Blueberry Tart Recipe

This Blueberry Tart Recipe is a fresh and buttery dessert, which is made with fresh blueberries and lemon juice. It’s the perfect summer dessert, ready in about an hour, plus chilling time.

Blueberry Tart Ingredients

For the Crust

• 1 ¼ cups all-purpose flour (spooned and leveled), plus more for dusting
• ⅓ cup sugar
• ¼ teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

For the Filling

• 6 cups (six ½-pint containers) fresh blueberries, rinsed and dried
• 2 tablespoons cornstarch
• 2 teaspoons finely grated lemon zest
• 3 tablespoon fresh lemon juice
• ⅔ cup sugar
• Pinch of salt

How To Make Blueberry Tart

1. Make the crust: In a food processor, combine the flour, sugar, salt, and cold butter. Process until large, moist crumbs form and the dough holds together when squeezed.
2. Press and bake the crust: Transfer the dough to a 9-inch round tart pan with a removable bottom. With floured fingers, press the dough evenly into the bottom and up the sides of the pan. Freeze the crust until it is firm, about 15 minutes. Prick the bottom of the dough all over with a fork, then bake at 375°F for 20 to 25 minutes, until golden. Let it cool completely.
3. Cook the blueberry filling: Reserve 1 cup of the prettiest blueberries for the topping. In a medium saucepan, bring 1/4 cup of water and 1 1/2 cups of the remaining berries to a boil. Simmer for 3 to 4 minutes until the berries begin to break down. In a small bowl, mix the cornstarch with 2 tablespoons of water, then stir this slurry into the berries in the pan.
4. Finish the filling: Add the lemon zest and juice, sugar, and a pinch of salt to the saucepan. Bring to a boil, then reduce the heat and simmer, stirring, for 30 to 60 seconds, just until the mixture begins to thicken.
5. Assemble and chill the tart: Remove the pan from the heat and stir in the remaining 3 1/2 cups of fresh berries. Immediately pour the hot berry mixture into the cooled tart shell and smooth the top. Scatter the reserved 1 cup of berries on top, pressing down lightly. Refrigerate for at least 30 minutes, until cool and set.

Recipe Tips

• How to get a non-soggy crust? The most important step is to blind-bake the crust and let it cool completely before adding the filling. This creates a crisp, sealed barrier.
• Can I use frozen blueberries? Yes. For the best results, let the frozen blueberries thaw completely and then pat them very dry with paper towels to remove excess moisture before using them in the filling.
• Can I make the crust without a food processor? Absolutely. You can use a pastry blender or your fingertips to cut the cold butter into the flour mixture until it resembles coarse crumbs, then bring it together.
• How do I know when the filling is thick enough? The cornstarch will thicken the sauce very quickly. It’s ready when it has thickened enough to coat the back of a spoon. It will continue to set as it cools in the refrigerator.

What To Serve With Blueberry Tart

This beautiful tart is a perfect summer dessert and is delicious with:

• A dollop of fresh, unsweetened whipped cream
• A scoop of vanilla bean or lemon ice cream
• A spoonful of crème fraîche

How To Store Blueberry Tart

• Refrigerate: Due to the fresh fruit filling, the tart should be stored, covered, in the refrigerator. It will keep for up to 3 days.

Blueberry Tart Nutrition Facts

• Serving Size: 1 slice
• Calories: 320 kcal
• Fat: 14g
• Carbohydrates: 48g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

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