• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Desserts

    Blueberry Tart

    Published: Oct 21, 2022 · by Nico

    Jump to Recipe

    This blueberry tart is a flaky, crusty, tangy, and blueberry-packed tart made with a few simple ingredients and an easy crust recipe.

    You can prepare this in 10 minutes and bake it in 30. It's an easy yet indulgently delicious dessert for special occasions, weekends, or a sweet Sunday treat.

    blueberry tart with lemon

    Check out our best plant-based dessert recipes!

    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.

    easy blueberry tart just out of the oven

    Ingredients

    fresh blueberries, lemon and flour

    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.

    blueberry tart with lemon zest

    Instructions

    Make pastry dough

    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.

    tart pan with removable bottom

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

    wet ingredients for tart

    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.

    mix with a spatula

    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.

    pie crust dough

    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.

    tart shell in tart pan

    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.

    blueberries with flour

    Arrange them in the tart shell.

    pie crust and fresh blueberries

    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.

    just baked blueberry tart

    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.

    blueberry tart sliced on a plate

    Variations

    Fruit tart with custard

    fruit tart

    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

    apple tart just baked

    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

    apricot tart

    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

    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

    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

    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.

    Storage

    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
    • blueberry muffins with muffin papers
      Vegan Blueberry Muffins
    • easy blueberry cake with fresh berries
      Lemon Blueberry Cake
    • lemon blueberry slices of pound cake
      Lemon blueberry pound cake
    • vegan pancakes with maple syrup
      Vegan Pancakes

    More easy desserts

    • 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!
    • baked pears
      Baked Pears
    • vegan apple cake
      Vegan Apple Cake
    • vegan custard
      Vegan custard (pastry cream)
    • coffee mousse
      Coffee Mousse

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

    Recipe

    blueberry tart slices

    Blueberry Tart

    Author: Nico
    This blueberry tart is a flaky, crusty, tangy, and blueberry-packed tart made with a few simple ingredients and an easy crust recipe.
    You can prepare this in 10 minutes and bake it in 30. It's an easy yet indulgently delicious dessert for special occasions, weekends, or a sweet Sunday treat.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American Italian, Italian
    Servings 12 slices
    Calories 164 kcal

    Equipment

    • Tart pan 9 to 10 inches (24 to 26cm) easiest if with removable bottom. Alternatively pie dish*

    Ingredients
     
     

    PASTRY DOUGH

    • ⅓ cup sugar
    • ¼ cup sunflower oil or canola oil
    • ¼ cup water
    • 1 teaspoon lemon zest
    • 1½ cup all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt

    BLUEBERRY FILLING

    • 3 heaping cups blueberries fresh (just over 1 pound)
    • 1½ tablespoons cornstarch
    • 1½ tablespoons sugar
    • 1 teaspoon vanilla extract

    Instructions
     

    • Preheat the oven to 350°F or 180C. Brush your tart pan with oil, then dust it with flour.
      tart pan with removable bottom
    • To a mixing bowl, add grated lemon zest, sugar, oil, and water. Stir well with a spatula.
      wet ingredients for tart
    • In a separate bowl, combine flour, salt, and baking powder, then add them to the wet ingredients.
      Combine with a spatula for a few seconds until they turn into dough. Don't overmix.
      mix with a spatula
    • Compact the dough with your hands for a few seconds without kneading it.
      pie crust dough
    • 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.
      tart shell in tart pan
    • Rinse the blueberries, shake off most of the water, then toss them with sugar, cornstarch, and vanilla extract.
      blueberries with flour
    • Arrange them in the tart shell.
      pie crust and fresh blueberries
    • Bake in the oven at 350°F or 180°C for 30 minutes in the center of the oven until the edges are 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.
      just baked blueberry tart
    • 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.
      blueberry tart sliced on a plate

    Notes

    Nutrition information is an estimate for 1 slice of blueberry tart out of 12 slices.
    *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 taking it out sounds too risky.

    Nutritional Values

    Nutrition Facts
    Blueberry Tart
    Amount Per Serving
    Calories 164 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 0.5g3%
    Trans Fat 0g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 4g
    Cholesterol 0mg0%
    Potassium 87mg2%
    Carbohydrates 29g10%
    Dietary Fiber 2g8%
    Sugar 11g12%
    Protein 2g4%
    Vitamin A 23IU0%
    Vitamin B6 0.03mg2%
    Vitamin C 4mg5%
    Vitamin E 2mg13%
    Vitamin K 8µg8%
    Calcium 20mg2%
    Folate 37µg9%
    Iron 1mg6%
    Manganese 0.3mg15%
    Magnesium 7mg2%
    Zinc 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this blueberry dessert, you might also enjoy the following:

    • vegan pie and tart recipes including pop tarts and vegan pie crust
      30 Vegan Pie and Tart Recipes
    • dinner ideas with soups and pasta
      45 Easy Vegetarian Dinner Recipes
    • Vegan Italian recipes such as ricotta and focaccia
      65 Vegan Italian Recipes
    • vegan cake recipes including vanilla cake and vegan sponge cake
      Best Vegan Cake Recipes

    « White Bean Dip
    Oatmeal Pancakes »

    Reader Interactions

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • vegan mushroom pasta
      Vegan Mushroom Pasta
    • cauliflower lentil salad
      Cauliflower Lentil Salad
    • chickpea soup with bread
      Chickpea Soup

    Seasonal

    • Roasted sweet potatoes on white platter
      Roasted Sweet Potatoes
    • broccoli pasta with fork
      Broccoli Pasta
    • roasted cauliflower soup
      Cauliflower Soup
    • lentil bolognese
      Lentil bolognese

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School