Blueberry Tart

 

 

prep 20 min.

ready 1 hr. 5 min.

serves 4-6

 

Oh, how I love fresh blueberries! Now is the time to shop local, and support farmers in your area. The berries are perfect for eating and baking. This tart was easy to make and tasted great. The hardest part for me was working with the cold butter to get it to crumble, but overall this is a pretty simple recipe. It’s worth the effort. With a little vanilla ice cream or whipped cream, this is even better! Give it a try while the berries are at their best! You will be happy.

 

 

 

Ingredients

• 1 cup all-purpose flour

• 2 tablespoons sugar

• 1/8 teaspoon salt

• 1/2 cup cold butter

• 1 tablespoon vinegar

 

 

Filling

• 4 cups fresh blueberries, divided

• 2/3 cup sugar

• 2 tablespoons all-purpose flour

• 1/2 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

 

 

 

Directions

1. Preheat the oven to 400° with an oven rack at the middle.

2. In a medium-sized bowl, combine the flour, salt, sugar, vinegar, and butter. (I found it helpful to cut the butter into 1/2 inch chunks.) With a fork, combine all the ingredients and work the butter until it becomes crumbly.

3. With your hands, press the dough into a lightly buttered 9 in. tart pan. (Make sure to use one with a removable bottom.) Start by pressing the sides and work toward the middle.

 

Tart filling

4. In a small/medium bowl combine the berries, sugar, flour, nutmeg, and cinnamon and slightly mash the ingredients together with a fork. You don’t want it too thin and soupy.

5. With a spatula or large spoon, spread the blueberry filling evenly to all sides of the tart crust.

6. Bake for 40-45 minutes. Keep an eye on the tart. When the filling starts to bubble and the crust turns a golden brown, remove the tart from the oven and let it cool.

7. Spread the remaining fresh blueberries on the top of the tart. I sprinkled cane sugar on the top before serving it.

 

This tart tastes even better with a little French vanilla ice cream or fresh whipped cream. I will make an apple tart this fall when the apples are in season.

 

 

 

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Blueberry Tart

Easy to make blueberry tart

Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes

Ingredients

  • 1 cup flour all purpose
  • 2 Tbs. sugar
  • 1/8 Tsp. salt
  • 1/2 cup butter unsalted, cold
  • 1 Tbs. vinegar

Filling

  • 4 cups blueberries, Fresh divided
  • 2/3 cup sugar
  • 2 Tbs. flour all-purpose
  • 1/2 Tsp. cinnamon ground
  • 1/8 Tsp. nutmeg ground

Instructions

  1. Preheat the oven to 400° with an oven rack at the middle.

  2. In a medium-sized bowl, combine the flour, salt, sugar, vinegar, and butter. (I found it helpful to cut the butter into 1/2 inch chunks.) With a fork, combine all the ingredients and work the butter until it becomes crumbly.

     

  3. With your hands, press the dough into a lightly buttered 9 in. tart pan. (Make sure to use one with a removable bottom.) Start by pressing the sides and work toward the middle.

Tart Filling

  1. In a small/medium bowl combine the berries, sugar, flour, nutmeg, and cinnamon and slightly mash the ingredients together with a fork. You

  2. With a spatula or large spoon, spread the blueberry filling evenly to all sides of the tart crust.

  3. Bake for 40-45 minutes. Keep an eye on the tart. When the filling starts to bubble and the crust turns a golden brown, remove the tart from

  4. Spread the remaining fresh blueberries on the top of the tart. I sprinkled cane sugar on the top before serving it.

Recipe Notes

This tart tastes even better with a little French vanilla ice cream or fresh whipped cream. I will make an apple tart this fall when the apples are in season.

 

 

 

 

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