This classic French tart is rustic, simple and a perfect showcase for Canada's wild blueberries and local peaches. You can use half wild and half cultivated blueberries as an economic alternative.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2008
Ingredients
Pastry:
Method
Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Stir in buttermilk and up to 1/4 cup (50 mL) ice water, 1 tbsp (15 mL) at a time, to form ragged dough. Press into ball; divide in half and press into discs. Wrap in plastic wrap; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)Meanwhile, in large bowl, combine blueberries, peaches and lemon juice. Stir together sugar, tapioca starch, lemon rind, cinnamon, allspice and salt ; add to blueberry mixture and toss to coat.
On lightly floured surface, roll out each pastry disc into 9-inch (23 cm) circle. Place on parchment paper–lined baking sheet. Divide blueberry mixture between pastry circles, leaving 1-1/2-inch (4 cm) border. Fold pastry border over filling to form about 6-inch (15 cm) circle, letting pastry fall naturally into folds around edge and leaving centre uncovered.
Brush pastry with buttermilk; sprinkle with sugar. Bake in bottom third of 375°F (190°C) oven until filling is bubbling and thickened and crust is golden, about 35 minutes. Let cool on rack. (Make-ahead: Set aside for up to 24 hours; reheat in 350°F/180°C oven for 5 to 7 minutes.)
Nutritional facts Per each of 6 servings: about
- Sodium 205 mg
- Protein 4 g
- Calories 318.0
- Total fat 15 g
- Cholesterol 32 mg
- Saturated fat 8 g
- Total carbohydrate 43 g
%RDI
- Iron 10.0
- Folate 25.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 12.0
