Blueberry Tart Recipe
A deliciously sweet and tangy blueberry tart featuring a buttery crust and a rich, fruity filling.
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Ingredients
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Tart Crust
Method
Tart Assembly
- 1
Prepare the Tart Crust
In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- 2
Pre-bake the Crust
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Place the dough in the pan, trim the edges, and prick the bottom with a fork. Line with parchment paper and fill with pie weights. Bake for 15-20 minutes until lightly golden. Remove the weights and parchment, then bake for an additional 5-10 minutes.
- 3
Prepare the Blueberry Filling
In a medium bowl, combine 2 cups of fresh blueberries, 1/2 cup of granulated sugar, 1 tablespoon of cornstarch, and a splash of lemon juice. Toss gently to coat the blueberries.
- 4
Assemble and Bake the Tart
Pour the blueberry mixture into the pre-baked tart crust. Bake at 375°F (190°C) for 25-30 minutes, until the blueberries are bubbly and the crust is golden brown.
- 5
Cool and Serve
Allow the tart to cool for at least 15 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
