Blueberry Tart

This Blueberry Tart recipe is all about fresh berries and pure blueberry flavor. The tart shell is perfectly crumbly, sweetened appropriately as to not overwhelm the berries.

Course Dessert

Cuisine American, French

Prep Time 30

Cook Time 40

Total Time 1 10

Servings people

Calories 284kcal

Ingredients

Tart Crust Ingredients:

1 ½ cups flour
¼ cup sugar
⅛ teaspoon salt
10 tablespoons butter cold unsalted
2 egg yolks
1 tablespoon heavy cream
¼ teaspoon vanilla extract

Blueberry Tart Filling

2 tablespoons corn starch
2 tablespoons water
4 cups blueberries (1 cup for boiling with water, 2 ½ cups for adding to cooked berries, ½ cup for scattering on top)
¼ cup water
2 tablespoons lemon juice freshly squeezed
1 tablespoon lemon zest finely grated
½ cup sugar

Instructions

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.

Notes

Blueberry Filling adapted from Martha Stewart.

Nutrition