I started watching The Chew when I was on maternity leave with my son. I had never watched it before because I was upset that All My Children had been cancelled and this show took its place. Haha! But since I was home with a newborn, I decide to give it a chance anyway. I’m so glad that I did! This show has become my absolute favorite daytime program!
So, of course I was beyond elated when I received an email from the show about an interest in my Roasted Tomatoes picture, which they featured on “You On The Chew.” Which then led to me getting the opportunity to actually go on the show to be a judge on a Showdown segment.
Because of The Chew I also made amazing connections to Aly Romero and my co-judges, Casey and Alyssa. I am beyond saddened that the show has been canceled and will be ending.
So, I decided to make Carla Hall’s Rustic Blueberry Tart to show my love and gratitude for a fantastic show. Carla Hall, Micheal Simon, and Clinton Kelly, you guys are the best and will be immensely missed!
I am forever grateful for the opportunity I had to go on such an amazing show!
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Carla Hall's Rustic Blueberry Tart
Ingredients
Pie Crust
- 1 tbsp sugar
- 1/2 tsp salt
- 1/3 cup ice water
- 2 sticks butter, cut into 1/2 inch dice
- 2 1/4 cup all purpose flour
Filling
- 1 1/2 pounds fresh blueberries
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 2 tbsp cornstarch
- 1 orange, zest and juice
- 1 egg, for egg wash
- turbinado sugar for garnish
Instructions
Pie Crust
- In a small bowl, dissolve the sugar and salt in the water. Refrigerate until very cold, about 30 minutes. During that time, refrigerate your butter, flour, mixer bowl, and paddle, too.Make sure your butter is cut into 1/2-inch dice. Bigger pieces will make your dough puffy. In the chilled bowl, combine the cold butter and flour. With your hands, toss the butter in the flour until each cube is lightly coated.With the chilled paddle, beat the flour-butter mixture on low speed to just break up the butter, about 30 seconds. Add the water mixture all at once and raise the speed to medium-low. Beat just until the dough comes together in big chunks, then immediately turn off the mixer.Divide the chunks of dough in half and very gently pat each group into a round 1-inch-thick disk. Wrap each tightly in plastic wrap and refrigerate until firm, about 1 hour, before rolling.
Filling
- Preheat oven to 400°F.Allow dough to come to room temperature while you prepare filling.In a large bowl, gently toss together Blueberries, Sugars, Salt, Vanilla, Cornstarch and Orange Juice and Zest.Roll out dough to 1/4 inch thickness. Place dough onto a cookie sheet with parchment underneath. Pour the Blueberry mixture into the center of the dough leaving a 2-inch border. Pleat the dough every 2-3 inches until you have created a rustic wall to hold the Blueberries.In a small bowl, whisk together one Egg and a splash of Water. Brush the exposed dough with the Egg wash. Sprinkle the dough with Turbinado Sugar. Bake for 40 minutes until bubbly and golden brown. Allow to cool for 10 minutes. Serve warm or at room temperature.
