Best Tart Recipes: Blueberry Tart (+More Great Desserts To Make!)
These tart recipes are loaded with the most delicious fillings. From fresh and fruity to sweet and nutty to simply decadent! This show-stopping dessert has so many different variations- they are the ultimate way to finish off your dinner party! No matter which tart recipe you choose, it will be delicious!
2cupsfresh blueberries(divided - 2 portions of 1 cup each)
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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.