Fruity desserts just scream summer to me, so I am very excited to be sharing this recipe with you right around one of my favorite summer holidays, July 4th! This recipe is adapted from my Aunt Jean, who is another incredible cook in my family. We would go to her house in Rochester and pick fresh blueberries and then make pies and other desserts out of them.
This tart is delicious on a different level. It’s packed with flavor like you’ve never tasted before… truly this filling is the bomb. The jam you make to hold this filling together is sticky and sweet, while the additional blueberries add a pop of freshness. To top it off, I like to add lemon zest to give it that bright acidity to balance the sweetness.
Look at that berry to jam ratio…. it’s a total flavor bomb. And do you know what the best part is? It only takes 5 minutes to whip together! Now moving onto the crust, it perfectly compliments the sweet, gooey filling and makes this the ultimate bite. It has a sugar cookie type of quality to it, so it adds that needed texture element to the dish. I hope you enjoy making this as much as I enjoy eating it!
Did you make this recipe? Tag @mymessykitchenn on Instagram and hashtag it #mymessykitchen, or leave a comment on this page!
Very Berry Blueberry Tart
Ingredients
For the tart shell:
- 1 ¼ cups all-purpose flour
- ½ cup powdered sugar
- ½ tsp salt
- ½ cup salted butter cold, cut into cubes
- 1 egg
For the filling:
- 6 cups fresh blueberries
- 1 cup granulated sugar
- ½ cup water
- 4 tsp corn starch
- 2 tsp lemon zest
- 2 tbsp lemon juice
- ¼ tsp salt
Instructions
For the tart shell:
- Add the flour, powdered sugar and salt to a food processor and turn on for a few seconds until combined. If you don’t have a food processor, you can do this by using a pastry cutter. Add butter a couple of cubes at a time and pulse until mixture becomes crumbly.
- Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
- Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, use a rolling pin to roll out the dough into an 11-inch circle, then place gently into a tart pan. With a sharp knife, trim the edges of the dough to fit into the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Preheat the oven to 375°.
- Press aluminum foil or parchment paper tightly against the crust, covering the edges to prevent them from burning. Fill with uncooked rice, beans or pie crusts and make sure they’re fully distributed. Bake the crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil. Bake for an additional 10 minutes, or until golden and cooked through. Remove from the oven and cool completely before filling.
For the filling:
- Add 1 ½ cup of blueberries, water, granulated sugar and corn starch to a small pot. Simmer for 3-5 minutes, or until the blueberries burst and the mixture begins to thicken. Remove from heat and set aside.
- Add the rest of the blueberries to a medium sized bowl. Pour the cooked mixture into the bowl and add lemon zest, lemon juice, and salt. Stir to combine.
- Pour the blueberry mixture into the cooked tart shell and chill for at least two hours. Serve with whipped cream or ice cream and enjoy!
Rachel
This is an amazing and easy recipe! 5 stars!
Emily
So happy you enjoyed it 🙂
Michele
Was looking for the re pie for the Very Blueberry Tart…not the Dutch Apple Pie recipe. Could you send me the recipe that goes with the picture.
Emily
Hi Michelle, I apologize for the mixup but the recipe is correct now. I hope you like it! 🙂