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.
- 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.
- 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.