Blueberry tart recipe
- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
This a no-bake recipe. If using frozen blueberries, drain them and use juice instead of water.
73 people made this
- 175g caster sugar
- 3 tablespoons cornflour
- 1 pinch salt
- 225ml water
- 575g fresh blueberries
- 1 tablespoon butter
- 1 large shop bought pastry case
MethodPrep:30min ›Cook:30min ›Extra time:2hr › Ready in:3hr
- In a saucepan, combine sugar, cornflour and salt. Stir in water and 1/4 of the blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
- Add butter and let cool about 5 minutes. Stir in remaining blueberries.
- Pour into baked pastry case and allow to set in the refrigerator for 2 to 4 hours.
Reviews & ratingsAverage global rating:(87)
Reviews in English (70)
by Chef W
INCREDIBLE, INCREDIBLE, INCREDIBLE! I read that this had a fairly thick cornstarch flavor, so instead of 1 c. water I did 1/4 c. lemon juice and 3/4 c. -- COMPLETELY covers any cornstarch flavor there might have been... I can't taste any at all. Thickens nicely -- I used frozen blueberries, but not the kind in syrup. Worked just fine.-05 Nov 2006
This is really nice - and pretty easy. I like blueberry & lemon, so I followed another reviewer and used 1/4c lemon juice to 3/4c water & 2 1/2T cornstarch. I also added a touch of cinnamon. My sauce was perfect, not too thick and no cornstarch taste. I only had 3c bluberries so I used 1c frozen peaches, chopped. Turned out beautifully. Thanks for the recipe, Elaine! UPDATE: 4-19-08, I made this pie using frozen blueberries, orange & lemon juice & zest, and Splenda for a diabetic family member - turned out great! Thanks!-06 Apr 2008
This recipe is exactly what I was looking for. I bought a big bag of frozen blueberries and wanted some recipes to use them in. With the weather getting warmer and warmer, I also wanted to have something that would make a nice cool dessert. My family and I absolutely loved this pie!I read the comments regarding the amount of cornstarch, so I did reduce the amount to 2.5 tablespoons - even with that, it still thickened up very nicely.I can't wait to make another pie like this, as I'm sure this one won't last much longer!-14 Jun 2006
Make Chef Gail Simmons Spring Asparagus Tart And Blueberry Lemonade Bars
Gail Simmons of Top Chef and the upcoming Top Chef: Amateurs joined the show for The Talk&rsquos "Reset for Success" and showed the hosts how to make her Spring Asparagus Tart and Blueberry Lemonade Bars.
Follow the recipes below to make these for yourself!
Spring Asparagus Tart (Serves 6)
1 large garlic clove, peeled
8 ounces (1 cup) whole milk ricotta cheese
2 ounces grated Parmesan cheese, divided
2 teaspoons fresh thyme leaves, plus more for garnish
2 teaspoons freshly grated lemon zest
Freshly ground black pepper
All-purpose flour, for dusting the work surface
1sheet puff pastry, thawed if frozen (about 25 minutes on the kitchen counter)
8ounces thin asparagus, tough ends trimmed
Extra-virgin olive oil
2 tablespoons finely chopped fresh chives
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Thinly slice the garlic, then mound 1/2 teaspoon salt on top. Using both the blade and flat side of a chef&rsquos knife, chop and scrape the mixture into a paste. In a small bowl, combine the garlic paste, ricotta, 1 ounces of Parmesan cheese, thyme, lemon zest, and a pinch of pepper. Set aside.
On a lightly floured surface, gently unfold and roll out the puff pastry sheet into a 10-by-16-inch rectangle. Transfer to the baking sheet and prick all over with a fork, leaving a 1/2-inch border on all sides. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus vertically on the tart and bake until the edges are puffy and golden, 15 to 20 minutes. Sprinkle with chives and remaining Parmesan. Serve warm or at room temperature.
Blueberry Lemonade Bars (Serves 2 dozen bars)
Excerpted from Bringing It Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons. Copyright.
1 cup (2 sticks) unsalted butter, cut into cubes, at room temperature
1/2 cup granulated sugar
2 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
5 large eggs
1 cup granulated sugar
1/2 cup unbleached all-purpose flour
1 tablespoon freshly grated lemon zest
1 cup fresh lemon juice (from about 6 small lemons)
3 cups blueberries, stemmed, rinsed, and patted dry
Confectioners&rsquo sugar for serving
Heat the oven to 350F. Line a 9 x 13 x 2-inch baking dish with parchment paper, leaving an overhang.
For the crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the soft butter and granulated sugar on high until light and fluffy, about 3 minutes. In a medium bowl, whisk together the flour and salt. With the mixer on low, slowly add the flour mixture. Increase the speed to high and beat until the dough holds together, about 1 minute more.
Turn out the dough into the prepared pan and press it into an even layer using your fingertips. Bake until the edges are just beginning to brown, 18 to 22 minutes.
For the curd: Meanwhile, in a clean large bowl, whisk together the eggs and granulated sugar, then whisk in the flour followed by the lemon zest and juice. Allow the mixture to stand until foam appears on top, 2 to 3 minutes, then skim off and discard the foam.
Remove the pan from the oven. Pour the lemon curd evenly over the hot crust, then sprinkle the blueberries evenly over the top. Return the pan to the oven and continue baking until the filling is just set in the center (still a touch jiggly), 20 to 25 minutes. Let cool completely in the pan on a wire rack, then refrigerate until chilled, about 30 minutes or up to 1 day. Cut into 24 bars and dust with confectioners&rsquo sugar.
The bars keep, covered and refrigerated, for up to 3 days, or frozen for up to 3 months. I recommend freezing before cutting if you are making ahead, but you can also freeze bars individually. Wrap them with parchment paper and then in heavy-duty foil to avoid freezer burn. Let thaw at room temperature, then dust with confectioners&rsquo sugar just before serving.
- 1 (14 ounce) can fat-free sweetened condensed milk
- ½ cup low-fat sour cream
- ½ lemon, juiced, divided
- 2 teaspoons vanilla extract
- 1 (9 inch) prepared graham cracker crust
- ½ cup blueberry preserves
- 2 tablespoons dry white wine
- 1 cup fresh blueberries
- 1 cup fresh mulberries
Preheat oven to 425 degrees F (220 degrees C).
Combine condensed milk, sour cream, half of the lemon juice, and vanilla extract in a saucepan over medium heat. Simmer and stir over medium heat until custard thickens slightly, about 5 minutes. Remove from heat and let cool, about 5 minutes. Pour into graham cracker crust.
Combine blueberry preserves, wine, and remaining lemon juice in another saucepan over medium heat simmer and stir over medium heat until the preserves have liquefied, 3 to 5 minutes. Stir in blueberries and mulberries until coated with preserves and warmed through, about 5 minutes. Remove from heat and let cool, about 5 minutes. Pour over custard.
Bake in preheated oven until the edges of the crust are golden, about 10 minutes. Let cool on a wire rack, about 15 minutes.
Chill in the refrigerator until custard sets before serving, at least 1 hour.
Reviews ( 13 )
I used puff pastry dough and it worked like a charm!! I did, however, add lemon juice and some more sugar which made it divine!! I made two of these, one for my family and one for a picnic I was having with my friends just because I had two sheets of dough and extra cream cheese and blueberries. This was super easy and amazingly delicious!! I am definitely making this again.
Do not roll out dough, use puff pastry. I made a blueberry one and a strawberry one. I left out the lemon zest in the icing for the strawberry one. Everyone loves this - I have made both the blueberry and strawberry on two separate occasions, everyone LOVED it both times:)
I did not roll out dough, I used puff pastry also. Worked like a dream. Turbinado sugar would rock this. I added marscapone cheese which was amazing light and sweet before you add the sugar and lemon, I also added lemon juice from my now zested lemon which brightened the flavor even more. For the Fourth of July I used blueberries and raspberries and it looked incredible.
I chose not to roll out the dough. I used the puff pastry. However, the first worked out fine but the second batch was too sticky and needed to be rolled out. It came out way too thin and unevenly cooked. So stay with it straight out of the box. I also read the reviews and some people mentioned it became to thin. I made a double batch but only used 1/4 of cream and it was perfect. It is easy to do and I can see adding different berries would be great. Doesn't make too much so double the recipe for a family. If I can do it you can so do give it a try!
- Author: Rebecca Neidhart
- Prep Time: 1 1/2 hours, divided
- Cook Time: 1 hour
- Total Time: 2 1/2 hours
- Yield: 1 9″ tart 1 x
This Blueberry Tart recipe features a lightly sweet pastry crust bursting with a blueberry filling with a hint of lemon. Beautiful and delicious, you can use fresh or frozen berries for this tart.
For the Tart Crust:
- 4 cup s ( 480 g) all-purpose flour
- 1 cup ( 126 g) powdered sugar
- 1/2 tsp . salt
- 20 tbsp . ( 286 g) butter, cool and not completely hard
- 2 large hard boiled egg yolk, grated
- 2 large egg yolk
- 6 tbsp . heavy whipping cream
- 2 tsp . vanilla extract
For the Blueberry Filling:
- 3 cups of blueberries, fresh or frozen
- Zest of one lemon
- 1/2 cup white sugar
- 1 1/2 Tbsp . cornstarch
- 1/2 tsp . salt
For the Tart Crust:
Fit your stand mixer with the paddle attachment. In it’s bowl, combine the flour, powdered sugar, and salt. Stir on low to combine. Cut the butter into small chunks, and add them to the flour mixture one at a time while the mixer is running. Continue to mix until it is all worked into the dry ingredients, and the mix looks like slightly clumpy sand.
Stir in the grated egg yolk, then the raw egg yolk, cream, and vanilla extract. Stir until a dough is beginning to form. The dry ingredients should be completely absorbed, but you want to stop mixing while the dough is still in several smaller clumps and hasn’t come together into one large ball.
Remove it from the bowl to a sheet of plastic wrap and press it together gently to form a ball, then wrap it with the wrap and press it into a disc. Refrigerate for at least 2 hours before rolling and baking. It can be kept in the refrigerator for up to three days.
For the Blueberry Filling:
In a medium saucepan, stir the filling ingredients together. Cook over medium low heat, smashing a few of the blueberries stirring constantly to prevent scorching . Continue cooking and stirring until the blueberries have burst and the juices have thickened, about 5-8 minutes. Set it aside to cool to room temperature, but do not refrigerate.
To Bake the Blueberry Tart:
Divide the tart dough in half and roll one half out on a well floured surface until it fits a 9″ tart dish. Lift it carefully into the dish, and press it into the edges of tart tin. Dock the bottom of the dough with a fork, then chill it for at least 30 minutes.
Preheat the oven to 350F. Spread the blueberry filling into the crust, then put the lattice top (See directions below) carefully on top. Trim it all around the edges so that it fits into the bottom crust. Beat an egg until it’s smooth, then brush it over the top of the crust. Bake the tart for 50-60 minutes, or until the denter has baked through and no longer looks doughy. You may need to cover the edges with foil if they start to get over browned.
To Weave the Lattice Crust:
Take any dough remaining from the bottom crust and press it into the remaining dough. Roll it all out on a well floured surface until it’s between an 1/8″ and 1/4″ thick. You want to roll it in an oval/rectangle-ish shape that about 10-11″ high so that you have more strips of an appropriate length.
Lay out half of the strips next to each other vertically on a well-floured piece of parchment paper. Fold every other strip back halfway, then lay one across the center of them horizontally. Fold the strips back down over the horizontal strip, then take the ones that weren’t folded the first time and carefully lift them over the horizontal strip. Lay a second strip horizontally, and continue the process until you’ve worked to the edge of the vertical strips. Repeat all the steps again from the center, folding the strips down and working your way up to the upper edge of the crust.
Be careful when lifting and folding the strips, and if the dough gets too warm and soft, pop it all in the refrigerator for about 10 minutes to cool it back down.
Once you’ve finished weaving the lattice, Slide the parchment paper onto a baking sheet and place it in the fridge to chill until it’s completely cold. This will help you move it onto the tart without breaking the weave or having it fall apart.
Joanna Gaines Blueberry Mascarpone Tart
It has taken me forever, but I finally got around to picking up a copy of The Magnolia Journal. I have glanced through an issue or two at the newsstand before, but have never been compelled to spend the price. This time however I was drawn to the words “intentional living” printed on the cover, but it was one of Joanna Gaines recipes that sealed the deal! This gorgeous photo of the Blueberry Mascarpone Tart had me hooked.
I love lemon recipes like this lemon mousse and this triple layer lemon buttercream cake, so I just had to try this tart with its’ lemon mascarpone filling topped with fresh blueberries.
Oh, don’t me wrong, I stood there for 5 minutes and had a silent argument with myself as to whether to spend over $10 on a magazine when it clearly stated the blueberry mascarpone tart recipe was available to download on line. But given Tim and I are really trying to make a conscious effort to slow down and live more intentionally, I was really intrigued by that headline. Besides, it is published seasonally instead of monthly, so when I think about it that way, the price isn’t all that bad.
While were out I picked up fresh lemons, organic blueberries and mascarpone cheese and didn’t waste any time whipping up this recipe.
This post contains affiliate links. If you decide to make a purchase through an affiliate link, I may receive a small commission with no increased cost to you!
I have to admit that when I was preparing the crust in the food processor I was having serious doubts that the dough was going to come together. My food processor is a little on the small side, but patience paid off in the end and before long a smooth ball of dough was ready to be pressed into my pan. The recipe calls for an 8 x 11 rectangular tart pan with a removable bottom. I have an 8 1/2 x 12 inch fluted tart pan, and the recipe worked just fine.
I did prepare 1 and 1/2 times the recipe for the filling though. Given my tart pan was a bit larger I didn’t want to risk having too little filling.
The preparation really was super simple, and required very little hands on time. About 5 minutes to make the dough in the food processor, 20 minutes baking time, and 5 minutes to prepare the filling.
I chilled the tart overnight and then my family had to wait patiently while I photographed it.
It really was worth the wait. It tasted like springtime in a tart! The smooth, creamy mascarpone filling had a subtle lemony flavor that paired perfectly with the fresh blueberries. The crust was just the right balance of tender and crisp.
I can’t wait to make this again. It will make the perfect dessert for Easter, a warm weather garden party, or picnic.
I know one thing. I can’t wait to try a few more of Joanna Gaines recipes, and this issue of The Magnolia Journal has several I definitely want to try! I recommend you buy a copy because there is so much more than just recipes, but you can download the blueberry mascarpone tart recipe here. Just click on Spring Issue 2018 Download.
Other Joanna Gaines recipes in this issue of the Magnolia Journal:
- Strawberry Puff Tart
- Simple Lemon Tart
- Layered Gruyere-Spinach Bake
- and more
As far as the intentional living content. I will be sharing with you later this week how one article finally has us on track to clean up our eating.
To make the pastry, put the flour, salt and butter into a food processor and pulse until the mixture looks like breadcrumbs. Transfer to a bowl, stir in the sugar and then fold in the egg. Add enough of the water to bring everything together and knead into a smooth, non-sticky dough. Wrap the dough in cling film and place in the fridge for about 20 minutes.
Roll out the pastry on a lightly floured surface to a circle measuring about 28cm/11in in diameter. Line a 25cm/10in loose-bottomed tart tin with the pastry and prick the base all over with a fork. Place in the fridge for 20–30 minutes.
Preheat the oven to 190C/170C Fan/Gas 5. Line the pastry case with crumpled greaseproof paper and add some baking beans. Bake for about 10 minutes, remove the paper and beans and put the pastry back in the oven for another 3–4 minutes. Turn the oven down to 180C/160C Fan/Gas 4.
To make the filling, sprinkle the pastry case with the ground almonds and then the blueberries and bake for 15 minutes.
Meanwhile, make a custard by mixing the double cream, icing sugar, eggs and vanilla in a bowl. Pour this mixture over the berries and bake for another 20–30 minutes, or until the tart filling is fairly firm and golden.
Leave the tart to cool in the tin on a wire rack. Serve warm or at room temperature with cream or crème fraîche.
- 10 whole graham crackers, broken into pieces, or 1 1/2 cups plus 2 1/2 tablespoons of crumbs
- 1/4 cup crystallized ginger, finely chopped
- 1 tablespoon sugar
- Pinch of salt
- 3 tablespoons unsalted butter, melted
- 1 large egg white
- 2 cups Greek-style nonfat yogurt, drained overnight
- 2 tablespoons honey
- 1 1/2 cups blueberries (9 ounces)
Preheat the oven to 350°. Spray a 14-by-4 1/2-inch rectangular fluted tart pan with a removable bottom with cooking spray. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground. Add the butter and egg white and pulse until the crumbs are evenly coated. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 20 minutes, until the crust is lightly browned. Let the crust cool completely.
In a medium bowl, mix the drained yogurt with the honey. Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt. Cut the tart in slices and serve.
Everything You Need to Know About Tart Crusts
I’ve been experimenting with different ingredients and methods of making tart crust for 2 weeks, and I finally settled on a formula that I am happy with. I’ve made so many iterations of tart crust that our fridge is overflowing with tart crusts at the moment.
The most common problem I faced in all of these trials was the crust shrinking or collapsing while baking. It would look perfect when I molded the dough to the tin, but in the oven, the walls would shrink to half its size. After lots of trial and error, I finally found a combination of ingredients and techniques that prevents the walls from shrinking.
One of the first things I learned was to just use egg yolks instead of whole eggs. The egg yolks help make the dough more pliable for rolling, as well as add some structure to the dough when baking. With this method alone, the collapsing crust problem significantly decreased.
Another important learning was to not use any water in the dough, if possible. When water and flour combine, they form gluten, which makes the dough elastic and more prone to shrinking. Along the same lines, it is also important to refrigerate the dough for a sufficient amount of time before rolling it out and molding it to the tin. While this step may be time-consuming, it allows the gluten in the dough to relax, making it both easier to roll out and less likely to shrink in the oven.
When rolling the dough out, be careful not to roll it too thin. If the crust is too thin, then again it won’t be able to hold its shape in the oven. Instead, aim to roll the dough to an even 1/4 inch thick all over. I found that this was the perfect thickness so that there is plenty of room for the ganache but was thick enough to not collapse.
A few other tricks I learned along the way include poking holes all over the bottom of the crust before baking, lining the crust with aluminum foil, and using pie weights. The holes and pie weights help prevent the bottom of the crust from ballooning up in the oven, and the aluminum foil helps the dough hold its shape, especially the bottom of the crust. However, after 10 minutes of baking, we do want to remove the aluminum foil and weights so that the inside of the crust can get baked once the dough shape has set.
With these tricks, I can now consistently make delicious, buttery, but light tart crusts that don’t shrink in the oven!
Homemade strawberry and blueberry tart Recipe
How to prepare easily a strawberry and blueberry tart at home.
This is my favourite cake since I was a child. The reason why I love this type of tart is because I love fruit and also because of the combination of custard, fruit and jelly or icing sugar. I think fruits allow you to creative and to play with colours.
- This time, I chose strawberries and blueberries as decoration. I love their colour and taste that perfect match with the tast of the custard.
- Yesterday, I had some friends over for dinner so I decide to prepare this tart as dessert. So, I bought different types of fruit and only when I started to decorated the tart I chose which fruit I wanted.
- I was happy both to serve this strawberries and blueberries tart. It was gone by end of the dinner.
Ingredients that you need to prepare a strawberry and blueberry tart: