Blueberry Cookie Tart
Indulge in the perfect balance of buttery sweetness and fruity freshness with this Blueberry Cookie Tart, a showstopping dessert that combines a crisp cookie-like crust with a luscious homemade blueberry filling. This recipe brings together simple pantry staples like unsalted butter, vanilla extract, and all-purpose flour, paired with juicy fresh blueberries and a hint of zesty lemon juice for a vibrant flavor burst. The tart crust is incredibly easy to make–no rolling required–and bakes to a golden perfection, creating the ideal base for the rich, jammy blueberry topping. With just 20 minutes of prep and a baking time of under 30 minutes, this elegant dessert is as quick as it is impressive. Serve it chilled or at room temperature, and don’t forget a sprinkle of powdered sugar for a picture-perfect finish. Perfect for special gatherings or a weekend treat, this Blueberry Cookie Tart will delight your taste buds and elevate your dessert game!
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Recipe Information
Ingredients
- 115 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 0.25 teaspoon Salt
- 300 grams Fresh blueberries
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch
- 15 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Lightly grease a 9-inch tart pan or line it with parchment paper for easy removal.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Mix in the vanilla extract.
Gradually mix the all-purpose flour and salt into the butter mixture until the dough comes together. It should be soft but not sticky.
Press the dough evenly into the tart pan, ensuring it covers the bottom and slightly up the sides. Prick the base a few times with a fork to prevent it from puffing up during baking.
Bake the crust in the preheated oven for 10-12 minutes, or until it is lightly golden. Set aside to cool slightly.
While the crust cools, prepare the blueberry filling. In a medium saucepan, combine the blueberries, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens, about 5-7 minutes. Remove from heat and allow to cool slightly.
Pour the blueberry filling into the tart crust, spreading it evenly. Optional: If you have leftover crust dough, you can roll it out and cut it into shapes or strips to create a decorative topping.
Return the tart to the oven and bake for an additional 10-13 minutes, or until the edges are golden and the filling is bubbly.
Let the tart cool completely in the pan before removing and slicing. Dust with powdered sugar, if desired, just before serving.
Serve the tart chilled or at room temperature. Enjoy your homemade Blueberry Cookie Tart!
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 314.3 g | 114% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 146.8 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
