Blueberry Tart Recipe
vanilla ice cream, fresh berries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with BLUEBERRY TART
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tart Crust
Blueberry Filling
Serving
Method
Tart Crust Preparation
Make the Crust
In a mixing bowl, combine flour, sugar, and salt. Add cold, cubed butter, and mix until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Pre-bake the Crust
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork and line with parchment paper, filling with pie weights. Bake for 15 minutes, remove weights, and bake for an additional 10 minutes or until golden. Let cool.
Filling Preparation
Prepare the Filling
In a medium saucepan, combine fresh blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring gently, until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and let cool slightly.
Assembly and Serving
Assemble the Tart
Pour the blueberry filling into the cooled tart crust, spreading evenly. Allow to cool completely at room temperature or refrigerate for at least 1 hour.
Serve
Slice the tart and serve with a scoop of vanilla ice cream on the side.