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blueberry tart

Blueberry Tart

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. 


Tart Shell

  • 1 cup AP Flour
  • 3 tablespoons sugar
  • 1/4 teaspoon sea salt
  • 6 tablespoons butter softened
  • 1 tablespoon water
  • 1 egg yolk

Blueberry Filling

  • 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


Tart Shell

  1. 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.

Blueberry Filling

  1. 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.

Recipe Notes

To kick this Blueberry Tart up a notch, swap out your water for a jammy wine that has blueberry notes!