Last updated on July 5th, 2022
A blue shirt…a blue cake stand…a Blueberry Tart…you’ll find all of these in my latest video. The tart is super simple to make, especially if you already have a French pastry shell in your freezer. And if you don’t have a pastry shell on hand, don’t despair. I’ll show you how to make one!
Click the “play” arrow to watch. And to validate my existence, please subscribe to my YouTube channel and post a comment below. Let me know if you’re feeling the blues, baby.
Here’s the printable for the blueberry filling:
Blueberry Tart
A refreshing dessert for a summer dinner party.
Ingredients
- 1 recipe French Tart Shell Dough, blind-baked, and cooled to room temperature
- 1/4 cup water
- 6 1/2 cups blueberries
- 1/4 cup sugar (increase to 1/2 cup for sweeter dessert)
- The grated zest and juice of 1 lemon
- 2 generous tablespoons cornstarch mixed with 2 tablespoons water
- Pinch of salt
For the tart crust
For the filling:
Instructions
- Measure out 1 1/2 cups of blueberries, and set them aside.
- Put the water and 3 cups of the blueberries in a medium-size sauce pan. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until the berries soften and begin to break up -- about 5 minutes. Add the sugar, lemon zest, and lemon juice. Then add the cornstarch solution, and stir until the mixture thickens -- about 20 seconds. Off heat, stir in the salt, and 2 cups of blueberries.
- Pour the hot berry mixture into the tart shell, and smooth the top with a spatula. Immediately top the tart with the reserved 1 1/2 cups of blueberries, scattering them evenly over the surface, Gently press down on the fresh berries to help them adhere to the hot, sticky berries. Let cool to room temperature before serving. (The tart can refrigerated overnight.) Serve with whipped cream or ice cream, and garnish each serving, if you wish, with a sprig of fresh mint.
Copyright 2015 by Kevin Lee Jacobs
Mary in Iowa says
The instructions are clear, but the ingredient list doesn’t specify lemon. 🙂 Once upon a time I was an editor, so I’m dangerous to have around. 🙂
Kevin Lee Jacobs says
Hi Mary – Well, I’m grateful for your editorial services! Ingredients list all fixed now.
Deborah Goodman says
WHOOO HOOOOOO!!!!! Blueberries are buy 2 containers get three free this week at my grocery store. Guess what I’ll be making!!!! Once again a wonderful recipe and video.
Kevin Lee Jacobs says
Hi Deborah – A good year for blueberries, I think. Enjoy the tart!
Stephanie C. says
I am not a blueberry fan, but the husband is. I might just have to make this for him. Thanks!
Lizee A. says
Fresh blueberries are just beginning to ripen. I usually barter at the Farmers Market for produce I do not grow. Will reserve enough during the season to serve for guest. Looks yummy.
Hannah K says
My husband has just been told to increase his blueberry intake to be healthier – no joke, doctor’s instructions – I will use this immediately. Looks divine, thanks!
Jeanette Librty-Duns says
I will certainly try this when blueberries are in season here in Saskatchewan but I will also try it with our hand picked Saskatoons. Love your recipes.
Nancy says
Thanks again for an amusing and informative recipe session!!!
Sandra Abalos says
I just discovered a bag of frozen blueberries buried in my freezer. I wonder if I could use them for the filling & buy some fresh berries for the top? I do have 3 bushes that produced this year, but not nearly enough!
Kevin Lee Jacobs says
Hi Sandra – Go ahead and use frozen berries for the cooked part of this recipe. Then, as described in the video, scatter some fresh berries over the top. Enjoy the tart!
Libbey C says
Looks delish! Can’t wait to try it! I will have to go a dig a blue shirt out of my closet, but I don’t have your awesome blue eyes, so there goes the blue theme! I am sure my husband will love it and I intened to cut an even larger “sensibly sized slice” (say that three times fast) for myself. Thanks for sharing the recipe and I loved the video. Perhaps Tiger can be your kitchen assistant next time? Have a great week!
Melissa Horton says
Kevin, You are the best! Thank you with Blue Hearts! (All I need is a food processor and a pastry frame. My new wish list.) Will pass this on to friends.
Dr. Carolyn Contois says
I have a u pic blueberry farm up the road. They are opening soon. Its the coolest place, blueberry varieties for the whole season, and if that wasn’t heavenly enough, there is a yoga studio in the middle of it…. Nirvana!!!!
(don’t want to put a link in here, ’cause I think you frown upon that kind of practice. Its called Bhavana Berries in Southold on the North Fork, Long Island….Come visit Kevin!….Lots of vineyards too!)
Linda A says
I’ve been waiting – not so patiently – for the blueberries on my bush to get a little
bigger. Popped one in my mouth that looked ready yesterday. Yum. Now I have to wait
for the rest.
I want to plant a 2nd bush. Can you suggest a variety that might do well in a pot, zone 9?
Woo Hoo on the piano playing, Kevin! Loved the way you worked it in.
Your cooking videos are getting better and better (and this tart, I’ll definitely try).
Think about doing a video entirely of piano playing?
Elizabeth says
Looked beautiful. Can’t wait to try this recipe. Like the idea of cooked and uncooked together. Very clever. Thanks!
Susan says
Thanks so much, Kevin. That recipe sounds (and looks) fabulous. I love your presentations, too. Didn’t know you even play the piano! Yowsers. Will love to try my hand at the tart but I have to find a tart pan first. Sincerely, Susan
Nancy Tauber says
I’ve never been a baker but I love blueberries. I think even I can make this recipe. Your videos are really helpful and fun.
Cerise Terry says
Can’t wait to make it .And you are the Cutest,Funest.
Carmen Cassivi says
This blueverry tart is delicious and beautiful. I’ve tried it and will again all through the Summer. Thank you, Kevin, for all the succulent recipes. I’m always looking forward to receiving your emails.
Love your beautiful house and your garden. My favorite herb is chive, I make scones and biscuits with chives.
I see you have protected your garden, from deer or groundhog I presume, I have the same problem.
My garden is slow this year because we’ve had rain, rain, rain, but everything is green.