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A Perfect Blueberry Tart

Lemon-kissed blueberries in a tender-crisp French pastry shell. Delicious!
Prep Time10 mins
Cook Time30 mins
Course: Dessert
Cuisine: French
Servings: 8


  • A 9-inch-diameter removeable bottom tart pan


For the French pastry shell:

  • 1 1/2 cups (210g) all-purpose flour
  • 1/2 cup (64g) confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) cold, diced butter
  • 1 large egg, beaten

For the blueberry filling

  • 1/4 cup water
  • 6 1/2 cups (about 2 1/2 lbs.) fresh blueberries, divided
  • 1/4 cup sugar
  • The grated zest of one lemon
  • The juice of one lemon
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch blended with 2 tablespoons water


Making and blind-baking the French pastry shell:

  • Pour the flour, sugar, and salt into the work bowl of a food processor. Pulse the machine a few times just to combine. Add the cold butter, and then pulse the machine 5 times or so just to break up the butter. With the machine running, add the beaten egg through the feed tube. Stop processing when the sound of the machine changes from a loud roar to a soft roar -- 10-15 seconds.
  • Pour the crumbly dough onto a non-floured work surface. Knead the dough briefly to incorporate any stray bits of flour. Then form the dough into a ball, flatten it into a disk, and wrap it in cling film. Chill for 30 minutes to 1 hour.
  • Using a rolling pin, roll the dough into a 12-inch-diameter circle. Then transfer the circle to an un-greased 9-inch-diameter removeable bottom tart pan. Do not stretch the dough -- simply ease it into the pan. Gently press the sides of the dough against the wall of the pan. Run the rolling pin over the pan to remove any excess dough. Prick the bottom (not the sides) of the dough all over with the tines of a fork. Cover with aluminum foil and fill with pie weights or beans. Chill in the refrigerator for 1 hour (or freeze for 30 minutes).
  • Center the oven rack. Preheat the oven to 425°F.
  • Put the tart pan on a baking sheet. Bake just until the dough firms up -- 15-20 minutes. Then remove the foil and beans, and continue baking until the dough colors lightly and feels dry to the touch -- 15-20 minutes. Cool completely.

Making the blueberry filling:

  • Rinse the blueberries. Measure out and set aside 1 1/2 cups of the berries (these will be used for the top of the tart).
  • Put the water and 3 cups of the blueberries in a medium sauce pan. Bring to a boil over high heat, then reduce the heat to a simmer. Stir occasionally until the berries soften and begin to break up -- about 5 minutes. Add the sugar, lemon zest, lemon juice, and salt. Then add the cornstarch solution and stir until the mixture thickens -- about 30 seconds.
  • Off heat, stir in 2 cups of blueberries.

Filling and topping the pastry shell:

  • Pour the hot blueberry filling into the pastry shell, and smooth the top with a spatula. Immediately top the tart with the reserved 1 1/2 cups of raw blueberries, scattering them as evenly as possible over the surface. Gently press down on the fresh berries to help them adhere to the hot, sticky berries. Cool to room temperature and then refrigerate for 1 hour or more. Serve cold or at room temperature with or without a dollop of whipped cream, sour cream, crème fraiche, or ice cream.