Easy Blueberry Tart makes a delicious blueberry filling with a buttery crust for the perfect flavor combination. Use fresh or frozen berries for this one.
I love days spent in the kitchen, the windows open and the breeze coming in. Baking something beautiful like this Easy Blueberry Tart while wearing an apron. It all feels so nostalgic and wholesome at the same time. The feeling of the dough in your hands and the smell that wafts through the air when baking. There are charms to creating anything in the kitchen but no such charm can top that of the creation of beautiful baked goods.
Coming into the kitchen to see this lovely blueberry tart sitting on the counter. It feels like a special treat and tastes like one too. Although there is no need for a special occasion to bake, I have made this very recipe for special occasions. As it is a lovely tart and one that everyone seems to enjoy.
I find that baking tarts are a bit less daunting than an actual pie. The tart recipe requires half of that of a pie crust and is generally quicker to bake. They give you the same feeling and same flavors that one looks for when baking a pie from scratch.
But without getting too far away from this lovely Easy Blueberry Tart recipe, it is one that I am sure you will love.
Why I Love This Recipe
This Easy Blueberry Tart recipe is a beautiful dessert that can be made any time of year. Since you can make it with fresh or frozen blueberries. Although it seems to be a perfect dessert to set out on the summer table it is one I do love to make all year round. Blueberries keep well when frozen. I happen to always have a bag on hand in the freezer. This recipe is as easy as it is delicious and the buttery tart crust makes the perfect pairing to the blueberry mixture.
What You Will Need To Make It
5 cups of fresh or frozen blueberries
2 tbsp lemon juice
1/2 cup organic sugar
1 tsp cinnamon
2 tbsp flour
Tart Crust Recipe:
1 1/4 cups of all-purpose flour
8 tbsp cold butter
3-5 tbsp cold water
Preheat the oven to 375°F.
Assemble the tart crust. Add the flour and butter to the processor. Make sure to cube or break down the butter a bit with a knife before placing it in the processor. Pour in 3 tbsp of water and turn the processor on. Add more to the pour spout if needed.
Process until the mixture just comes together.
Place the dough on either a floured surface to roll out or a piece of parchment paper for easy lifting.
Roll the dough out into a large circle. Make sure it is larger than the tart pan before placing in.
Place the dough in a waiting tart dish and press and trim any excess from the sides. Set ready tart crust aside.
In a large bowl add the 5 cups of blueberries. If using frozen blueberries allow them to thaw slightly before using. Sprinkle the sugar, flour, cinnamon, and lemon over. Stir to coat the blueberries.
Pour the mixture into the waiting and ready tart crust. Bake for approximately 35-40 minutes.
Allow to cool a bit before serving.
Other Recipes You Might Like
- If using frozen blueberries, be sure to allow time for the blueberries to defrost before mixing them in. Using them frozen straight from the bag will result in a watery tart.
- If baking in a warm kitchen, it is a good idea to pop your tart crust into the fridge for a few minutes prior to baking.
- I use organic unbleached all-purpose flour for this recipe.
- If you don’t have a food processor, you can make the tart crust using a fork or a dough cutter.
FAQ for Easy Blueberry Tart
Can I use a store bought pie crust for this tart?
You totally can. You will roll it out just the same and trim the crust sides to fit your tart dish.
Can I use gluten free all purpose flour in place of the regular all purpose flour for the tart crust?
You can yes. The consistency should be about the same. King Arthur makes a good gluten free all purpose flour.
This Easy Blueberry Tart recipe is delicious all on its own. However, below are a few suggestions for serving this tart.
- Serve with a bit of homemade whipped cream on the side for guests who prefer a dollop on their tart. To make, place a cup of heavy whipping cream along with 2 tbsp of sugar into a mixer bowl. Using the whipping attachment whip the cream and sugar until soft peaks form. Place in a pretty bowl alongside the tart.
- Another great one for a warm summer day is vanilla or french vanilla ice cream which both pair so well with the tangy components of the blueberries in this recipe.
- I would also strongly recommend a good hot tea, or a coffee for this one.
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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 5 cups fresh or frozen blueberries
- 2 tbsp lemon juice
- 1/2 cup organic sugar
- 1 tsp cinnamon
- 2 tbsp flour
- Tart Crust Recipe:
- 1 1/4 cups all-purpose flour
- 8 tbsp cold butter
- 3-5 tbsp cold water
- Preheat oven to 375℉.
- Assemble the tart crust.
- Add the flour and butter to the processor.
- Make sure to cube or break down the butter a bit with a knife before placing it in the processor.
- Pour in 3 tbsp of water and turn the processor on. Add more to the pour spout if needed.
- Process until the mixture just comes together.
- Place the dough on either a floured surface to roll out or a piece of parchment paper for easy lifting. Roll the dough out into a large circle. Make sure it is larger than the tart pan before placing it in the pan.
- Place the dough in a waiting tart dish and press and trim any excess from the sides. Set ready tart crust aside.
- For The Filling.
- In a large bowl add the blueberries.
- Sprinkle the sugar, flour, cinnamon, and lemon over.
- Stir to coat the blueberries.
- Pour the mixture into the waiting-ready tart crust.
- Bake for approximately 35-40 minutes.
- Allow cooling a bit before serving.
* If using frozen berries, allow them to slightly defrost before using and drain off any excess moisture.
Amount Per Serving: Calories: 331Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 36mgSodium: 112mgCarbohydrates: 49gFiber: 4gSugar: 25gProtein: 3g
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