Blueberry Tart
My Blueberry Tart pairs a buttery crust with a blueberry-lemon filling and crisp crumb topping for an easy dessert that feels extra special.
Servings: 10
Calories: 390kcal
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- 9-inch Tart Pan
- Spatula
- Slotted Spoon
Ingredients
CRUST:
- 150 grams light brown sugar about 1 ½ cups packed
- 1 ½ sticks butter unsalted and melted
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
FILLING:
- 400 grams blueberries about 2 ⅔ cups
- 50 grams granulated sugar about ¼ cup
- 1 tablespoon lemon juice extract
- zest lemon optional
- 2 tablespoon cornstarch
TOPPING:
- 50 grams granulated sugar about ¼ cup
- 62.5 grams all-purpose flour about ½ cup
- 3 tablespoon butter unsalted and melted
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350F and lightly grease tart pan. Set aside.
- In a medium bowl add brown sugar and melted butter. Mix well.
- Add flour and salt and mix to combine.
- Transfer dough to tart pan and press evenly and up the sides. Poke the bottom lightly with a fork and bake for 12 minutes. Set on a wire rack to cool slightly.
- Increase the oven temperature to 375F and make filling.
- In a large bowl add blueberries, granulated sugar, lemon juice and zest. Mix to combine and let sit for 10 minutes.
- Add cornstarch, mix well then allow it to sit for another 10 minutes.
- Using a slotted transfer the fruit to the tart pan and make topping.
- In a small bowl add sugar, flour, butter and salt and mix to combine.
- Crumble the topping over the filling and bake for 35-40 minutes or until crust is golden brown.
- Allow to cool on a wire rack before removing the tart. For the best texture, serve at room temperature or slightly warm. The crust will firm up considerably if the tart is chilled.
Notes
- Prep the Crust: If making the crust ahead of time, refrigerate it until ready to use.
- Tart Pan with Removable Bottom: Makes for easy slicing and a beautiful tart presentation.
- Slotted Spoon for Filling: Helps avoid excess juice, which can make the warm crust soggy.
- Let it Cool Fully: This allows the tart to set and makes clean slices.
- Serve with Whipped Cream or Ice Cream: Adds a creamy contrast to the flaky texture and fruit filling.
- Refrigerator: Cover cooled tart with plastic wrap and store in the fridge for up to 3 days. Give it a some time on the counter so the crust returns to its tender texture.
- Freezer: Wrap tightly with both plastic wrap and alumimun foil and freeze for up to 1 month.
- Reheating: Best served at room temperature, but can be gently warmed in a 300F oven.
Nutrition
Calories: 390kcal | Carbohydrates: 56g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 490mg | Potassium: 90mg | Fiber: 2g | Sugar: 29g | Vitamin A: 550IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg
