Meals On Monday Blueberry Tart

Blueberry Tart

I have blueberries in my cereal often. But they are even better on this yummy dessert

blueberry tart katherines corner

This recipe requires refrigeration prior to completion but it is worth the wait!

What You Need

 For the shell

1 1/3 Cups flour

1/4 Cup sugar

1/4 tsp Salt

½ Cup butter (unsalted) cut into small pieces

1 Egg yolk( beaten with 2 Tbsp ice water)

raw rice for weighting the shell

For the filling

1 Cup buttermilk

3 Eggs (yolks only)

1/2 Cup sugar

1 Tbsp lemon zest

1 Tbsp lemon juice

1/4 Cup Butter ( unsalted)

1 1/2 tsp Vanilla

1/2 tsp Salt

2 Tbsp flour

2 Cup fresh blueberries

1/4 Cup Coarse sugar ( for sprinkling on top of the tart)

Large Bowl

Electric mixer

Plastic wrap

Rolling pin

10 inch tart pan ( the kind with removable fluted trim)

Aluminum foil

Rice, uncooked  (about a 1/4 cup)

Cooling Rack

Food Processor ( or blender)

Before You Start: Melt butter in the microwave and then set aside to cool, wash and sort blueberries (removing stems etc) ]

Lets Make It! To make the shell stir together the flour, the sugar, salt, add the butter in a bowl and using an electric mixer on medium speed blend the mixture until it resembles coarse oatmeal. Add the egg yolk water mixture and using a fork combine until the liquid is incorporated Then using your hands form the dough into a ball. Dust the dough with flour and wrap it in plastic wrap and chill it, in the fridge for 1 hour. Flour your clean board or counter top and using a rolling pin roll out the dough to about 1/8 inch thick . Place the dough into a tart pan then place it back into the fridge for at least 30 . Preheat the oven to 350°. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 350°F oven for 25 minutes. The foil weights the shell to keep it flat. Remove the foil and rice carefully ( use tongs)Then bake the shell for 5 to 10 minutes more, or until it is golden, and let it cool in the pan on a rack.

Make the filling; In a food processor (or blender ) blend together the buttermilk, the yolks, the granulated sugar, the zest, the lemon juice, the butter, the vanilla, the salt, and the flour until the mixture is smooth, spread the blueberries evenly over the bottom of the shell, and pour the buttermilk mixture over them. Bake the tart in the middle of a 350°F  oven for 30 to 35 minutes( or until the filling is set) Let the tart cool completely in the pan on the rack, sprinkle it with the coarse sugar, and serve it at room temperature( or chilled )

Serves 8

Do you like blueberries? I hope you will try this tart.


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  1. Anything that requires an actual shell, I’ll leave to the more experienced. I can screw one up faster than you can blink. More than a graham cracker crust is beyond me.

  2. That looks delicious! We will have to try!

  3. I posted a blueberry coffee cake!!! I am pinning this for sure!

  4. Yum, Yum, Yum….

  5. oh yum! Sounds absolutely wonderful! Thanks for sharing!

  6. Marla Martenson says:

    Thanks for sharing.. looks simply fabulous!

  7. I bet it’s rich!

  8. Looks so GOOD!
    I just signed up to follow you through email (under a different email address) and hope to join the linky party this Thursday! Looking forward to it.

  9. I am a big fan of tarts and this certainly looks delicious Katherine! Thanks for sharing on Creative Monday and have a wonderful week.

  10. Nancy @ A Rural Journal says:

    I’m not a big blueberry fan, unless in a muffin — but this is a lovely looking treat.

    Oh, and I love your header… is it new?

  11. Oooh, that looks sooo good! I love to bake, so I will have to try this out soon! :) Wishing you a lovely day!


  12. Looks good! I pinned it to save and share.

  13. Just in time for blueberry season. I have to shoo the birds out of my bushes everyday, they’re pecking the berries right off the branches. Because I’m lazy, I’ll take the shortcut of buying the tartlet shells. I’m sure it be as tasty as yours, but what can I say….I’m spending my time chasing birds out of the patch. Thanks for the treat. This will be perfect at knitting circle this Saturday.

  14. I can’t get enough of baking with berries these last couple of months. I pinned your gorgeous tart to my pie board so I can remember to try it soon:)xx

  15. Hi Katie, I just love your cute little blueberry tart, so scrumptious and delicious…thanks for sharing your awesome recipe!

  16. Deborah says:

    This looks delicious. Thanks for the recipe.

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