Blueberry Tart - a beautiful dessert that uses lots of blueberries and makes a great presentation!
If you want to bake a blueberry dessert that is all about fresh berries and pure blueberry flavor - this blueberry tart is the right recipe to use! Nothing in this recipe interferes with the flavor of blueberries, and the tart shell is perfectly crumbly, sweetened appropriately as to not overwhelm the berries. Whenever I bake tarts or tartlets, which I do rather frequently lately, I approach this process in 2 separate steps:
1) preparing and baking the tart shell
2) preparing the tart filling
In this blueberry tart recipe, I baked the tart shell first, then I prepared the tart filling and placed that filling into the baked tart shell. That helps keep the perfect texture of the tart shell and reduces the amount of time necessary to cook berries, which makes them that much more fresher!
Tart Crust Ingredients:
Make tart shell:
- Pre-bake the tart shell according to this Tart Crust recipe. After you baked the tart shell according to that recipe, cool the tart crust completely. I often pre-bake the tart shell the day before I make the tart filling.
Make blueberry filling:
- Mix corn starch with water in a small cup.
- In a small pan, combine ¼ cup of water with 1 cup of berries, bring to boil, then cook on medium-low for about 10 minutes or longer until blueberries start breaking down and water becomes dark with color from blueberries.
- Add corn starch mixture from step 1, lemon juice, lemon zest and sugar and continue cooking, mixing constantly, for 5-10 minutes on medium until blueberry mixture thickens and water is reduced.
- Add 2 ½ cups of fresh berries, mix well. Remove from heat and using spoon, pour blueberry mixture evenly into cooled tart shell. Scatter ½ cup (or a little more) of fresh blueberries on top.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Participating in the Bookmarked Recipes Event hosted by Jacqueline from Tinned Tomatoes.