This is one of those serendipitous treats that happened to come together with very little effort. The stars just kind of alined, you might say. I had a pack of dough in the freezer from the last Sourdough Surprises challenge. I picked up a quart of blueberries at the Farmer's Market and someone was nice enough to bring home a pint of ice cream. Voila, dessert is served!
The ice cream is a great foil to the tangy sourdough crust. But the blueberries really shine here, just a bit of sugar, some lemon rind and a pinch of nutmeg and cinnamon. This is the best kind of summer dessert ever; fresh berries, easy preparation and delicious. Now that's really something to celebrate. Commence the fireworks!
star spangled blueberry tart
10 ounces pie dough
1 quart fresh blueberries
1/3 cup raw cane sugar (plus some for the top)
rind of 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon potato starch
1/4 teaspoon cinnamon
pinch of nutmeg
vanilla ice cream (optional)
Preheat oven to 350 degrees. On a lightly floured surface roll the dough out to a 10 inch circle. Fit dough into a 9 inch tart pan; trim excess dough and reserve for top. Prick the bottom of the dough with a fork in 5 or six spots. Refrigerate for 10 minutes then bake for 10 to 12 minutes.
In a large bowl combine blueberries, sugar, lemon rind, lemon juice, potato starch, cinnamon and nutmeg. Fill baked tart shell with blueberry mixture. Roll out the remaining dough and cut out stars using a star cookie cutter. Arrange stars on top of blueberries. Brush stars with egg wash and sprinkle with sugar.
Bake for 35 to 40 minutes or until dough is golden brown. Chill before cutting. Top each slice with a scoop of ice cream.