Name: Blueberry Tart
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Ingredients: 1 1/4 cups all-purpose flour; 1/3 cup granulated sugar; 1/4 tsp salt; 1 stick unsalted butter (cold, cut into pieces); 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

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

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.

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.

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.

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!

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.

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

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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.

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.

Blueberry Tart

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