From the Bookshelf to the Kitchen: Blueberry Tarts

A while back, I saw that a fellow blogger (Katie over at The Polished Page-Turner) made a blueberry tart for her post on the Queen of Shadows blog tour. Since I've been searching for another From the Bookshelf to the Kitchen post idea for a while, I decided that fit the bill - with a few adjustments.

Katie's recipe idea was inspired by this quote from the book:

"'If you want, I have a book or two that I think you'd like. Or'-she gestured to the kitchen to her right-'you might be able to find something delicious on the kitchen table-blueberry tart, I think.'" (quote from page 79 of Queen of Shadows by Sarah J. Maas)

Goodreads  Read Between the Lynes  Barnes & Noble

My main adjustment was making mini tarts-specifically galettes-instead of one large tart. I got this recipe from The Pioneer Woman, of all places.

Mini Blueberry Galettes

1 package storebought pie crust (2 crusts)

2 c. blueberries

1/4 c. sugar, extra for sprinkling

2 T. cornstarch

1 t. lemon zest

juice from half a lemon

1 t. vanilla extract

pinch of salt

1 egg

1 T. water

Preheat oven to 425 degrees. Take your pie crusts out and follow the package directions for thawing. Stir together the blueberries, sugar, cornstarch, zest, juice, vanilla, and salt. Set aside.

Unroll the two crusts. Using a 4-inch round pastry cutter (or you can trace a knife around a 4-inch bowl), cut four rounds of pastry from each crust. Re-roll the scraps and cut as many more as you can. Place them on 2 baking sheets lined with a baking mat or parchment paper. Evenly distribute the blueberry mixture between the discs (approximately 1/8 cup or less per pastry). 

Gently fold over the edges of each crust, folding the dough in on itself to create a small rim of crust.

Make an egg wash by beating together the egg and water. Brush edges of each galette with the egg wash and then sprinkle with sugar. Bake for 15 minutes or until golden and bubbly. Remove from oven and allow them to cool on the pan for 5 minutes. Then remove to a platter and allow them to cool the rest of the way. Serve warm or at room temperature with a dollop of whipped cream. Should make about 10 galettes.

Have a book/recipe suggestion for From the Bookshelf to the Kitchen? Leave it in the comments below.