By Sophie
This easy yummy tart is from Growing Up Gabel.
  • 1 recipe pate brisee or any pie crust (see below)
  • 2 cups fresh blueberries
  • 2 Tablespoons flour
  • 2 Tablespoons sugar
  • 1/2 teaspoon cinnamon
  • Zest and juice of 1/2 a small lemon
  • pinch of salt
  1. Prepare the pate brisee or crust through the chill.
  2. When ready to bake, roll out the crust in to a 12-inch circle on a piece of parchment paper large enough to hold the circle.
  3. In a small bowl stir together berries, flour, sugar, cinnamon, zest and juice of lemon and salt. Toss so the berries are coated.
  4. Carefully place the berries in the center of the pastry disk (careful – they roll!). Leave 1/2″ of dough around the edges.
  5. Gently fold up the edges of the dough over the berries, pleating every 2 inches or so. Pinch together any rips or tears.
  6. Bake at 375 degrees for 55-60 minutes.
  7. Allow to cool on parchment paper.
Pate Brisee

  • 1 stick butter, cut in to Tablespoons and then cut those in half
  • 1 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon sugar (1/2 teaspoon for savory recipe)
  • 4-6 Tablespoons of cold water
  1. Place cut up butter in the freezer for at least 15 minutes, but preferably for an hour.
  2. In a food processor, pulse together flour, sugar and salt. Add butter and pulse until mixture is coarse with pea sized pieces. Add water, 1 Tablespoon at a time. The mixture will be very crumbly, but only mix until you can press the pieces together and they stick.
  3. Remove dough on to a clean, lightly floured surface. Gently press the dough into a disc. Wrap disc in plastic wrap and refrigerate for at least 1 hour.
  4. When ready to use the dough, remove from fridge and allow to sit at room temperature for 5-10 minutes. Roll dough out to 1/8″ thickness and about 12″ in diameter.