The blueberry tart is a delicious shortcrust pastry filled with fresh fruit, easy to make and very delicious.
A shell of delicious shortcrust pastry filled with blueberries, a simple but delightful cake that pleases the palate of both adults and children, perfect as a dessert, but also for breakfast or a snack.
Read how to make the blueberry tart with the easy recipe you find below, as usual, right after the photo 😉
You might also be interested in the following blueberry-based recipes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the blueberry tart
- 2 1/2 cups all-purpose flour (plus extra for working)
- 1 1/4 cups sugar
- lemon zest (grated from half a lemon)
- Half packet baking powder (8 g)
- 7 oz butter
- 1 egg
- 2 egg yolks
- 2 1/3 cups blueberries
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- butter (a few pats)
- powdered sugar (for decoration)
Preparation of the blueberry tart
In a large bowl, pour the 2 1/2 cups of flour, sugar, baking powder, zest of half a lemon, and softened butter cut into pieces, and mix quickly until you have a sandy mixture.
Add the egg and the yolks and knead until you get a smooth and homogeneous dough.
Form a dough ball, wrap it in plastic wrap and let it rest in the refrigerator for at least an hour.Meanwhile, wash the blueberries and dry them.
Place them in a bowl and add the brown sugar and flour, and mix thoroughly.
After the dough’s resting time, take two-thirds of it and roll it between two sheets of lightly floured parchment paper, using a rolling pin, until you form a disk large enough to cover the bottom and sides of a 9-inch diameter tart pan.Place the crust in the tart pan and prick the bottom with a fork.
Pour in the prepared blueberries and add a few pats of butter on the surface.
Roll out the remaining dough, again between two sheets of parchment paper, to form a disk large enough to cover the tart filling.Place it over the blueberries and seal the edges with the lower crust to close the tart.
Bake in a preheated oven at 350°F for thirty-five to forty minutes, until golden.
Allow to cool completely before transferring your blueberry tart to a serving plate and decorating as desired with powdered sugar.
Notes
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