This recipe has been one of my standard summer recipes for a few years now. This is because it is super easy to make, and is perfect for a light and sweet desert for any summer BBQ or get together. It has a great, not to sweet, blueberry jam inside topped with fresh berries on top, and it is held together with a crumbly buttery shortbread crust. How can you beat that?!
Actually, it has been a while since I made this tart. With all of the new recipes we have been making, we haven’t had a reason to revisit it. So, when Tia asked me for the recipe, so that she could make it for a friends party, we thought it was the right time to share. After all, it is blueberry season!
We use our easy and basic shortbread tart dough to hold this beauty together, but it would also be fantastic with any of your favorite cookie crust recipes. You can also have some fun with the way you decorate this tart. If you have the patience, you can arrange the blueberries on top so that they are all crown side up in concentric circles, which can be very impressive to look at. I have also added strawberries to decorate the top for Fourth of July parties. Have fun and enjoy!
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup unsalted butter
- 1 large egg
- ½ teaspoon vanilla
- 1-2 tablespoons ice water
- 5 cups fresh blueberries
- ¼ cup granulated sugar
- 2½ tablespoons all-purpose flour
- 1 tablespoon confectioners sugar
- Preheat the oven to 425°F.
- In a food processor place the flour, salt, and sugar and process until combined.
- Cut the butter into tablespoon sized pieces and add to processor, mixing until it resembles course meal (about 15 seconds).
- In a small bowl, whisk the egg and vanilla.
- Gradually pour egg mixture in a steady stream with the motor running (through the feed tube) until the pastry just hold together when pinched.
- If too dry add ice water slowly until you reach the right consistency.
- Do not process more than about 30 seconds.
- Transfer the pastry to an 11-inch fluted tart pan and press evenly over the bottom and up the sides of the pan. Place in fridge until ready to use.
- In a large bowl combine the sugar and flour.
- Add 2½ cups of fresh blueberries and toss to coat.
- Remove pastry from fridge and pour in the blueberry/sugar/flour mixture and place the tart pan on a large baking sheet and bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F and continue to bake until the pastry is golden brown, about 30-35 minutes.
- Halfway through baking time stir the berries if there is any visible flour or sugar.
- Remove from the oven and place on a wire rack.
- Top with remaining 2½ cups of blueberries, pressing them gently into the hot blueberry jam.
- Let the tart cool to room temperature before serving. Dust with powdered sugar and serve with softly whipped cream.