This Blueberry Tart is not only quick and easy to make but also incredibly delicious! The combination of sweet blueberry filling, almonds, and a flaky, buttery crust creates a balance of flavors and textures that is simply irresistible. Once you take the first bite of this sweet, tasty, and crispy tart, it’s hard to resist reaching for more.
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Whether served warm, allowing the flavors to blend together, or chilled for a refreshing treat, this delicious dessert is the perfect addition to any gathering or special occasion.
This blueberry tart recipe is incredibly simple and straightforward, making it the easiest blueberry tart you’ll ever come across. I can’t wait for you to try it!
BLUEBERRY TART RECIPE
Taste: Sweet, tasty, and crusty tart.
Seasonal: Make excellent use of fresh, seasonal blueberries.
Simplicity: Easy to make, look delicious with their vibrant color and elegant presentation.
Meal Type: Dessert, snack and suitable for various occasions.
INGREDIENTS NEEDED
To find the exact measurements and ingredients for the blueberry tart, please refer to the recipe card below. To make this delicious treat, you will need:
- Frozen Blueberries – For the best results, be sure to use high-quality berries and butter in this easy blueberry tart recipe.
- Unsalted butter – It needs to be unsalted since we don’t want to make our tart too salty.
- All purpose flour – Plain white flour.
- Sugar – Regular white sugar should be used.
- Cornstarch – Cornstarch thickens the blueberry juices, released during baking and prevent the tart from becoming soggy.
- Sliced almonds – Almonds provide a delightful crunch and a nutty flavor.
- Vanilla sugar – For flavor.
- Egg yolks – At room temperature.
- Salt
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TIPS FOR THIS DELICIOUS BLUEBERRY TART
- Read throughout the recipe before starting.
- Use cold butter to make the dough: Cold butter will distribute into the flour without softening and remain in solid form until it reaches the oven. This ensures that little bits of butter are still present in the dough once it is rolled out, resulting in a tender, crumbly texture.
- Do not overmix the dough: It is important to stop mixing the dough as soon as it comes together into a rough ball. Otherwise, overmixing can result in a tougher crust once it is baked.
- Chill the dough: The blueberry tart dough needs to be chilled for at least 20 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes.
- Use good blueberries: To ensure a truly delectable blueberry tart, it’s crucial to use good-quality blueberries. For this recipe, I highly recommend using frozen sweet blueberries, as they tend to hold their shape well during baking and provide a burst of sweetness in every bite.
BLUEBERRY TART VARIATIONS: You can switch up some flavors if you want. For an apple tart, replace the blueberries with 2 apples, 1 teaspoon of cinnamon, 1 tablespoon of honey, and 1 teaspoon of cornstarch. For a peach tart, replace the blueberries with peaches, 1 package of vanilla sugar, and 1 tablespoon of cornstarch.
WHAT TOPPINGS COULD I ADD TO BLUEBERRY TART?
- Whipped Cream: Dollop some freshly whipped cream on each slice of blueberry tart. The creamy and slightly sweet flavor of the whipped cream will complement the tartness of the blueberries.
- Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside a slice of warm blueberry tart.
- Lemon Zest: Sprinkle some freshly grated lemon zest over the top of the blueberry tart for a refreshing twist that enhances the overall taste.
- Dusting of Powdered Sugar: Lightly dust the top of the tart with powdered sugar using a fine-mesh sieve. This adds a touch of sweetness and a beautiful finishing touch.
- Fresh Mint Leaves: Garnish the tart with a few fresh mint leaves. Not only does it provide a pop of vibrant green color, but the minty aroma complements the sweetness of the blueberries.
Feel free to mix and match these toppings or try out your own creative ideas to enhance the flavor and presentation of your blueberry tart.
HOW TO MAKE BLUEBERRY TART
- FULL Recipe BELOW. Place flour, sugar, and salt in a large mixing bowl and mix to combine. Using pastry cutter, cut the butter into the flour mixture until you achieve a breadcrumb consistency. Add the egg yolks and mix well until the dough comes together.
- Transfer the dough to a lightly floured work surface and knead it briefly. Shape the dough into a disk and wrap it in plastic wrap. Allow it to rest in the fridge for 20-30 minutes.
- On a lightly floured work surface, roll out the dough into a round shape that is approximately 10 inches in diameter and about 1/4 inch thick. If the dough cracks too much around the edges, it means it is too chilled. In that case, leave it on the counter for 5-10 minutes until it becomes more pliable and you can roll it smoothly again.
- To transfer the dough easily, roll it over the rolling pin and then unroll it over the buttered 9-inch pie pan dish, making sure to leave the excess dough overhanging. Lightly press the dough into the bottom of the pan and gently up over the sides, without stretching the dough.
BLUEBERRY TART FILLING:
- In a large bowl, toss the blueberries with vanilla sugar and potato flour. Transfer the blueberry mixture into the prepared pie dish. Fold the pastry border up and over the blueberries. Sprinkle almond slivers over the blueberries.
- Bake for about 40 minutes, or until the pastry shell turns a light golden brown around the edges. Remove it from the oven and place it on a wire rack. Immediately drizzle the pie with sugar glaze.
HOW TO MAKE SUGAR GLAZE?
- In a small saucepan, mix together water and vanilla sugar. Bring the mixture to a boil. Once it reaches a boil, remove the saucepan from the heat. Immediately drizzle or lightly brush the mixture onto the baked almond and blueberry filling of the pie. Allow the tart to cool until it is warm, then cut it into wedges and serve either warm or at room temperature. Enjoy!
BLUEBERRY TART FAQ’s
Can I use a pre-made pie crust instead of making the crust from scratch?
Yes, you can absolutely use a pre-made pie crust instead of making the crust from scratch when baking a blueberry tart. Using a pre-made pie crust can be a convenient option, especially if you’re short on time or prefer to simplify the baking process. However, if you enjoy the process of making your own tart crust from scratch or prefer the taste and texture of homemade crusts, you can always choose to make it yourself instead.
How do I store leftovers of the blueberry tart?
Allow the tart to cool completely after baking. It’s important to let it cool to room temperature before storing to avoid condensation and maintain the texture. Place the blueberry tart in a airtight container and store in the refrigerator for up to 2-3 days. When ready to serve, remove the tart from the refrigerator and let it sit at room temperature for about 15-30 minutes to take the chill off before enjoying.
OTHER DESSERT RECIPES
- Easy Strawberry Cake
- Rhubarb Cake
- Chocolate Loaf Cake with Pears
- Lemon Poppy Seed Cake
- Orange Bundt Cake
- Pumpkin Walnut Cake
If you give this Blueberry Tart a try, let me know your thoughts and any questions in the comments section. 😊 I genuinely appreciate your feedback and am always here to answer any questions you may have. Also, be sure to pin the recipe by clicking the ‘PIN’ button for future reference.
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Cheers! -A
The nutritional and calories information shown is an estimated provided by an online nutrition calculator. Although The Tasty Chapter attempts to provide accurate nutritional information, these figures are only estimates.
This post was originally published on May 9th, 2022 and republished on June 9th, 2024.
BLUEBERRY TART
Equipment
- 9-inch pie pan
- Large mixing bowls
- Rolling Pin
- Pastry cutter
Ingredients
For the Pastry:
- 200 g unbleached all-purpose flour plus more for dusting
- 100 g unsalted butter cold
- 50 g sugar
- 3 egg yolks
- pinch of salt
For the Filling:
- 400 g blueberries frozen
- 1 package of vanilla sugar ( 9 grams )
- 1 tablespoon corn starch
- 1/4 cup almond slivers
For the Glaze:
- 2 tablespoons water
- 2 tablespoons vanilla sugar
Instructions
Pastry:
- Place flour, sugar and salt in a large mixing bowl. Mix to combine. Cut butter into cubes and add to the flour. Working quickly using a pastry cutter or fork, cut the butter into the flour mixture until you have a breadcrumb consistency.
- Add egg yolks, and using fork or your hands, mix in well until dough comes together.
- Transfer the dough to a lightly floured work surface and knead it briefly, just enough to ensure that the dough holds together without crumbling. Shape the dough into a disk and wrap it in plastic wrap. Allow it to rest in the fridge for 20-30 minutes.
- When you're ready to assemble the tart, preheat the oven to 365°F. Butter and flour a 9-inch pie pan.
- On a lightly floured work surface, roll out the dough into a round shape that is approximately 10 inches in diameter and about 1/4 inch thick. It should be slightly larger than your pie dish. If the dough cracks too much around the edges, it means it is too chilled. In that case, leave it on the counter for 5-10 minutes until it becomes more pliable and you can roll it smoothly again.
- To transfer the dough easily, roll it over the rolling pin and then unroll it over the buttered 9-inch pie dish, making sure to leave the excess dough overhanging. Lightly press the dough into the bottom of the pan and gently up over the sides, without stretching the dough. This will create a raised edge on top.
Blueberry Tart Filling:
- In a large bowl, toss the blueberries with vanilla sugar and potato flour. Transfer the blueberry mixture into the prepared pie dish, spreading it out evenly. Fold the pastry border up and over the blueberries. Sprinkle some sliced almonds over the blueberries.
- Bake for about 40 minutes, or until the pastry shell turns a light golden brown around the edges. Remove it from the oven and place it on a wire rack. Immediately drizzle the pie with sugar glaze.
Sugar Glaze:
- In a small saucepan, mix together 2 tablespoons of water and 2 tablespoons of vanilla sugar. Bring the mixture to a boil. Once it reaches a boil, remove the saucepan from the heat. Immediately drizzle or lightly brush the mixture onto the baked almond and blueberry filling of the tart.
- Allow the tart to cool until it is warm, then cut it into wedges and serve either warm or at room temperature. If desired, serve it with softly whipped cream or ice cream. Enjoy!