Tuesday, June 9, 2015: Freeform Blueberry Tart and Blueberry Barbecue Sauce by Chef Maggie Norris

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Freeform Blueberry Tart

Adapted from Jeremy Sewell

Yields: 8 servings

Pastry 1 1/2 cups all-purpose flour, plus more for sprinkling

1/4 teaspoon salt

1 1/2 sticks cold unsalted butter, cut into small pieces

1/4 cup plus 1 tablespoon ice water

Filling 1/4 cup sugar, plus more for sprinkling

2 teaspoons finely grated lemon zest

1/4 cup all-purpose flour

4 cups blueberries

2 tablespoons fresh lemon juice

In a food processor, combine the 1 1/2 cups of flour and salt. Pulse to mix. Add the butter and pulse until it looks like coarse meal. Sprinkle on the ice water and pulse just until the pastry starts to form a ball. 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.

Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Roll the pastry onto a rolling pin. Transfer it to the prepared baking sheet. Unroll the pastry and refrigerate for 15 minutes.

Preheat the oven to 375°. In a large bowl, mix the 1/4 cup of sugar with the lemon zest and flour. Fold in the blueberries and lemon juice and let stand for 15 minutes.

Spoon the blueberries in the center of the pastry, leaving a 1 1/2-inch border all around. Fold the pastry border up and over the blueberries, pleating it as necessary. Bake for about 55 minutes, until the pastry is golden brown and the filling starts to bubble.

Transfer the baking sheet to a rack and let the tart cool to warm. Cut into wedges and serve warm or at room temperature.

Blueberry Barbecue Sauce

Adapted from Robert McGrath

Yields: 1 ½ cups

2 teaspoons vegetable oil

1/4 cup minced onion

1 tablespoon minced fresh jalapeño chile, seeded

1/4 cup ketchup

1/4 cup rice wine vinegar

3 tablespoons light brown sugar

3 tablespoons Dijon mustard

2 cups fresh or frozen blueberries

Salt and freshly ground pepper

Heat the oil in a nonreactive saucepan. Add the onion and jalapeño and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the ketchup, vinegar, sugar and mustard and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes.

Puree the sauce in a blender or food processor until smooth. Pass through a strainer and season with salt and pepper. Serve at room temperature.