Summer time is here, and I’m kicking it off with a beautiful blueberry tart! Grant’s favorite fruit tart of all is a blueberry tart that is bursting with sticky, sweet, fresh, jammy blueberry filling. An amazing, knock your sandals off kind of blueberry fruit tart will have a zing of lemon, and a flavorful crust that holds its texture against the moisture of fruit filling. Each bite should give you pause to close your eyes and say, “Wow”!
This blueberry tart is made with fresh blueberries, a buttery crust, lemon zest, and a subtle enhancement of vanilla and almond extracts.
And this crust! This crust wont get soggy and is the right combo of butter, sweet, and salty perfection. Is your mouth watering yet? Good, then let’s bake the best blueberry tart ever!
Blueberry Tart Crust
This succulent blueberry tart begins with a buttery crust that won’t get soggy from the fruit filling. It’s the perfect base for most tarts you make. Furthermore, this crust can look a bit imperfect in the tart shell since it will be filled with blueberry filling!
To make your crust, start by putting your flour, salt, and sugar into a bowl. Then, use your fingers, a fork, or a food processor to incorporate in cold and diced up butter until your dough looks like pebbles.
Then you will drizzle over your egg and water mixture and work the dough with your hands until it comes together.
Roll it out into a circle onto a lightly floured surface. If it cracks when you transfer it into the tart pan, that’s okay! You can piece it together and it will bake up perfectly. Then, a trick for perfect edges, run a rolling pin across that outer edge to get it even and discard the dough that hangs over.
Chill the tart crust for 45 minutes. Then bake at 425 degrees for 15 minutes until the edges begin to brown.
Blueberry Tart Filling
Like I emphatically mentioned, a blueberry tart should be all kinds of sticky and bursting with fresh fruit flavor and texture. This blueberry filling is what I use for my blueberry pies as well. The difference comes down to the tart crust I use. So the good news for you is that you can use this blueberry filling in tart or pie form! First, wash and drain your blueberries.Then, you will take a third of the blueberries and cook them with sugar and water in a saucepan until bursting, about 5 minutes. Meanwhile, put the rest of your blueberries into a large bowl. Add your cornstarch, cinnamon, extracts, lemon juice, and lemon zest. Toss to coat. Then add in your cooked blueberries and mix it all up berry good!!
Once your tart shell is ready, pour in your filling. Keep this on a baking sheet to catch any filling that bubbles over. This blueberry tart will thicken as it cooks, but then completely set as it cools.Bake the blueberry tart for 40-45 minutes. The first 25 – 30 minutes will be uneventful. But then this blueberry baby will puff and bubble and look all kinds of volcano eruption scary! So this is when you let it go another 10-12 minutes.
Chill & Set!
Once you pull it out of the oven, it will settle and shrivel down to the right height a blueberry tart filling should be.
And after it cools, about 3 hours, it will be completely set and perfect!
Told ya! Make sure to tag me in your Blueberry Tart Pics! And for more ritzy recipes featuring blueberries, check out my https://ritzymom.com/2017/12/22/cheesecake-bars/ & https://ritzymom.com/2018/01/15/blueberry-buttermilk-pancakes/.
To take this Bluberry Tart over the edge of amazing, top it with a dollop of Mint Julep Ice Cream!
Blueberry tart that is bursting with sticky, sweet, fresh, jammy blueberry filling. An amazing, knock your sandals off kind of fruit tart with a zing of lemon, and a flavorful crust that holds its texture against the moisture of fruit filling.
- 1 cup AP Flour
- 3 tablespoons sugar
- 1/4 teaspoon sea salt
- 6 tablespoons butter softened
- 1 tablespoon water
- 4 cups fresh blueberries rinsed and dried
- 1/4 cup AP flour (or cornstarch)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- 2 tablespoons water (or red wine like Shirah)
- 3/4 cup granulated sugar
- 1 tablespoon salted butter
- 1/4 teaspoon salt
Combine all dry ingredients for tart shell.
Then use a fork to cut in butter.
In a small bowl, whisk egg yolk with water.
Then incorporate into rest of the ingredients.
Make a disc, wrap in plastic wrap, and refrigerate 30 minutes.
Then roll out and put into your tart shell. Note, this is for an 11 inch tart. If the dough breaks, that's okay. Just patch it up if needed. Use a rolling pin to seal up the edges of your tart. Bake in 425 degree oven for 15 minutes.
In a saucepan, combine 1/3 of blueberries with with sugar. Cook until bursting, about 5 minutes on medium heat. Remove from heat and add butter.
In a large bowl, combine the rest of the blueberries. Toss with cinnamon, almond, vanilla, cornstarch, lemon zest and juice.
Then add cooked blueberry mixture and mix.
Reduce heat of oven to 350 degrees.
Pour filling into the cooked tart shell. Place on a baking sheet to catch any filling drippings and bake for approx. 50 minutes.
Let cool for at least 2 hours for filling to finish setting.
To kick this Blueberry Tart up a notch, swap out your water for a jammy wine that has blueberry notes!
Check out these items I recommend for my Blueberry Tart Recipe!
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