Blueberry Lemon Einkorn Tart is the perfect treat for a nice summer picnic. This recipe is foolproof, super easy, and won’t take much time at all to make. You will really enjoy this delicious einkorn tart inspired by Italian Carla Bartolucci.
Blueberry Lemon Einkorn Tart vs. a Blueberry Pie
Recently, my glass pie dish broke. I decided to go with stainless steel and chose this tart pan.
After learning from the beloved Carla Bartolucci’s ‘Einkorn’, in Italy, tarts or pies are called ‘Crostatas’ and are made with a buttery shortbread.
Pie crusts are made with cold butter, while tart or crostata crusts are made with softened butter. You can check out my pie crust recipe here. The difference between making a tart and a pie is that a tart has a shorter time frame and involves fewer steps.
My fresh fruit pie recipes, like this summer cherry pie, involve extra steps and ingredients for making the filling. Whereas a tart filling is made with jam, which is already prepared.
How to Make a Blueberry Lemon Einkorn Tart
First, gather your ingredients:
- Einkorn Flour
- baking powder
- salt
- 2 eggs
- Softened butter
- Sugar
- Lemon Zest
- Berry Preserves
Directions:
In a medium bowl, mix the flour with baking soda and salt. The traditional Italian way to make the crust is to create a pocket in the middle of the flour for 1 egg and egg yolk. While beating the eggs, try not to incorporate the flour.
With a fork or your fingers, work the softened butter into the eggs until smooth. Add the lemon zest and slowly mix in the sugar, all while incorporating the flour as much as possible.
When the butter, eggs, and sugar are well blended, smooth, and creamy, mix the flour into them. Squeeze the ingredients together; even though it may seem dry at first, it will start to form a ball of dough.
Wrap the ball of dough in a plastic wrap and chill for 30 min to 1 hr.
Preheat the oven to 350°F
When the dough is chilled, transfer a little more than half of it to a piece of parchment paper with flour. Dust the rolling pin and dough to roll it into a 10-in circle. If it is sticky, add more flour.
Place the 10-in disc onto the 9 1/2-in tart pan. Push the dough from the center to even it out and cover the edges. Spread the fruit preserves/jam on the dough. You can add frozen blueberries like I did, for more flavor. This is optional.
Place the remaining dough (less than half) onto the floured parchment paper. Dust with flour to prevent sticking. Roll the dough into a rectangle 1/4in thick. Use a sharp knife or pastry cutter to cut 3/4-in-wide strips of dough. Arrange a lattice on the tart in whichever design you’d like.
Bake for 35-45 min min until the filling is bubbly and the crust is golden. Let it cool completely before slicing. It is even better when served the next day.
Blueberry Lemon Einkorn Tart
Blueberry Lemon Einkorn Tart is the perfect treat for a nice summer picnic. This recipe is foolproof, super easy, and won't take much time at all to make. You will really enjoy this delicious einkorn tart inspired by Italian Carla Bartolucci.
Ingredients
- 2 cups Einkorn Flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs, one separated
- 8 tablespoons (113 g) butter, at room temp
- 1/4 cup (50 g) sugar
- Zest of one lemon
- 1 cup (280 g) Berry Jam
Instructions
- In a medium bowl, mix the flour with baking soda and salt. Create a pocket in the middle of the flour for 1 egg and egg yolk. While beating the eggs, try not to incorporate the flour.
- With a fork or your fingers, work the softened butter into the eggs until smooth. Add the lemon zest and slowly mix in the sugar, while incorporating as little flour as possible.
- When the butter, eggs, and sugar are well blended, smooth, and creamy, mix the flour into them. Squeeze the ingredients together; even though it may seem dry at first, it will start to form a ball of dough.
- Wrap the ball of dough in a plastic wrap and chill for 30 min to 1 hr.
- Preheat the oven to 350°F
- When the dough is chilled, transfer a little more than half of it to a piece of parchment paper with flour. Dust the rolling pin and dough to roll it into a 10-in circle. If it is sticky, add more flour.
- Place the 10-in disc onto the 9 1/2-in tart pan. Push the dough from the center to even it out and cover the edges. Spread the fruit preserves/jam on the dough.
- Place the remaining dough (less than half) onto the floured parchment paper. Dust with flour to prevent sticking. Roll the dough into a rectangle 1/4in thick. Use a sharp knife or pastry cutter to cut 3/4-in-wide strips of dough. Arrange a lattice on the tart in whichever design you'd like.
- Bake for 35-45 min min until the filling is bubbly and the crust is golden. Let it cool completely before slicing.
Notes
It is even better when served the next day.
