Blueberry Tart
Indulge in the perfect blend of buttery, flaky crust and juicy, sweet-tart blueberries with this stunning Blueberry Tart recipe. Featuring a handmade dough effortlessly enriched with chilled butter and a touch of sugar, the crust bakes to golden perfection while providing the ideal base for the vibrant blueberry filling. The filling is a luscious medley of fresh blueberries, bright lemon zest, and a hint of vanilla, thickened to a jammy consistency with cornstarch. Topped with a creamy egg wash for a polished finish, this bake is both visually enchanting and bursting with flavor. Ready in just over an hour, this dessert is ideal for any occasion, whether served solo or accompanied by whipped cream or vanilla ice cream. With keywords like “homemade blueberry tart,” “buttery crust,” and “easy fruit dessert recipe,” this irresistible treat is guaranteed to become a favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, chilled and cubed
- 2 tablespoons Ice water
- 3 cups Fresh blueberries
- 0.5 cup Granulated sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 0.5 teaspoon Vanilla extract
- 1 unit Egg yolk
- 1 tablespoon Heavy cream
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, mix 1.5 cups of all-purpose flour, 0.25 cup of granulated sugar, and 0.25 teaspoon of salt.
Add 0.5 cup of chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Drizzle 2 tablespoons of ice water over the mixture and mix lightly until the dough begins to come together. If needed, add an additional tablespoon of water, a little at a time, until the dough forms.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, in a large bowl, combine 3 cups of fresh blueberries, 0.5 cup of granulated sugar, 2 tablespoons of cornstarch, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, and 0.5 teaspoon of vanilla extract. Gently stir until the blueberries are evenly coated. Set aside.
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges and trimming any excess.
Pour the blueberry mixture into the prepared tart crust, spreading it evenly.
In a small bowl, whisk together 1 egg yolk and 1 tablespoon of heavy cream. Brush this mixture over the exposed edges of the tart crust.
Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the tart from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
Serve the blueberry tart at room temperature or slightly warmed, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 24.5 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 71 mg | 2% | |
*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.
