blueberry tart recipe
The Best blueberry tart recipe
Classic Blueberry Tart
A refreshing tart with a buttery crust and a jammy blueberry filling, perfect for summer gatherings. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 6-8 tbsp ice water
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 cup unsweetened applesauce
- 1/2 cup fresh blueberries
- 1 tbsp lemon juice
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine flour and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing just until the dough comes together. -
2
Turn dough onto a lightly floured surface and gently press into the bottom and 1-inch up the sides of a 9-inch tart pan. Chill dough for 15 minutes. -
3
Preheat oven again to 375°F. In a medium bowl, whisk together sugar, flour, cornstarch, and applesauce until smooth. Stir in blueberries, lemon juice, and vanilla. Pour filling evenly over the chilled crust. -
4
Bake for 30–35 minutes, or until the crust is golden and the filling is bubbling. Let cool in the pan for 10 minutes, then transfer to a wire rack.
🔧Equipment
- Mixing bowls
- Rolling pin
- 9-inch tart pan
- Pastry brush
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Blueberry Tart Works
❓ Frequently Asked Questions About Blueberry Tart
1. What is the best way to prepare fresh blueberries for this tart?
Use a fine-mesh sieve to gently rinse blueberries under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels before folding them into the pastry. Fresh blueberries will add vibrant color and a slightly tart flavor, but frozen blueberries can also work—just thaw them fully and drain any excess liquid before using.
2. Can I substitute store-bought pie crust for this recipe?
Yes, you can use a pre-made pie crust, but keep in mind that homemade crusts often have a richer flavor and a more tender texture. If using a store-bought crust, press it into the tart pan firmly and chill it in the refrigerator for at least 30 minutes before baking to prevent it from puffing up.
3. How do I know when the tart is done baking?
The tart is ready when the crust is golden brown and the filling has set slightly, though it won’t be fully firm like a pie. Insert a knife or toothpick into the center—it should come out clean if the filling is fully cooked. If the edges look slightly underbaked, bake it for another 2–3 minutes.
4. What if my blueberries aren’t perfectly uniform in size?
Don’t worry about size inconsistency! Blueberries vary in shape and size, and they’ll still add texture and depth to the filling. If you prefer a smoother filling, you could lightly mash some of the berries with a fork, but leave others whole for a more rustic look.
