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Blueberry Tart

Active Time: 35 Minutes

Start to Eat: 3 Hours (Including Chill Time)

Serves: 8-10


Blueberry tarts and pies are some of my favorite spring and summer desserts. Cool, tangy, and refreshing lemony blueberry tart comes together quick and easy!


The simple bright berry filling sits in a flaky buttery crust. This is a perfect recipe for spring and summer celebrations like Easter, Mother's Day, Memorial Day, and 4th of July!

Tart Crust from Silver Palette: Sweet, Buttery Tart Crust.

Blueberry Lemon Tart Filling
Blueberry Lemon Tart



Crust (from Silver Palate Cookbook):

  • 1 ⅔ cups all-purpose flour

  • ¼ cup granulated sugar

  • ½ teaspoon salt

  • 10 tablespoons (1 ¼ sticks) unsalted butter, chilled

  • 2 egg yolks

  • 1 teaspoon vanilla extract

  • 2 teaspoons cold water



  • 5 cups of fresh blueberries

  • ¼ cup plus 2 tbsp water

  • 2 tablespoons cornstarch

  • 2 teaspoons grated lemon zest

  • 3 tablespoons lemon juice

  • ½ cup sugar

  • Pinch of salt

  1. Sift flour, sugar, and salt in a food processor or mixing bowl if using your hands or a pastry blender. Cut the chilled butter into pieces and add to the food processor. Pulse the processor until the mixture resembles a coarse meal. 

  2. Mix the egg yolks, vanilla, and water together in a small bowl, then add to the flour mixture. Pulse until JUST combined. Dump the dough on a lightly floured surface, knead the dough, then form into a ball. Wrap the dough in plastic wrap and chill for 2-3 hours.

  3. Preheat the oven to 425° F. Place chilled dough on a lightly floured surface and, using a rolling pin, roll into a large circle (big enough to line your removable-bottom tart pan). Place the dough in the pan and form to the edges. Line the dough with foil or parchment paper, and fill with weights or beans. Bake for 8 minutes, remove the foil and weights. Prick the dough with a fork in several places. Bake for 4 minutes more. Remove from the oven, set aside to cool.

  4. For the filling: 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. 

  5. In a small bowl, mix cornstarch with 2 tablespoons of water; stir into the simmering. 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 the remaining 3 1/2 cups of fresh berries. Immediately pour the hot berry mixture into the cooled tart shell, and smooth with a spatula.

  6. Bake the tart at 425°F for 10 minutes. Remove, let cool. This is also delicious cold!


Loyal Olive Oil
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