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Blueberry Tart

We like to pretend the super-healthy blueberries counteract the sugar in this delectable tart.

  • Prep:
  • Total Time:
  • Servings: 10
Blueberry Tart

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. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Cook's Note

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 (25)

  • 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.

  • KyleenRose 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.

  • gbb 4 Jul, 2011

    I am now asked to bring this tart when I am invited to picnics, bbqs and get togethers. It is delicious, easy to make and looks very impressive. I usually bring two as it disappears quickly!

  • trish0911 17 Aug, 2010

    Kathy - I usually make this tart in a 10 or 11 inch tart pan - and I make this a LOT!!! I just found the crust too be a little thick for my tastes in the 9 inch, since it is so crunchy. So I just use the larger pans. But I don't make any other adjustments. I think you'll be just fine - and it really is delicious!!!

  • kittyhenderson 6 Aug, 2010

    I want to make this but my tart pan is an 11-inch instead of 9-inch. Is there an easy way to figure out how to adjust the recipe?? Kathy

  • SriRadha 3 Jul, 2010

    Oh my God! Sweet success! This tart is beautiful and so tasty. God bless Martha Stewart.

  • carriebradshaw 31 May, 2010

    Wow!!!!!!! So easy and fresh. I did it for Memorial BBQ, it was a success. Looks beautiful and really nice with or without icecream

  • Marthaisgenius 30 May, 2010

    This was super easy to make and super delicious. I liked not having to bake a filled pie as berry pies have a tendency to erupt.

  • smshockey 1 Sep, 2009

    You can get a great tart pan from Pampered chef. Contact I think they are on clearance right now for around $16.00. Andrea will take great care of you.

  • lkirzeder 30 Jul, 2009 They have an incredible selection- the website is sort of antiquated, but the selection and prices are unbeatable.

    Good luck!

  • Mirianthe 19 Jul, 2009

    Where can I buy a tart pan with a removable bottom? The MS site does not offer such a pan!

  • AuntieNMS 30 Jan, 2009

    Absolutely splendid! I used it in winter -- thus, frozen raspberries berries for filling - drain first and liquid from draining can be used for the liquid in cooking. Fresh berries: raspberries and black berries on top. Served with Champagne Zabaione. Looked beautiful. Got rave reivews.

  • shahiradobrey 27 Jul, 2008

    I used a shortbread crust recipe instead and cut sugar down to 1/2 cup in the filling. Picked the berries from a local organic farm and it turned out amazing. Took to a party and everyone said it was the best blueberry tart ever!

  • JaniceKnox 21 Jul, 2008

    This recipe was a big hit. The crust tastes like shortbread

  • igna 15 Jul, 2008

    Hip, HIp, Hooray, I love this recipe, I've made it over a dozen times. It is quick, easy,

  • 31bucarellistreet 15 Jul, 2008

    I wonder if using a graham cracker crust would be good? I think I'll try it as I find the flour crusts somewhat tasteless and too crusty for fruit tarts.

  • marnus 15 Jul, 2008

    Do you think this would work in a covered pie? I'd love to use it as a filling instead of the sun dried strawberries in the turnovers.

  • drexlerlk 30 Jun, 2008

    Beautiful and delicious! I used frozen blueberries for the filling, and half the sugar. Fresh blueberries on top looked wonderful sprinkled with powdered sugar. This dessert looks very sophisticated, but it couldn't be easier to prepare. It made a beautiful presentation at a dinner party -- our guests oohed and aahed, and several helped themselves to a second slice!

  • PenelopeRB 29 Jun, 2008

    Excellent! I used about half the sugar for the berries. It was just right and even raved about by my husband who is not usually a fan of blueberry desserts as they tend to be too sweet. I added a thin layer of cream cheese (see the Strawberry Tart recipe and use about a 3/4 portion) as a base and I thought it added a nice touch with its creamy tang. Do not over-brown the crust.

  • Fyaren 15 Jun, 2008

    I found that with very ripe blueberries (soft, juicy, perfect for kids berries) it was too sweet with the amount of sugar called for. Other than that, it was simple to make and delicious.

  • wendymarsh 22 May, 2008

    This is very good recipe! The only thing I might change is when using early blueberries that aren't real sweet you may need to add some more sugar. It turns out very pretty thought! very tasty!!

  • princessbb 30 Dec, 2007

    Yummy! The crust was excellent and the blueberries with the hint of lemon was wonderful. Everyone loved it!

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