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  • Writer's pictureJessica Larit

Blueberry Tart!

It's blueberry picking season!! If you have extra blueberries, you have to make this amazing tart! It is so fresh, delicious, and is always the first thing I make after blueberry picking with my family. Happy picking!!!



-1 3/4 + 2 tablespoons flour

-9 tablespoons unsalted butter (softened)

-1 egg divided (set aside egg white)

-4 1/2 tablespoons granulated sugar


3 tablespoons cornstarch

3 tablespoons water

1/2 teaspoon salt

3 pints blueberries

1/2 cup granulated sugar

3 tablespoons Chambord

Whipped Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/4 teaspoon vanilla extract

Next Step:

-Preheat the oven to 400F and take out a 9 inch tart pan with a removable bottom.

-In a large bowl combine the flour, butter, egg yolk, and sugar.

-Knead with your hands until just blended.

-Add the dough to the tart pan. Pushing down to form an even layer.

-Take a fork and prick the dough all over to prevent puffing.

-Bake for 15 minutes or until golden brown.

-Lightly whisk the egg white.

-As soon as you take the tart out of the oven, quickly brush the hot tart shell with the whisked egg white using a pastry brush.

-Take out and let cool completely. (leave the tart in the pan)

-On the stovetop over medium heat, add in the cornstarch, water, salt, sugar, and the blueberries.

-Heat until it thickens and boils, making sure to stir constantly. **Only allow it to boil for 1 minute.

-Remove from the heat and stir in 3 tablespoons of Chambord.

-Let blueberry mixture cool slightly.

-While cooling make the whipped cream. To a cold mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer, blend on high for 5 minutes until a thick whipped cream forms.

-Spoon the blueberry mixture onto the tart.

-Slice and serve with a side of whipped cream!


*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet

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