Blueberry Tart (Blueberry Lemon Galette)

blueberry tart

Flaky blueberry goodness

The other Sunday when hot summer temperatures disappeared for the day, we ate lunch on the deck. A fresh blueberry tart was on the menu – and was it ever filled with buttery, flaky berry sweetness! I could not get enough of this goodness, so it’s good there was just enough to go around.

No substitutions in this blueberry tart!

There is nothing like the goodness of a buttery pastry that is flaky all the way through. Even Timber, Tim’s dog, got in on the action. Timber is the best behaved dog in the world. He never gets into food without permission, even though – as you’ll notice in the bottom photo –  he is as close to it as allowed. I’m sure he smelled that buttery flakiness.

You can use fresh or frozen blueberries for this tart. Be sure to use real butter and the real McCoy Maple Syrup – no substitutes!

You can mix and freeze the dough to use later!

This recipe comes from Joanne Chang at Fine Cooking. She says, “Once summer rolls around, I make and freeze a few batches of this galette dough, so I can easily make a rustic tart with whatever in-season fruit I find at the farmers market.”

This recipe is used with permission of Fine Cooking with the stipulation that the verbiage is not changed.

blueberry tart

Here is your recipe!

Blueberry Tart (Blueberry Lemon Galette)
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A delectable blueberry tart that is full of goodness and homemade.
Ingredients
  • DOUGH:
  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  • 2 tsp. granulated sugar
  • ½ tsp. table salt
  • 5-1/2 oz. (11 Tbs.) cold, unsalted butter
  • 1 large egg yolk
  • 3 Tbs. whole milk
  • FILLING:
  • 4 cups blueberries
  • ¼ cup granulated sugar
  • 2 Tbs. honey
  • 1 tsp. finely grated lemon zest
  • 1 Tbs. all-purpose flour
  • A large pinch table salt
  • 1 large egg, beaten well
  • 2 Tbs. granulated sugar
Instructions
  1. Make and Roll Out the Dough:
  2. Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment (or if mixing by hand, in a medium bowl).
  3. Cut the butter into ½-inch cubes and add them to the flour.
  4. On low speed, mix the butter and flour until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes.
  5. If there are still lumps of butter larger than the size of peas, break them up with your fingers.
  6. Run a spatula along the bottom of the bowl to loosen anything stuck to the bowl. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above).
  7. In a small bowl, mix the egg yolk and milk and add them to the flour mixture.
  8. On low speed, mix until the dough just comes together, about 15 seconds; the dough will be somewhat soft. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed. The dough will still look crumbly and dry.
  9. Dump the dough onto a clean counter and work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable).
  10. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes (or up to four days) before rolling it out.
  11. Position a rack in the center of the oven and heat the oven to 350°F.
  12. Line a heavy-duty rimmed baking sheet with parchment.
  13. Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.
  14. On a floured surface, roll the dough into a round that’s about 13 to 14 inches in diameter. It’s all right if the edges are a little ragged. If you can’t get a roughly round shape, trim the dough so that it’s a rough circle and roll the trimmed scraps back into the dough.
  15. Transfer the dough round to the baking sheet and put it in the refrigerator while you prepare the filling.
  16. Fill and Bake the Galette:
  17. Put the blueberries in a large bowl. Toss the fruit with the ¼ cup granulated sugar.
  18. Taste the fruit; if it’s more tart than you like, add up to 2 Tbs. more sugar.
  19. Add the lemon zest, honey, flour and salt, and toss until everything is evenly mixed.
  20. Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart.
  21. Heap the fruit in the center of the dough round.
  22. Using your fingertips, fold the edges of the dough over some of the fruit to create a rim about 2 inches wide.
  23. Work your way all around, pleating the dough as you go.
  24. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the granulated sugar directly on the dough and fruit.
  25. Bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 55 minutes. (It’s all right if some of the juices escape from the tart and seep onto the pan.)
  26. Transfer to a rack and let cool.The tart may be baked up to six hours ahead of serving.
  27. When cool enough to handle, use a spatula to transfer the tart to a serving plate or cutting board. Slice it and serve it warm or at room temperature.

Even though we might think of this as a summer recipe, I can guarantee it will be a hit in any season of the year! If you’re looking for a different holiday dessert, you might want to consider this!

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