Nut-Free Blueberry Tart
Indulge in the irresistible charm of a Nut-Free Blueberry Tart, a dessert that celebrates simplicity and flavor. This recipe features a buttery, homemade crust that crisps to golden perfection, offering the perfect base for a luscious blueberry filling infused with lemon zest and vanilla. Ideal for those with nut allergies, this tart is completely nut-free while still delivering a delightful balance of sweetness and tanginess. With just 30 minutes of prep time and classic pastry techniques like chilling and rolling dough, this recipe is approachable yet impressive. Finished with a sprinkle of coarse sugar for added texture, it’s an ideal dessert for family gatherings or special occasions. Serve warm or at room temperature, and watch this vibrant tart steal the spotlight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 50 grams granulated sugar
- 0.5 teaspoons salt
- 125 grams unsalted butter, cold and cubed
- 60 milliliters cold water
- 500 grams fresh blueberries
- 1 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 large egg, beaten
- 1 tablespoon coarse sugar for sprinkling
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing gently with a fork until the dough comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Meanwhile, rinse the blueberries under cold water and drain well.
In a medium-sized bowl, combine the blueberries, lemon juice, lemon zest, cornstarch, and vanilla extract. Gently stir to coat the blueberries evenly. Set aside.
On a lightly floured surface, roll out the chilled dough to fit your tart pan, about 10-12 inches in diameter. Carefully fit the dough into the tart pan, pressing it into the edges and trimming any excess.
Pour the blueberry mixture into the prepared crust, spreading it evenly.
Brush the edges of the tart crust with the beaten egg for a golden finish and sprinkle with coarse sugar.
Place the tart on a baking sheet and bake in the preheated oven for about 35-40 minutes, or until the crust is golden brown and the blueberry filling is bubbling.
Remove from the oven and let the tart cool in the pan on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 342.2 g | 124% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 114.8 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 128 mg | 10% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 780 mg | 17% | |
*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.
