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Home » Other Sweets » Blueberry Tart

Blueberry Tart

By Olivia, 24 Comments

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

Close up angled shot of the blueberry tart.

Blueberries are healthy, right? Therefore this tart is actually good for you, and you should eat it. All. Which is basically what we did. In one evening, 4 people managed to polish off the entire thing.

Overhead shot of the tart on a wooden table.

This Blueberry Tart did double duty last weekend for both Easter dinner and my mom’s birthday. My mom loves fruity desserts, so I thought this would be perfect.

Overhead shot of the tart with a slice cut out

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I got the recipe directly from Martha Stewart and stuck with it for the most part. I did have some Meyer lemons kicking around still, so I used the juice from those as well as regular lemons.

This is a really simple recipe, and I loved that there was a video on Martha’s site to show the process step by step. I’m more of a visual learner, so seeing something is better than reading about it.

Overhead shot with a slice on a plate

The only issue I had with this recipe was the crust. It didn’t quite come together like I expected. It looked nothing like the tart he takes out of the fridge at about 2:12 in the video. Granted, it didn’t look as bad as the one he put in there at the same time… that should have been a red flag. I had a hard time pressing the crust into the tart pan and getting it to stick together. It was super crumbly and it felt too dry. I did the best I could and stuck it in the freezer.

The other issue I had was when I started to poke the tart shell with a fork before baking. I’m not sure if the tines on my fork are too large or what, but the tart shell was basically crumbing when I did this, and I had to press it back together in parts. Again, nothing like in the video!

A piece of tart on a plate

Thankfully it turned out alright once I baked it. Whew. The filling was super easy to do. All in all, this is a really quick and easy recipe! I would definitely make it again, and maybe experiment with different berries or a mixture of berries.

Try it! You won’t be disappointed, I promise.

Close up angled shot of the blueberry tart.
Print Rate
5 from 1 vote

Blueberry Tart

This blueberry tart is full of delicious, plump blueberries on a sweet cookie crust.
Course Dessert
Cuisine Tart
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 8
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.

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Notes

Adapted from Martha Stewart.
Calories: 341kcalCarbohydrates: 58gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 76mgPotassium: 112mgFiber: 3gSugar: 36gVitamin A: 415IUVitamin C: 13.6mgCalcium: 13mgIron: 1.2mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

photo collage.

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April 12, 2015

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    Recipe Rating




  1. Jacquie says

    August 1, 2016 at 5:57 PM

    Hi Olivia! The blueberry tart (In my case…a blueberry pie was deelisshhh! I took it to a family bbq on my husband’s side of the family, Everyone loved it. So Sunday afternoon, we decided to have a few folks over for coffee and guess what? More blueberry tart (pie). So I made another pie using your tart recipe and then I decided to use the tart from Saturday (the big cookie) and made it too, The tart shell was was hard to cut,. Tasted excellence though, I went through 18 cups of blueberries in two days. Thankfully I have a blueberry farm close by.

    Thank you, thank you, thank you for all of your creations, everyone that I have tried has been absolutely delicious and scrumptious and mouth watering great!!!!!!

    Reply
    • Olivia says

      August 2, 2016 at 9:33 AM

      18 cups of blueberries!! Holy crap. That sounds delicious :D. Thanks so much Jacquie, I’m so glad you liked this! I hope you keep trying my recipes 🙂 <3

      Reply
  2. Jacquie Favrin says

    July 30, 2016 at 5:38 AM

    Hi Olivia! I just made the crust and like you mine was crumbly too. When I took it out of the oven it was basically one big flat cookie, not much of an edge to it at all. I was afraid that all my blueberries would roll out, so, plan B. I had taken out homemade pie dough from the freezer yesterday. So it will be a blueberry pie. I’m going to try to 1/2 the filling from this recipe and put on my crust “cookie”. At least the crust won’t be a waste. Yours looks absolutely beautiful. I find myself looking forward to receiving your recipes every week. Thanks😊

    Reply
    • Olivia says

      July 30, 2016 at 10:17 AM

      Thanks so much Jacquie!! Your comment made my weekend 😄💕😘

      Reply
  3. Antojo en tu cocina says

    March 8, 2016 at 12:08 AM

    I love your recipes more and more every day!! :O

    Reply
    • Olivia says

      March 8, 2016 at 8:39 AM

      Thank you! 🙂

      Reply
  4. [email protected] says

    May 28, 2015 at 7:11 PM

    Such a beautiful pie! Blueberries are my favorite fruit to bake with.

    Reply
    • Olivia says

      May 28, 2015 at 7:36 PM

      Thanks Christin! Blueberries are my fave too :).

      Reply
  5. Jenna says

    May 28, 2015 at 7:09 PM

    What a beautiful tart! Makes me want to go out and buy a tart pan because I don’t have one. 🙂

    Reply
    • Olivia says

      May 28, 2015 at 7:36 PM

      Thanks Jenna! I purchased a tart pan specifically for this! Hah. 🙂

      Reply
  6. Liz @ I Heart Vegetables says

    May 7, 2015 at 4:20 AM

    This looks like the perfect warm weather dessert! This would actually be perfect for Mother’s Day!

    Reply
    • Olivia says

      May 7, 2015 at 8:42 AM

      Thanks Liz! I agree, it is the perfect Mother’s Day treat!

      Reply
  7. Elizabeth says

    May 6, 2015 at 11:34 PM

    One of the many things I miss about my rural East Coast Canadian upbringing is picking gorgeous plump, wild blueberries off the hill. The flavour was incomparable! They would have gone really well in this beautiful tart – I can see why it was polished off so quickly!!

    Reply
    • Olivia says

      May 7, 2015 at 8:44 AM

      What a pretty picture that paints! I can imagine the flavour of those blueberries was to die for.

      Reply
  8. Jolena @TheRubyKitchen says

    April 14, 2015 at 6:20 PM

    This is a lovely tart. Beautiful blueberries are such a sweet treat. Pinned!

    Reply
    • Olivia says

      April 15, 2015 at 8:48 AM

      Thanks Jolena! 😀

      Reply
  9. cheyanne says

    April 13, 2015 at 1:07 PM

    5 stars
    Oh wow, this Blueberry Tart looks divine! I would have to agree, this must be healthy because of all the blueberries 🙂 lol. And, your tart shell looks absolutely perfect, so I’m not sure what in the world you are talking about there! Sheer perfection going on with this tart. Thanks for sharing! Cheers!

    Reply
    • Olivia says

      April 13, 2015 at 3:10 PM

      Haha, thanks so much Cheyanne!

      Reply
  10. Lynn | The Road to Honey says

    April 13, 2015 at 9:49 AM

    Despite all the little hiccups you had along the way your tart came out beautifully. I can see why the four of you made it disappear in one night.

    Reply
    • Olivia says

      April 13, 2015 at 11:54 AM

      Thanks Lynn! It was seriously so good I can’t stop thinking about it!

      Reply
  11. Christine from Cook the Story says

    April 13, 2015 at 6:08 AM

    That little touch of lemon zest adds so much flavor and a nice burst of color to your tart.

    Reply
    • Olivia says

      April 13, 2015 at 9:28 AM

      Thanks Christine!

      Reply
  12. June+Burns says

    April 13, 2015 at 3:19 AM

    What a pretty tart! It looks delicious, very sweet and fresh 🙂

    Reply
    • Olivia says

      April 13, 2015 at 9:27 AM

      Thanks June! It was delicious!

      Reply
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