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Heavenly Blueberry Tart

Mmm—this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. —Lyin Schramm, Berwick, Maine
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    6 servings

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup cold butter
  • 1 tablespoon vinegar
  • FILLING:
  • 4 cups fresh blueberries, divided
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Directions

  • In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom.
  • For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet.
  • Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts
1 slice: 380 calories, 16g fat (10g saturated fat), 41mg cholesterol, 173mg sodium, 59g carbohydrate (36g sugars, 3g fiber), 3g protein.
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Reviews

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Average Rating:
  • Shary
    Jul 19, 2020

    The recipe turned out perfectly! I used a muffin tin to make individual tarts for a summer deck party and everyone raved about how delicious they were. Easy to take out of the muffin tin paper and they held together as a finger food treat! I added one teaspoon of fresh lemon juice to balance out the sugar and this worked perfectly. Enjoy!

  • Nadia
    Jul 1, 2020

    This filling recipe is terrible. Do not put in the nutmeg. It’s way too overpowering. I’m disappointed that I didn’t listen to my gut and replace the nutmeg with vanilla and add a little butter. Will try again with these revisions.

  • Michelle
    Jun 29, 2020

    I did 1/2 cup of sugar instead of 2/3 in the filling and it was still nice and sweet. Next time I make this I will take it out 10 minutes earlier. The curst was a little too done. It was otherwise very tasty!

  • Fran
    Jun 19, 2020

    Fabulous. Also can use coconut flour. I did

  • Doris
    Sep 2, 2019

    This was delicious! I was in a hurry so I just used Pillsbury pie crust and made more of a galette. Next time I will make the crust as directed and I'm sure it will be even better.

  • Hannah
    Jul 28, 2019

    Amazing pie but a bit too much crust for my liking, gets quite hard to cut, so will cut down on amount next time. Try it also without cinnamon and nutmeg during blueberry season - tastes so good just to taste the blueberries only

  • marykopec
    Jul 27, 2013

    Best blueberry Tart ever according to my husband...this is now his new birthday cake request!! Used blueberries freshly picked from our garden!

  • olgamold
    Jul 19, 2011

    Healthy and tasty! All liked it!

  • dotty3
    Jul 6, 2010

    Very easy to make. I made this for the 4th of July. Just delicious!! I reduced to cooking time about 10 minutes. I plan to make this again.

  • kayakbabe1
    Mar 21, 2010

    Perfect and easy dessert to make; love the blend of cooked and uncooked berries!