Hey Lykkers! Craving a dessert that’s both elegant and easy to make? A Tart Blueberry Gulung is a delightful choice, combining the sweet tang of blueberries with a light, airy pastry.

Here’s a step-by-step guide to creating this show-stopping treat.

<h3> Ingredients:</h3>

<b> For the Pastry:</b>

• 1 cup all-purpose flour

• ¼ cup granulated sugar

• ¼ teaspoon salt

• ½ cup unsalted butter, cold and cubed

• 1 large egg yolk

• 1-2 tablespoons cold water

<b> For the Blueberry Filling:</b>

• 1 ½ cups fresh blueberries (or frozen, thawed)

• ¼ cup granulated sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• ¼ teaspoon vanilla extract

• ¼ teaspoon ground cinnamon (optional)

<b> For the Glaze:</b>

• 2 tablespoons powdered sugar

• 1 tablespoon milk

• ½ teaspoon vanilla extract

<h3> Instructions:</h3>

<b> Prepare the Pastry:</b>

In a food processor, mix flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and pulse again. Gradually add cold water, one tablespoon at a time, until the dough begins to come together.

Turn the dough out onto a floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

<b> Preheat the Oven:</b>

Preheat your oven to 375°F (190°C).

<b> Roll Out the Dough:</b>

On a floured surface, roll out the dough into a ¼-inch thick rectangle, approximately 12x8 inches. Transfer the dough to a parchment-lined baking sheet.

<b> Prepare the Blueberry Filling:</b>

In a medium saucepan, combine blueberries, sugar, lemon juice, cornstarch, vanilla extract, and cinnamon. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles (about 5 minutes). Let it cool slightly.

<b> Assemble the Tart:</b>

Spread the blueberry filling evenly over the rolled-out dough, leaving a 1-inch border around the edges.

Carefully roll up the dough from one long side, using the parchment paper to help lift and roll it into a log shape.

<b> Bake the Rolled Tart:</b>

Place the rolled tart seam-side down on the baking sheet. Bake for 25-30 minutes, or until golden brown. Let it cool completely on a wire rack.

<b> Glaze the Tart:</b>

In a small bowl, mix powdered sugar, milk, and vanilla extract to make the glaze. Drizzle it over the cooled tart.

<b> Slice and Serve:</b>

Slice the Tart Blueberry Gulung into generous pieces and enjoy!

<b> Storing Your Tart Blueberry Gulung: </b> To keep your Tart Blueberry Gulung fresh, cover it loosely with plastic wrap or aluminum foil and store it at room temperature for up to 2 days. For longer storage, you can freeze the tart. Wrap it tightly in plastic wrap and aluminum foil, then freeze. Thaw at room temperature before serving.

This Tart Blueberry Gulung is not only a treat for the taste buds but also a visual delight. Enjoy making and sharing this delectable dessert!