A delightful twist on the classic blueberry pie, this rustic tart is easy to prepare and bursting with flavor.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the flour, sugar, and a pinch of salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
Using cold butter helps create a flaky crust.
Gradually add the ice-cold water to the mixture, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Chilling the dough makes it easier to roll out.
In another bowl, mix the blueberries, sugar, cinnamon, salt, lemon juice, and cornstarch until the blueberries are well coated.
Coating the blueberries evenly ensures a consistent filling.
Roll out the dough on a floured surface into a large circle. Transfer it to a parchment-lined baking sheet.
Rolling the dough on parchment paper can make transferring easier.
Place the blueberry mixture in the center of the dough, leaving a border around the edges. Fold the edges over the filling, pleating as needed.
Folding the edges creates a rustic look and prevents the filling from spilling out.
Brush the crust with the beaten egg for a golden finish.
Brushing with egg wash gives the crust a shiny, golden appearance.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is bubbling.
Placing the tart on the middle rack ensures even baking.
Allow the tart to cool slightly before serving. Enjoy warm or at room temperature.
Letting the tart cool helps the filling set for easier slicing.
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