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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


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


  • 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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Average Rating:
  • Signe
    Jan 26, 2021

    YUM! With some changes: Whole wheat flour Vegan butter in the crust Doubled the salt in the crust to 1/4 t Omitted the nutmeg in the filling Halved the cinnamon in the filling to 1/4 t Added 1/4 t vanilla in the filling Removed from the oven at 35 minutes I’ve now made it twice in one week and will probably make it again this weekend. My boyfriend loves it. It is so good!

  • 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.