Blueberry Tart

219 Ratings
  • 5 75
  • 4 45
  • 3 58
  • 2 30
  • 1 11

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

Everyday Food, July/August 2005

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Recipe Summary

prep:
35 mins
total:
1 hr 45 mins
Servings:
10
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Ingredients

For the Crust
For the Filling

Directions

  • 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).

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  • 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.

  • 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.

  • 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.

  • 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.

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Reviews (28)

219 Ratings
  • 5 75
  • 4 45
  • 3 58
  • 2 30
  • 1 11
Martha Stewart Member
05/03/2020
Did someone say blueberry soup? That 1/4 cup water unnecessary for juicy fruit compote, especially with short cooking time, little evaporation. My filling runny, loose, even after adding 2 xtra tb cornstarch. I don’t know who tests MS recipes but after unsuccessful results repeatedly, in future, I will steer clear
Martha Stewart Member
09/14/2017
Made this to bring to a work bake-off and it was a hit. Visually beautiful, especially with the thin strips of lemon zest to contrast with the deep blue of the berries. Used 1/2 cup of sugar as per some of the previous comments, which was perfect and not too sweet. I baked the pastry shell the night before, and threw the filling together in the morning. Took the shell out of the oven at around the 16 minute mark as it was beginning to brown, but I was working with a new oven so wasn't used to it. Will certainly make again many times this Summer!
Martha Stewart Member
01/09/2016
I love the filling but the crust not so much...it did not come out as it did in the video it was tough and a little hard to chew.
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Martha Stewart Member
07/16/2015
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?
Martha Stewart Member
06/23/2015
This was tasty but crust stuck to ceramic pan any suggestions?
Martha Stewart Member
06/23/2015
This was tasty but crust stuck to ceramic pan any suggestions?
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Martha Stewart Member
04/07/2015
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!
Martha Stewart Member
07/17/2012
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.
Martha Stewart Member
07/03/2012
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!
Martha Stewart Member
12/02/2011
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!
Martha Stewart Member
08/04/2011
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.
Martha Stewart Member
07/12/2011
This looks beautiful.
Martha Stewart Member
07/04/2011
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!
Martha Stewart Member
08/17/2010
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!!!
Martha Stewart Member
08/06/2010
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
Martha Stewart Member
07/03/2010
Oh my God! Sweet success! This tart is beautiful and so tasty. God bless Martha Stewart.
Martha Stewart Member
05/31/2010
Wow!!!!!!! So easy and fresh. I did it for Memorial BBQ, it was a success. Looks beautiful and really nice with or without icecream
Martha Stewart Member
05/30/2010
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.
Martha Stewart Member
09/01/2009
You can get a great tart pan from Pampered chef. Contact amsimek@gmail.com. I think they are on clearance right now for around $16.00. Andrea will take great care of you.
Martha Stewart Member
07/30/2009
www.fantes.com They have an incredible selection- the website is sort of antiquated, but the selection and prices are unbeatable. Good luck!
Martha Stewart Member
07/19/2009
Where can I buy a tart pan with a removable bottom? The MS site does not offer such a pan!
Martha Stewart Member
01/30/2009
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.
Martha Stewart Member
07/27/2008
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!
Martha Stewart Member
07/21/2008
This recipe was a big hit. The crust tastes like shortbread
Martha Stewart Member
07/15/2008
Hip, HIp, Hooray, I love this recipe, I've made it over a dozen times. It is quick, easy,
Martha Stewart Member
07/15/2008
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.
Martha Stewart Member
07/15/2008
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.
Martha Stewart Member
06/30/2008
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!
Martha Stewart Member
06/29/2008
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.
Martha Stewart Member
06/15/2008
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.
Martha Stewart Member
05/22/2008
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!!
Martha Stewart Member
12/30/2007
Yummy! The crust was excellent and the blueberries with the hint of lemon was wonderful. Everyone loved it!
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