Free-Form Blueberry Tart

by Blogburger on June 27, 2013

Jeremy Sewall adds a little candied ginger to the tart’s crust for a hint of spice; feel free to add more or omit it altogether. In a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt and pulse to mix. Add the butter and pulse until it is the size of small peas. Sprinkle on the ice water and pulse just until the pastry starts to come together. Turn the pastry out onto a lightly floured work surface and pat it into a disk. Wrap in plastic and refrigerate for 2 hours, or until firm….
Food & Wine: Recipe of the Day

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