Blueberry Tart Recipe

This Blueberry Tart recipe features a lightly sweet pastry crust bursting with a blueberry filling with a hint of lemon. Beautiful and delicious, you can use fresh or frozen berries for this tart.

This is a rather nostalgic recipe for me. When I was a teenager, my sisters and I would make these blueberry squares for any potluck or picnic we headed to. It’s one of the first times I remember working with pastry for the express purpose of making a dessert beautiful, even though it was always a simple wide lattice. Apparently it’s become something of a habit, because making food pretty has become one of my favorite things to do.

I’ve tweaked the original recipe a bit for my purposes, including using my own tart crust recipe. It’s simple and decadent all at once, which often makes for the best desserts, don’t you think?

How to Make Blueberry Tart

• For the Crust: You’ll need a double batch of sweet tart crust. I’ve put it in the recipe card below, but if you visit the original post, I’ve got some pointers and tricks for making a crust you’ll be happy with.
  
  You want to make the dough ahead of time to allow for chilling to help it hold it’s shape.

• For the Filling: You can use fresh or frozen berries for the blueberry tart filling since you are cooking it before baking. Blueberries also have pectin (which is a thickener) in them, so don’t worry about not having enough cornstarch.
  
  The lemon zest adds a nice little touch of tart balance to the sweetness of the blueberries. You just want to rub it in the sugar until it’s fragrant and delicious.
  
• To Bake the Tart: You’ll need a 9″ tart pan for this recipe, like this one. They’re not expensive, and it’s honestly one of my most used baking pans since tarts are addictive to make once you try them.
  
  I always brush the crust with a beaten egg. This gives it a lovely, shiny finish.
  
  A couple of other things… if your tart pan has a removable bottom (which I recommend for easy removal and serving), you may want to have a baking sheet underneath it in case any butter seeps through the cracks. If there’s no sheet underneath, you’ll end up with a smoky oven. Which is smelly and difficult to clean.
  
  Also! Keep a sheet of foil handy to cover the top crust if it’s golden brown before the baking time has finished. This will prevent it from burning while the bottom of the crust finishes baking.

Tips for Weaving a Lattice Crust

First, I recommend watching a video like this, since a video is worth a million words. That is how the saying goes, right? Obviously mine is a little different, so here’s what I did:

• I followed the general every other strip weave pattern, but kept the strips right next to each other rather than leaving gaps between them. You can opt for whichever version you prefer, but the tight weave will keep the filling from bubbling out.
• The strips on this crust were 1/2″ wide. If you want to make them wider, it’ll be easier and quicker to make.
• Lay out the strips and do the weaving on a floured sheet of parchment, or it will stick to your counter and tear and all of your lovely work will be undone. Chill it after weaving to make it easier to work with.
• You’ll probably have some leftover tart crust dough–just reroll it, cut it into square, and bake at 350F for delicious little sable cookies.

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