Blueberry Tarts

Blueberries are delicious and good for you.  Full of anti-oxidants and high in vitamins, blueberries are a quiet but real super food.  This wonderful recipe for a blueberry tart started out as a Martha Stewart dish and has been tweaked over the years.  The sweet cookie crust gives a nice counter balance to the tartness of the blueberries.  When you want to serve an impressive dessert you should turn to this recipe.

Recipe for baking a blueberry tart


Tart Crust:

  • 1 1/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 tsp salt
  • 1 stick unsalted butter cold, cut into pieces


  • 6 cups fresh blueberries rinsed and dried
  • 1/4 cup water
  • 2 Tbsp cornstarch
  • 2 Tbsp water
  • 2 tsps lemon zest finely grated
  • 3 Tbsp lemon juice
  • 2/3 cup granulated sugar
  • pinch salt
  • Strips of lemon zest for garnish


Tart Crust:

  • Preheat oven to 375F.
  • In a food processor, all ingredients for crust (flour, butter, sugar, salt). Process until large crumbs form (dough should hold together when squeezed.
  • Transfer dough mixture into a 9″ round tart pan with removable bottom.
  • With floured hands, press dough evenly into bottom and sides.
  • Place crust in freezer until firm, approx 15mins.
  • Prick bottom of crust all over with a fork.
  • Bake until golden, 20 to 25 minutes; cool completely.

Making a tart crust


    • Reserve 1 cup of blueberries for the topping.
    • In a medium saucepan over high heat, bring 1/4 cup water and 1 1/2 cups blueberries to a boil. Reduce heat and simmer, stirring occasionally, for 3-4 minutes until berries begin to break down.
    • In a small measuring cup combine cornstarch and 2 Tbsp water to form a slurry.
    • Stir slurry into berries. Add lemon zest & juice, sugar, and salt and bring to a boil.
    • Reduce heat and simmer until mixture thickens (30-60 secs).
    • Remove from heat, stir in 3 1/2 cups blueberries
    • Immediately pour hot berry mixture into cooled tart shell and smooth with a spatula.
    • Top with reserved 1 cup blueberries, pressing down lightly to help them adhere.
    • Top with strips of lemon zest.
    • Refrigerate until cool, about 30 minutes and up to overnight.

It’s important to let the tart set and cool.  While the smell is wonderful and your first reaction is going to be to dive in and eat, the results are far better if you let the tart cool completely.  This is the perfect vehicle for whipped cream or vanilla ice cream.