Blueberries shine in this simple, delicious tart. The dough comes together quickly and is rolled out on a piece of parchment paper to keep it from sticking to the counter. Pile blueberries mixed with a bit of sugar and lemon zest into the center of the dough and fold up the sides—no pie plate needed. Transfer the whole thing, parchment and all, to a baking sheet in the oven, and in about an hour you’ll have a juicy, bubbling blueberry tart.
Special equipment: You’ll need a pastry brush for this recipe.
For the filling and baking:
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...