold water
- 8-10 cups of fresh blueberries
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/3 cup small pearl tapioca
- 1 egg beaten
- granulated sugar for sprinkling
In a large bowl, combine the dry ingredients together. Using a pastry cutter or fork, work in the butter and cream cheese until you have small pea-size pieces. Add the lemon juice and enough ice cold water until the dough forms into a ball when pressed together. Be careful not to overwork the dough. This dough will be slightly sticky.
Place in a Ziploc bag and chill for 1-2 hours. You can prepare this dough a day ahead of time if desired.
Roll out small rounds and scoop fruit evenly into the pastry. Gently fold the dough towards the center, pinching it to itself.
Preheat the oven to 375 degrees F. Line a half baking sheet with parchment paper and set aside.
Brush the tart crusts with an egg wash and sprinkle with a dusting of granulated sugar. Bake until the crust is lightly golden brown, about 30 minutes or so. Cool on a baking rack for about 10 minutes. Serve with whipped cream.