Blueberry Tart
Prep time: 
Cook time: 
Total time: 
Yields: 12
Simply Delicious!
  • 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
  1. Preheat the oven to 425°F.
  2. In a food processor place the flour, salt, and sugar and process until combined.
  3. Cut the butter into tablespoon sized pieces and add to processor, mixing until it resembles course meal (about 15 seconds).
  4. In a small bowl, whisk the egg and vanilla.
  5. Gradually pour egg mixture in a steady stream with the motor running (through the feed tube) until the pastry just hold together when pinched.
  6. If too dry add ice water slowly until you reach the right consistency.
  7. Do not process more than about 30 seconds.
  8. 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.
  9. In a large bowl combine the sugar and flour.
  10. Add 2½ cups of fresh blueberries and toss to coat.
  11. 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.
  12. Reduce the oven temperature to 350°F and continue to bake until the pastry is golden brown, about 30-35 minutes.
  13. Halfway through baking time stir the berries if there is any visible flour or sugar.
  14. Remove from the oven and place on a wire rack.
  15. Top with remaining 2½ cups of blueberries, pressing them gently into the hot blueberry jam.
  16. Let the tart cool to room temperature before serving. Dust with powdered sugar and serve with softly whipped cream.
Recipe by Bake 2 The Future at