I grew up in Southern California but my grandparents had an amazing farm in northern Indiana and they lived right down the road from a blueberry patch and I have such great memories of walking up the road with my grandmother with big huge buckets picking blueberries all day long and an Indiana July summer and then coming back and anxiously awaiting for whatever my grandmother was gonna create with those blueberries she was the best Baker she would make pies she would make all kinds of muffins pancakes they were always fantastic so this rustic blueberry tart is a little bit of an homage to my grandma Metzger who always seemed to make blueberries so much fun and so interesting but pie crusts and things can sometimes be a little intimidating so I wanted to show you how easy it can be to simply make a rustic blueberry tart and your food processor is going to do most of the work for you so this is a large KitchenAid food processor lots of room inside here for all of your ingredients which I like and I'm going to start out by adding my flour with a little bit of sugar and cinnamon to add a little sweetness and the cinnamon paired with the lemon and the blueberry is a really nice combination let me just put in a pinch of salt there too while I'm thinking about it so I'm just going to pulse this a couple of times just to get those ingredients mixed together a little bit and now I'm going to add my butter so whenever you add butter you want to make sure that you do it nice and chilled I'm going to put in some of my butter make sure your butter is really cold there are some people who even show their flour when it comes to different types of crusts but I'm going to add that all down in there and gently pulse it we're looking for it to start coming together when you notice that those chunks of butter start to incorporate into your flour mixture that's when you're going to want to start to add a little bit of water and that's what will finally pull the crust all together and you can see when it starts to come together when you can just crumble it together enough you don't want it to be a real stiff ball but you also don't want it to be too dry so I'm just gonna put this on low and add a little bit more water and now I have that perfect ball texture to start working with my dough so once you have your dough for your rustic tart kind of letting it rest and in a bowl then you need to roll it out so you always want to make sure you put a little bit of flour down on your surface so that it doesn't stick you can always rub a little bit on your rolling pin too if you'd like to and then because this is rustic it doesn't have to be perfect in its shape or its style so we're gonna try to make this a little bit more of a rectangular shape I don't want it to be too thin but try to be even with it because when it's baking in the oven you want to make sure that it all bakes at the same time and one part doesn't end up being soggy although I am gonna share a little secret on how to keep this from getting soggy so roll this out and too close to a rectangle shape like I said it doesn't have to be perfect and we're gonna take this and lift this up and unroll it onto our pan now this looks like it's a little bit oversized but we're gonna be folding these sides in so it's really not going to be much of a problem so we have our wonderful homemade crust ready to go and then what I'm going to do is I'm going to actually take some crushed almonds and use that as my first layer this is what's going to keep the blueberry tart from becoming soggy plus it gives some nice flavor almonds and blueberries go very well together so there's our crushed almonds now let's make our filling so this is kind of one of those half homemade half from scratch of kind of a recipe so part of what we're gonna be using our fresh blueberries which is fantastic and of course we made our dough from scratch but the other part of this that you're going to use that makes it so easy is a can of blueberry filling however what you want to do is open up that can of blueberry filling and then put it through a strainer and strain out about half of the sort of gelatinous mixture that's in there that's really only a combination of cornstarch and other ingredients that you would be using if you were to do that yourself but it's a time saver so drain away about half of that and then add your blueberries into your fresh blueberries now to keep that fresh flavor we're going to add a couple squeezes of fresh lemon juice lemons and blueberries are great friends so they go together really really well something about the tartness the tang and then the sweetness of the berries so there's some fresh lemon juice gonna mix this all around so you have your fresh berries the fresh lemon juice love the different sizes that are going on here and then you're going to take that mixture and add it over your crushed almonds in your rustic tart try to remember that you're going to be folding the crust over this so give yourself room to do that okay now that we have that in place you're going to take your dough and you're just gonna wrap it over but this is gonna stay open and I think the more imperfect it looks and we're charming it is in there wrap it over okay now you want to put a little bit of an egg wash on the edge of your crust give it a nice beautiful color and a nice finish from there you're gonna add some of your almonds these are your thinly sliced almonds oops got a little overzealous there with my almonds and finally a little bit of the turbinado sugar just to finish it off from there we'll put this in the oven at 350 degrees and you're going to want to bake this for about 25 to 30 minutes make sure you're keeping an eye on that crust you don't want it to get too Brown and you want to make sure that the blueberry mixture on the inside is nice and bubbly for more recipes go to QVC comm and search why HJ