Blueberry Tart


This recipe yields six 4 inch blueberry tarts.



  • 1/2 cup and 2 tbsp of all purpose flour
  • 2 tbsp of sugar
  • pinch of salt
  • 4 tbsp of cold unsalted butter


  1. Preheat oven to 375 degrees. Mix flour, sugar, salt, and butter in a large bowl until large moist crumbs form.
  2. Spoon dough into individual 4 inch tart pans. Press the dough into the tart pan and up the sides until firmly packed. Try not to make it too thick as it does rise up a little.
  3. Freeze the dough for about 10 minutes.
  4. Prick the bottom of the dough with a fork all over.
  5. Bake for 10-12 minutes.




  • 3 cups of fresh blueberries, rinsed and dried
  • 2 tbsp of corn starch
  • 2 tsp of finely grated lemon zest
  • 2 tbsp of fresh lemon juice
  • 1/3 cup of sugar
  • pinch of salt


  1. Bring 1/4 cup of water and 1 cup of blueberries to a boil over high heat. Reduce heat and simmer. Stir occasionally, until blueberries break down slightly (3-4 minutes).
  2. In a small bowl, mix corn starch with 2 tbsp of water. Stir into the blueberry mixture.
  3. Add lemon zest and juice, sugar, and salt to the blueberry mixture. Bring it to a boil, and then reduce heat. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken.
  4. Remove from heat and stir in remaining blueberries. Immediately pour hot blueberry mixture into cooled tart shell.


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