Blueberry Tart is a beautiful summer dessert with a buttery crisp crust, and a luscious filling bursting with juicy flavor.
This classic Pastry Recipe is the perfect way to showcase in-season fruit. For more classic blueberry dessert recipes try Blueberry Pie and Blueberry Lemon Cheesecake
Sabrina’s Blueberry Tart Recipe
If you love blueberry pie, this simple but tasty Blueberry Tart is the perfect recipe to add to your baking repertoire. Tarts are similar to pies, but with an open top so you can see the delicious filling. This recipe is surprisingly easy for beginner bakers to master. While delicious enough to slice and serve on its own, you can also add a dollop of Whipped Cream, serve a scoop of Vanilla Ice Cream, or top with a spoonful of Lemon Curd. Make sure to check out my tip for making the best dough below the recipe card.
Recipe Card
Ingredients
Pâte Sucrée (Pastry Crust):
- 1/2 cup unsalted butter , very softened
- 1/4 cup powdered sugar
- 1 large egg , separated
- 1 cup flour
- 1/4 teaspoon salt
Blueberry Filling:
- 4 cups fresh blueberries
- 1/2 cup sugar
- 4 tablespoons flour , divided
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter frozen and diced
- 2 tablespoons coarse sanding sugar
Instructions
Pâte Sucrée (Pastry Crust):
- To your stand mixer add the softened butter and the powdered sugar and cream on medium speed until light and fluffy, about 2-3 minutes.
- Add in the egg yolk, keep the white for brushing.
- On the lowest speed setting add in the flour and salt until just combined.
- Remove the dough, place into a piece of plastic wrap, wrap tightly in a disk shape.
- Refrigerate the dough for 1 hour.
- Preheat oven to 375 degrees and spray a 9″ tart pan with baking spray.
- Press the dough gently into your tart pan.
- Poke holes across the tart dough with a fork.
- Add a piece of parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes until barely browned at all, remove the parchment and pie weights.
- Brush the crust with the remaining egg white, then bake and additional 5-7 minutes until lightly golden brown.
Blueberry Filling:
- Mash half the blueberries with a fork, with the 2 tablespoons of flour, lemon juice, lemon zest and cinnamon.
- Add the mashed blueberries to the crust, then top with the whole blueberries
- In a food processor pulse together the sugar, the remaining 2 tablespoons flour, salt and butter until it makes crumbs.
- Top the blueberries with the butter crumble mixture.
- Sprinkle the sanding sugar over the pan.
- Bake for 40-45 minutes until golden brown.
- Let cool before slicing.
Nutrition
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Chef’s Note
For a perfectly tender, buttery pastry crust, I let the dough chill in the fridge, so that the butter hardens before you bake the recipe. This is a very important step. The cold butter melts during the baking time, creating the perfect texture.
Table of contents
Can this be made ahead of time?
You can make your Blueberry Tart a few days before you plan to serve it. Let it cool, then cover in plastic wrap to keep in the fridge until you’re ready to slice and serve.
How to Store
- Serve: Before serving, place tart on your countertop for 20-30 minutes so that it can come back to room temperature. You could also put it on a baking sheet and place it in a 250° oven for a few minutes to lightly warm the tart before serving.
- Store: To keep fresh, cover in plastic wrap or transfer slices to an airtight container. The dessert can stay good in the fridge for 3-4 days.
- Freeze: Wrap it carefully in plastic wrap, and then put it in a freezer bag to store in the freezer. Kept frozen it will stay fresh for up to 3 months.
Frequent Questions
No. Classic pie crusts have a light, flakey texture, while tarts are made with Pâte Sucreé, an enriched, sweetened pastry dough. Both are buttery, but the pastry dough is more tender and sweet than pie crust.
You can use fresh or frozen blueberries in this recipe. If you use frozen blueberries, let them thaw and drain any excess liquid before baking.
You can tell your pastry is done baking when the pie crust appears golden brown and the fresh berries have burst open. Make sure the filling is mostly set, but lightly shake the tart pan. It should jiggle slightly but not appear like liquid.
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