August 2, 2013

wild blueberry turnover tarts

You guys, I made something awesome.

I'm not much of a baker; being precise in the realm of food isn't really my thing. This is really exciting.

We had a huge amount of tiny wild blueberries in the fridge so I thought really hard about what I wanted to do with them and came up with "blueberries stuffed into some kind of pastry."

The dough and general idea I modified from Smitten Kitchen, and for the blueberry filling I glanced at this recipe on's Local Food web channel thing, to see if I should combine the blueberries with anything or just shove 'em in there as is. These turned out more full/puffy than a pop tart type of thing, but probably less so than a turnover. I don't really know what is technically what.

Also our oven is currently not hooked up, so I used the toaster oven. Thank god for that thing.

To make the dough:
  1. Combine in a large bowl 2 cups of flour, 1 tablespoon of sugar, and 1 teaspoon of salt.
  2. Chop up 2 cold sticks of butter into pat-sized pieces. Throw the butter into your flour mixture and use your hands (or a food processor, I guess) to mix it all up. I used sort of a mixing/kneading movement. You know you're done when your mixture still has pea-sized pieces of butter but holds together pretty well when you squeeze it.
  3. Whisk together 1 large egg and 2 tablespoons of milk.
  4. Pour the egg mixture into your large bowl that's currently holding your flour/sugar/salt/butter mixture. Mix everything together. I again used my hands for this.
  5. Divide the dough into 2 chucks and plop down onto some parchment paper. Shape them roughly into bricks.
  6. Let your dough chill out in the fridge while you make the filling. It can hang out in there for up to 2 days.
  7. If you're me, put 1 of your dough bricks into the freezer to use in some other experiment.
To make the filling:
  1. Pour some blueberries into a bowl. Maybe 2 cups? I eyeballed it.
  2. Pour in a little flour, brown sugar, and cinnamon
  3. Again, use your hands to mix that all up, sort of squishing the blueberries gently so you have mostly whole berries, but also some juicy goodness.
To assemble:
  1. Take your dough brick out of the fridge and roll it out on parchment paper until it is approximately 1/8" thick, or about the size of a standard baking sheet. You might need a little flour to help it roll.
  2. Cut your dough into smaller rectangles. You're basically going to make dough sandwiches so make sure each small rectangle is about the same size.
  3. Whisk up 1 egg - this is going to hold your dough sandwich together. 
  4. Brush your whisked egg onto one whole side of half of the rectangles. These are the top pieces of your sandwiches.
  5. On your remaining rectangles, brush a little egg around the edges. These are the bottom pieces of your sandwiches.
  6. Spoon your filling onto the bottom pieces, making sure to leave room around the perimeter for the top and bottom pieces to stick together.
  7. Place your top pieces on top! 
  8. Use your fingers first to squish the edges together, then use a fork around the perimeter to squish further and make a pretty design.
To bake:
  1. Preheat your oven to 350° F. While this is happening, place your dough sandwiches in the fridge for 30 minutes to chill.
  2. Just before baking, poke the tops with a fork a few times so the steam is released.
  3. Bake for 20-25 minutes, or until golden brown. Don't forget to use parchment paper or to lightly grease your baking sheet.

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