I had some blueberries in my fridge that were going to start to look pretty sad if I didn’t do something with them soon. I decided I would try my hand at a rustic tart. A rustic tart is basically a pie without the pie pan. You mound the filling in the center of the dough leaving 2 inches of edge and then fold over on the filling.
I was not about to make the crust from scratch, it’s a weekday and my time is limited on weekdays, second I already made dough from scratch this week for my “pastelillos”. So I stopped at the grocery store on the way home and picked up some Pillsbury roll-out pie dough. I have never made blueberry pie filling before, so I looked at several recipes and came up with this one. I also decided to add some pumpkin spice to the egg wash to give it some extra spice.
However, it seems I need to practice on how to properly fill and fold the dough, or maybe I just had to much filling, because the crust cracked while baking and the filling began to ooze out. 😦 As you can see from my little photo collage. I was sad to see this happen. However, it is true that the way it looks does not always affect the way it taste. My tart may have not been aesthetically pleasing, but is was super yummy. I am definitely keeping this one in my recipe box.
Spiced Blueberry Rustic Tart
- 4 cups of blueberries
- 3/4 cup sugar
- 3 Tbs one minute tapioca
- 3 Tbs water
- 1 tsp lemon rind, grated
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 Tbs unsalted butter
- 1 egg, well beaten with
- 1/2 tsp pumpkin spice, for egg wash
- 1 pinch salt, for egg washing
- 1 Tbs raw sugar, for top of pie
- 1 individual roll out pie crust
Combine 1 cup berries with 3/4 cup sugar in pan. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
Combine tapioca and water in bowl. Add to pan with blueberries.
Cook over medium heat until mixture comes to full boil and is clear and thick.
Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
Transfer to bowl, let cool before adding to pie crust.
Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and coat with cooking spray
Roll out pre-made pie dough. Flour rolling pin and roll dough over the rolling pin, and transfer to the prepared baking sheet. Spread the berry mixture over the pastry, leaving a 2-inch border all around. Fold the border up and over the filling, pleating as necessary. Blend the egg, salt and pumpkin spice with a fork; brush lightly over the tart rim. Sprinkle with the raw sugar.
Bake the tart for 15 minutes. Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 minutes. Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
Cut into wedges to serve, add a scoop of vanilla ice cream for an extra treat.