Blueberry Tart

5 from 1 reviews

Fresh blueberry tart recipe from Anna O’Steen of LovelyLadyCakes


  • Sweet Pastry Crust:
  • 1 1/4 cups all purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 tablespoons butter, diced
  • 23 tablespoons cold water
  • Filling:
  • 3 cups fresh blueberries, divided
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/3 cup sugar
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice


  1. Preheat oven to 375º F
  2. For the pastry, whisk together flour, sugar, and salt. Cut in butter cubes with your fingertips or a pastry cutter until coarse. Add water a tablespoon at a time until a dough forms. Press the dough into a 9″ tart shell (preferably with a removable bottom) evenly across the bottom and 3/4″ -1″ up the sides. Bake for 15 minutes until light golden brown. Allow to cool while you make the filling.
  3. In a pot, combine 1/4 cup water and 2 cups blueberries over medium-high heat. Cook about 5 minutes, until berries are soft and the mixture is bright purple.
  4. In a small bowl, dissolve cornstarch with 2 tablespoons water and stir into blueberries along with sugar, lemon zest, and juice. Combine well.
  5. Simmer 5-10 minutes until mixture thickens.
  6. Remove from heat and stir in remaining cup of fresh blueberries.
  7. Pour into cooled crust and refrigerate 4 hours or until set and cool.
  8. To serve, lift tart out of shell by pushing the removable bottom up. Serve tart from tart pan bottom. If you aren’t using a removable bottomed pan, just serve the tart from the pan.

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