Rustic Blueberry Tart

This free-form fruit tart is super easy to make, and it tastes like heaven! The recipe here is adapted from one that I found in this month's "O Magazine"--I just added a few spices and changed up the fruit a bit. This one is made with blueberries, nectarines, and plums, but you could make it with whatever fruit you have on hand.

Rustic Blueberry Tart
Serves 6-8 people
Time to make: About 2 hours total, but only a half hour is active time

1 1/2 cups flour
10 TBSP cold butter, cut into bits
1/4 cup plus 3 TBSP sugar
Sprinkles of nutmeg and cinnamon
1 egg yolk
1 1/2 TBSP Greek yogurt
2 cups blueberries (about a pint)
1 nectarine
1 black plum
3 TBSP cornstarch

Preheat the oven to 375 degrees.

1) Put the flour, butter bits, 3 TBSP of sugar, and the spices into a big bowl. If you have a food processor, you can make the dough in a jiffy. I just used my hands to blend the butter bits into a coarse meal.

2) Blend together the egg yolk and the Greek yogurt (or heavy cream, which is what the original recipe called for) in a little bowl, and add it to the flour mixture until it forms a dough. You may need to add a tidge of cold water if the dough is too dry. Form it into a ball, cover, and chill in the fridge for about an hour. While the dough is chilling, you can either do a home workout video or drink a cold glass of sangria in the yard--your choice.

3) Sprinkle some flour onto a big piece of waxed paper and roll out the dough ball into a 12-inch circle. This dough is pretty forgiving, and since we're going for rustic, don't worry if it breaks or cracks around the edges--just smoosh it back together and it will be perfect. Move the rolled out dough, still on the waxed paper, onto a rimmed baking sheet.

4) Mix up the blueberries and other fruits in a big bowl with 1/4 cup sugar and the cornstarch until everything is well coated. Pile the fruit mixture into the center of the dough, leaving 1-2 inches of dough around the edge.

5) Fold over the edge of the dough so it forms a delicious, buttery wall to keep all the gooey fruit inside.Yum!

6) Bake at 375 degrees for 20 minutes, then turn the heat down to 350 degrees and bake for 20-30 minutes more, until the fruit is bubbly and the crust is golden brown. Serve warm or at room temperature.

Enjoy!