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

Source: Everyday Food, July/August 2005
Total Time Prep Servings


For the Crust

For the Filling


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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How would you rate this recipe?
  • iamjessdonovan
    14 SEP, 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!
  • 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.
  • MS10484782
    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.

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