My delightful blueberry tart is surprisingly easy to make and features a sweet and tender shortbread crust that is homemade. This fruit tart includes the bright flavor of fresh blueberries combined with sugary blueberry pie filling to create a perfectly balanced dessert.
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I used to pick blueberries with my grandpa every summer, so there’s something a little nostalgic about making a blueberry tart. If I can get out there and pick them myself, all the better!
Blueberries have long been touted as a super-food, but they’re also fresh, sweet, and amazingly tasty. This tart combines pie filling and fresh fruit for an especially appealing texture with both soft and firm pieces.
The shortcrust pastry it sits on is divine! It’s soft and buttery with a bit of vanilla or almond extract for an extra something special. Talk about melt-in-your-mouth!
This makes quite a show for a light lunch or a hearty dinner. I can all but guarantee your diners will fall in love!
❤️ Why I Love This Recipe
- Perfect for Summer. It’s incredibly rewarding to cook with what’s in season when your local blueberries are at the height of freshness.
- Beautiful. There’s something about seeing that many blueberries that is oddly mesmerizing.
- Family-Friendly. Blueberry desserts are a family favorite any day of the year.
🥘 Ingredients
This recipe makes use of all of your typical baking ingredients plus loads of fresh blueberries. It’s the perfect summer treat.
Sweet Shortcrust Pastry
- ½ cup Unsalted Butter - Let butter soften at room temperature for a while before you start.
- ¼ cup Sugar - Sugar alternatives can be substituted, but be sure to research the appropriate ratio.
- 1 large Egg - Beat this well before adding.
- 1 teaspoon Vanilla Extract - Almond extract also makes a delicious tart.
- ⅛ teaspoon Salt
- 1 ½ cups All-Purpose Flour - Good old-fashioned flour makes this the buttery, flaky delicacy it is.
Blueberry Filling:
- 2 cups Blueberry Pie Filling - Check out my recipe, or use your favorite brand.
- 2 cups Fresh Blueberries - Divide these into 2 portions of 1 cup each.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make A Blueberry Tart
While it’s a bit of a complex recipe, it’s simpler than it looks. The biggest challenge is in how you handle the dough. You’ll need a mixing bowl, a hand mixer, and a 9-inch tart pan to get started.
Sweet Shortcrust Pastry
- Mix everything but the flour. First, cream ½ cup unsalted butter in a large mixing bowl or the bowl of your stand mixer until softened. Then, dump in ¼ cup sugar and beat until it’s light and fluffy. Slowly add in 1 large egg, 1 teaspoon vanilla extract, and ⅛ teaspoon salt. Beat until smooth.
- Add the flour. Sift in 1 ½ cups all-purpose flour into the wet ingredients and stir until incorporated. At this point, the dough should be loose and crumbly. Press it into a single, large ball, and wrap it in plastic. Then, flatten it a bit.
- Chill the dough. Leave the dough in the fridge for 30 minutes or the freezer for 10 to 20 minutes, if you’re in a hurry. It should be firm when you take it out. In the meantime, grease an 8 to 9-inch tart pan.
- Roll it out. There are two ways to fit your dough in your tart pan: roll it out with a rolling pin before transferring it to the pan, or place the disk of dough into the pan and use your fingers to press it out. Either way, it should leave an even layer over the whole pan, bottom and sides. If excess dough peeks up over the sides of the pan, trim it off. Poke a fork into the dough all over the bottom to “dock” the crust, allowing steam to escape so the crust does not puff up.
- Preheat the oven. Set your oven to 350°F (175°C) and place a baking sheet inside as it warms up. Stick the prepared crust in the freezer for 15 minutes to set while the oven continues to heat up, and cut a piece of foil or parchment paper slightly larger than your crust. When you remove it from the freezer, place the paper in the center of the pan with the edges extending past the sides.
- Bake the crust. The last step before baking is to fill the crust with pie weights. These are used for the same purpose behind docking the crust, to keep it from puffing up. Then, carefully place your tart on the hot baking sheet and cook for 10 minutes. Take it out of the oven and remove the weights and parchment paper. Keep the oven on.
Blueberry Tart
- Make the blueberry filling. When the crust is ready, mix 2 cups blueberry filling (*see note) with 1 cup of fresh blueberries. Then, pour the mixture into the par-baked tart shell.
- Cook the tart. Bake the tart on the hot baking sheet on the center rack of the oven for 40 minutes at 350°F (175°C). The berries should be bubbling, and the crust should be golden brown.
- Top it with blueberries. When it’s done, take the tart out and dump the other 1 cup of fresh blueberries over the top. Let it cool completely on a wire cooling rack then remove it from the pan and serve.
Serve cooled or cold topped off with Chantilly cream or stabilized whipped cream for extra smiles at dinner. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Use all pie/tart filling. If you’d prefer, you can use the blueberry pie filling to fill the entire tart vs. topping it off with fresh berries. Either way, it will be delicious!
- Don't worry if you don't have pie weights. In place of pie weights, you can use dried beans on top of the foil or parchment paper to keep the dough from rising, or a smaller tart pan that fits within your 8 to 9-inch tart pan (on top of the foil or parchment paper, of course).
- Don’t chill the dough too much. If you leave the dough in the fridge or freezer for too long, it will be difficult to roll out. The goal should be to pull it out just as it firms up.
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🥡 Storing
Blueberry tart can be stored in the fridge for up to 4 days. Just cover it tightly with foil or transfer the slices to an airtight container.
You can also freeze it for up to 6 months. Just let it thaw in the fridge overnight before eating.
Yes. Frozen or wild blueberries can also be used to make the pie filling. As with any fruit, just be sure to rinse it first before adding it to the bowl. If you decide to use frozen berries, I would recommend following the first tip above and using filling to fill the tart. You can add thawed blueberries to the top after baking in place of fresh, but it will create a lot of juice.
Pie weights aren’t necessary, but adding weight does help keep the crust from puffing up. If you’d like to try an alternative, try filling the crust with dry beans or rice.
And don’t worry about wasting food. You can use either of these over and over again, but you probably won’t want to cook them to eat afterward
❓ Recipe FAQs
🫐 More Fruity Desserts
- No Bake Blueberry Cheesecake
- Pineapple Dump Cake
- Strawberry Angel Food Lush
- Apple Strawberry Crisp
- Blackberry and Apple Pie
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📖 Recipe Card
Blueberry Tart
Ingredients
Sweet Shortcrust Pastry
- ½ cup unsalted butter (softened, at room temperature)
- ¼ cup sugar
- 1 large egg (beaten)
- 1 teaspoon vanilla extract (or almond extract)
- ⅛ teaspoon salt
- 1 ½ cups all-purpose flour
Blueberry Filling
- 2 cups blueberry pie filling (see recipe or use your favorite brand)
- 2 cups fresh blueberries (divided - 2 portions of 1 cup each)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Sweet Shortcrust Pastry
- In a mixing bowl or the bowl of your stand mixer, beat the butter until softened, then add the sugar and beat until light and fluffy. Gradually incorporate the beaten egg, vanilla extract, and salt until smooth.
- Add the flour and mix until the ingredients are thoroughly incorporated and you are left with a loose, crumbly texture. Form the crumbly mixture into a ball and wrap it tightly with plastic wrap then flatten it into a disc shape.
- Chill the wrapped dough in the refrigerator for 30 minutes or in the freezer for 10-20 minutes (just until the dough is firm). Once firm, grease an 8-9" tart pan.
- Now, you may either roll out the dough before transferring it to the tart pan, or place it in the pan and use your fingers to spread it evenly across the bottom and up the sides. Trim any excess dough that extends past the pan and use a fork to prick or "dock" the pastry crust all over the bottom. (*See note)
- Preheat your oven to 350°F (175°C) and place a baking sheet inside. As it preheats, pop the crust into the freezer for 15 minutes to set. After 15 minutes, cut a sheet of parchment paper or foil that is slightly larger than your tart crust, place it in the center with the edges extending past the crust for easy removal.
- Fill your lined tart crust with pie weights to prevent it from puffing up as it bakes. Then, place your prepared crust on the preheated baking sheet and bake in the oven for 10 minutes. Remove the weights and parchment paper or foil. Do not turn off the oven.
Make Blueberry Tart
- Once the crust is ready, mix the blueberry filling (*see note) with 1 cup of the fresh berries then transfer into the par-baked tart shell.
- Place the blueberry tart back on the baking sheet and bake it on the center rack at 350°F (175°C) for 40 minutes, or until the berries are bubbling and the crust is golden brown.
- Once done, remove the tart from the oven and top it with the remaining 1 cup portion of fresh berries. Allow the blueberry tart to cool completely on a wire cooling rack before removing it from the tart pan to serve.
Notes
- Alternatively, you can fill the tart completely with blueberry pie filling.
- You can also use frozen berries or frozen wild blueberries to make our homemade blueberry pie filling.
- Pricking the crust with a fork helps to leave space for filling as it bakes and puffs up.
- Keep the blueberry tart stored in the refrigerator for up to 4 days.
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