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Blueberry Tart


Fresh, flavorful blueberries are the star of this delectable tart. Add thin strips of lemon zest for a colorful garnish.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, July/August 2005


For the Crust

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

For the Filling

  • 6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
  • 2 tablespoons cornstarch
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoon fresh lemon juice
  • 2/3 cup sugar
  • Pinch of salt


  1. Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).

  2. Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.

  3. Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.

  4. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.

  5. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Cook's Notes

For perfect edges, fit the dough into the pan with your fingers. Holding a floured dry-measure cup with one hand, press dough firmly against the side of the pan, pushing down top of crust with thumb of other hand to level flush with the rim.

Reviews Add a comment

  • adyskitchen
    9 JAN, 2016
    I love the filling but the crust not so did not come out as it did in the video it was tough and a little hard to chew.
  • adyskitchen
    16 JUL, 2015
    Based on the comments I've been reading sounds like a really great tart. I'd love to make it but I'm a little reluctant as I do not know how the slices hold once you cut into it. any comments on how it looks when served?
    23 JUN, 2015
    This was tasty but crust stuck to ceramic pan any suggestions?
    23 JUN, 2015
    This was tasty but crust stuck to ceramic pan any suggestions?
  • bkashe
    7 APR, 2015
    I made this tart for Easter and it was great! I added about 1/2 to 3/4 cup of orange juice as I didn't have quite enough berries but I actually really like the added layer of flavor. My only comment would be that it needed more corn starch (mine was a little runny... maybe because of the added liquid) and could do with a little less sugar... 1/2 cup in the tart would probably be plenty. Overall delicious and not too hard at all!
  • Amy Jo
    17 JUL, 2012
    My mom made the perfect blueberry pie when I was a kid. She's since lost the recipe, and I've been chasing the flavor for a few years now. This is it! It's the perfect combination of blueberry with zingy lemon. It couldn't be any better. Truly--I wouldn't change a thing.
  • MS20484782
    3 JUL, 2012
    This has become my go-to summer dessert, especially when Jersey blueberries are in season. Its totally foolproof to make the filling, and when I'm preparing this on the fly I'll use a store-bought shortbread pie crust (Keebler makes a great one). Super easy and never fails to impress!
  • JodyRTR
    2 DEC, 2011
    I have made this tart many, many times. It is a joy to make and I receive many compliments about how fresh and delicious it is. The lemon and lemon peel adds to the refreshing taste and is perfectly balanced with the blueberries and shortbread crust. It is a no-fail hit every time. I'm going to make it tomorrow if I can find some good blueberries!
  • BlueStateOfMind
    4 AUG, 2011
    I made this for my super gourmet friend and he couldn't stop raving about it. For good reason. It was probably the most perfect blueberry tart imaginable. I used 1/4 cup of sugar and it was plenty.
  • Brandon6
    12 JUL, 2011
    This looks beautiful.