Summer has officially arrived to Washington D.C.! Finally! It’s been a wonderful day of summer and warmth, just how I like it!
Although it’s been weeks since the Royal Wedding, I had made this tart for some friends that came over that night. While we were watching this exciting event, we had a lot of little finger foods, a number of desserts, and some British drinks.
This tart was very springy-summery. It makes a great dessert, or wonderful for a quick breakfast for the rest of the week (when you’re running out the door). Making it with fresh blueberries would be wonderful, and the lemon zest keeps it refreshing.
Adapted from: Sparkling Ink
3 cups of flour
1 tsp baking powder
1 cup sugar
1/4 tsp salt
juice of 1 lemon
zest of 1 lemon
1 stick of butter, cold & cut into small pieces
3 cups of blueberries, frozen (or fresh)
1/2 cup sugar
4 tbsp corn starch
In a mixing bowl, combine the flour, baking powder, sugar and salt. Grate the lemon, and add the zest into the mixture. Add in cold butter. Mix until combined, and the mixture is crumbly. Then add the egg, and mix some more.
Mix the blueberries, sugar and lemon juice. Add in the corn starch and toss well.
Line the baking dish (9 x 13 inches) with parchment paper. Take half of the dough and press it into the baking dish. Then, sprinkle the blueberry mixture on top. Lastly, crumble the rest of the dough over the blueberries.
Bake at 375°F for 50 minutes, or until the top is golden brown. Cool completely and cut into bars. This was still delicious 5 days later, so it can sit out for a while!