Blueberry Tart

Blueberry tart is one of those desserts you make, bake, and shamelessly eat the whole thing in less than an hour.

That's right, you can make the flakey and crusty tart shell in literally 10 minutes, in a mixing bowl, without kneading and without having to roll out the dough with a rolling pin.

Once the pastry dough is in the tart pan, you have to fill it with fresh blueberries tossed in a bit of cornstarch and sugar. The cornstarch helps suck up the liquids; the sugar balances the acidity of the berries.

Bake for 30, and that's it! Let it cool down for 15 minutes; then, you can dig in and eat it as is or serve it with whipped cream or vanilla ice cream.

You'll love this tart because it's easy and tasty, fruity, colorful, and pleasantly messy to eat.

The shell is similar to a shortbread crust; it has a light lemon fragrance, incredibly light and flaky on the bottom yet crunchy on the edge.

The blueberries get juicy, and we love that - especially if mixed with whipped cream or ice cream. It's a perfect combination of textures and flavors.

Blueberries

You'll need fresh blueberries for the blueberry filling. Frozen blueberries release too much water, and the crust gets too soggy.

Cornstarch

Blueberries get really juicy once they bake. Adding cornstarch to the blueberry filling helps suck up some juice so your tart filling won't be too wet.

Flour

All-purpose flour makes a light, easy-to-handle pastry dough. You can substitute oat flour, spelt flour, or 50% AP flour and 50% whole-wheat flour for AP flour. If you do so, you might need to add 1 to 2 tablespoons of extra water.

To make a gluten-free tart, substitute 1-to-1 gluten-free flour for AP flour.

Sugar

White granulated sugar is best to make a crust with a soft bottom and crusty edge. You can substitute brown sugar for white sugar.

Baking powder

A teaspoon of baking powder makes the crust flaky and light.

Oil

Canola oil or sunflower oil produces light, soft, and perfectly flakey dough with crisp edges. You can use any neutrally flavored vegetable oil. You can replace the oil with melted dairy-free butter.

Water

Water lightens up the crust.

Salt

A pinch of sea salt to tie up the flavors.

Lemon

Grate some lemon zest in the dough to make the pie crust fresh and aromatic.

Vanilla extract

The vanilla extract gives warmth and a pleasant aroma to the tart.

Preheat the oven to 350°F or 180C. Brush your tart pan with oil, then dust it with flour.

We recommend using a tart pan with removable bottom.

Tip: If you use a pie dish (instead of a tart pan with removable bottom), oil it, then place two long and wide strips of parchment paper in a cross position into the pie dish under the dough, coming out slightly from the edges.

After baking, let the tart cool down for 30 minutes, then lift it out of the tray by pulling up the parchment strips. Of course, you can always serve the tart from the pie dish if that sounds too risky.

To a mixing bowl, add grated lemon zest, sugar, oil, and water. Stir well with a spatula.

In a separate bowl, combine flour, salt, and baking powder. Add the dry ingredients mixture to the wet ingredients.

Combine with a spatula for a few seconds until they turn into dough. Don't overmix.

Compact the dough with your hands for a few seconds without kneading it.

Tip: the dough should not get springy. It should not bounce back when you push down with a finger.

Transfer the dough to the tart pan and flatten it with your hands to cover the bottom and sides.

Prick the bottom and sides with a fork.

Make blueberry filling

Rinse the blueberries, shake off most of the water, then toss them with sugar, vanilla extract, and cornstarch.

Tip: you might be tempted to add lemon juice to the blueberry mixture. Please don't do it; the filling will get too wet. If you want to add lemon flavor, grate in some lemon zest.

Arrange them in the tart shell.

Bake blueberry tart

Bake in the oven at 350°F or 180°C for 30 minutes in the center of the oven on a baking sheet or rack or until the crust on the edges is golden brown.

Let the tart cool down for at least 15 minutes before slicing it. The cornstarch and the sugar will firm up most of the blueberry juices.

Grate some lemon zest on top, then slice and serve as is with a dollop of whipped cream or a scoop of vanilla ice cream.

Fruit tart with custard

We use the same pastry dough base, but this one is cooked without filling, covered with our vegan custard, and topped with fresh fruit. Think of kiwis, bananas, peaches, grapes, and much more.

This one is the Queen of all Italian tarts. It's beautiful, fresh, and delicious!

Check out our fruit tart recipe.

Easy apple tart

Same concept as blueberry tart; a light and flaky tart shell packed with fresh fruit, in this case, sliced apples.

This is such a cozy dessert, with a light cinnamon aroma and lots of fresh apples.

Serve with ice cream or whipped cream for a lovely afternoon tea or dessert.

Check out our apple tart recipe.

Apricot tart with almond frangipane

A delicious end-of-summer tart is made with the same pastry dough, filled with a rich frangipane filling, and topped with juicy fresh apricots.

Make this when apricots are in season, and you won't regret it. They melt as they bake in the oven and the combo of pastry and frangipane is irresistible.

Check out our apricot tart recipe.

Ricotta pie

You can make a rich, creamy, and fabulous Italian pie with ricotta or our dairy-free ricotta. Chocolate chips, cinnamon, citrus zest. It's a crazy recipe you'll want to make every Sunday.

Check out our ricotta pie recipe.

Lemon tart

Perfect all year round, this lemon tart is a crowd-pleaser. Make it with our simple shortcrust pastry and fill it with a delicious lemon custard filling.

Check out our lemon tart recipe.

Strawberry tart

Fresh, springy, and crispy, this strawberry tart is easy to make, and everyone will love it. We make it with our pastry dough, a thin layer of egg-free custard, and fresh strawberries. No one will be able to resist this!

Check out our strawberry tart recipe.

Room temperature: we recommend keeping this blueberry tart at room temperature in a dry corner in your kitchen and ideally under a cake dome for up to 2 days. The tart base starts to get soggy after that. The tart is best eaten within 24 hours of making it due to the moist filling that softens the crust.

Refrigerator: we don't recommend keeping it in the fridge as the crust gets soggy faster.

Freezer: you can make the tart shell ahead of time, arrange it in the tart pan, and freeze it empty without putting in the blueberries.

When ready to bake it, take it out of the freezer, fill it with fruit, and bake it frozen.

More blueberry desserts

If you love blueberries in baked goods and desserts, take a peek at these berry-packed dessert recipes:

• Blueberry lemon pound cake with a glossy vanilla-lemon glaze
• Easy blueberry cake with just 8-ingredients and a single layer, a perfect weekday-cake
• Vegan blueberry muffins: you can whip up these colorful muffins in just 5 minutes!
• Blueberry pancakes: our fluffy vegan pancake recipe, breakfast, and brunch-friendly

• Baked pears with nuts and cinnamon, baked in 25 minutes
• 7-ingredient apple cake: a reader favorite with just 5 minutes of preparation time!
• 5-minute custard with vanilla, a perfect pairing with vanilla cake, fruit tart, and donuts
• Easy 4-ingredient coffee mousse: get the tiramisu taste without the prep time, this mousse whips up in just 5 minutes!

For many more easy dessert ideas, check out our desserts category page.