Blueberry Tart

Close up angled shot of the blueberry tart.

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5 from 1 vote

This blueberry tart is full of delicious, plump blueberries on a sweet cookie crust.

Course Dessert

Cuisine American

Prep Time 35

Cook Time 1

Total Time 1 35

Servings

Calories 341kcal

Author Olivia

Ingredients

Crust:

1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 tsp salt
1 stick unsalted butter cold, cut into pieces

Filling:

6 cups fresh blueberries rinsed and dried
1/4 cup water
2 Tbsp cornstarch
2 Tbsp water
2 tsps lemon zest finely grated
3 Tbsp lemon juice
2/3 cup granulated sugar
pinch salt
Strips of lemon zest for garnish

US Customary - Metric

Instructions

Crust:

Preheat oven to 375F.
In a food processor, all ingredients for crust (flour, butter, sugar, salt). Process until large crumbs form (dough should hold together when squeezed.
Transfer dough mixture into a 9" round tart pan with removable bottom.
With floured hands, press dough evenly into bottom and sides. (Or use a floured 1 cup measure as per instructions in the video here).
Place crust in freezer until firm, approx 15mins.
Prick bottom of crust all over with a fork.
Bake until golden, 20 to 25 minutes; cool completely.

Filling:

Reserve 1 cup of blueberries for the topping.
In a medium saucepan over high heat, bring 1/4 cup water and 1 1/2 cups blueberries to a boil. Reduce heat and simmer, stirring occasionally, for 3-4 minutes until berries begin to break down.
In a small measuring cup combine cornstarch and 2 Tbsp water to form a slurry.
Stir slurry into berries. Add lemon zest & juice, sugar, and salt and bring to a boil.
Reduce heat and simmer until mixture thickens (30-60 secs).
Remove from heat, stir in 3 1/2 cups blueberries
Immediately pour hot berry mixture into cooled tart shell and smooth with a spatula.
Top with reserved 1 cup blueberries, pressing down lightly to help them adhere.
Top with strips of lemon zest.
Refrigerate until cool, about 30 minutes and up to overnight.

Notes

Adapted from Martha Stewart.

Nutrition

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