My favorite part about this simple blueberry tart recipe is that it looks effortless. A stylish dessert? Who knew?!?
I suppose this could also be considered a galette, because of the way the dough is wrapped and how the dish is baked. But does it really matter what it’s called when it looks and tastes so delicious?
It’s an especially delectable dessert when blueberries are in season. I grew these ones in my own backyard last year!
But you don’t have to grow them fresh to serve up success. In fact, people love this recipe because it has a bit of a supermarket shortcut too — making your blueberry filling a snap to master.
I really think you’ll find yourself using this blueberry tart recipe again and again. What an enjoyable way to end a light and seasonal meal!
Simple Blueberry Tart
My favorite part about this simple blueberry tart recipe is that it looks effortless. A stylish dessert? Who knew?!?
Ingredients
Dough
- 1 & 1/2 cup all-purpose flour
- 1/4 cup sugar
- 3 tbsp cinnamon
- 1 & 1/2 sticks cold butter, cut into small pieces
- 1/4 cup ice water
- Pinch of salt
- 1 cup sliced almonds
- Egg wash (one egg + 2 tbsp water)
Filling
- 2 (14-oz) cans blueberry pie filling
- 1 lb fresh blueberries
- 2 oz fresh lemon juice
- 1/2 cup sliced or slivered almonds
- Zest of 1 lemon
Instructions
- To prepare the dough, combine the flour, sugar, and cinnamon in the bowl of a food processor, and pulse to blend. Add the butter, a little at a time, and continue to pulse until the dough comes together in small pieces. If it looks dry, add in the cold water, and pulse. The dough has reached the perfect consistency when you can form it into a ball.
- Wrap the balled dough in plastic wrap and let it rest in the refrigerator for 1 hour.
- Preheat the oven to 375°.
- Unwrap the dough and roll it out to form a 10″ x 16″ rectangle. Wrap the dough around the rolling pin and lift it onto a large rectangular baking pan.
- Sprinkle the dough with sliced almonds, leaving a 2″ border clear to fold over the tart.
- To prepare the filling, drain the canned blueberry filling, leaving about 1/2 of the syrup in the can. Combine the half-drained blueberry filling with the fresh blueberries and lemon juice. Spoon the filling onto the crust, leaving a 2″ border. Gently fold in the edges on all sides. Brush the edges of the pastry with the egg wash and sprinkle with the sliced or slivered almonds.
- Bake for 30-40 minutes. When ready to serve, garnish with the lemon zest.
Of course you can serve this topped with vanilla ice cream. But you might want to try making a homemade whipped cream, with a touch of lemon zest or cinnamon mixed in. Oh boy! Did we just raise the bar or what??
If you love baked fruit recipes, be sure to check out my peach cobbler. It’s another lip smacking, can’t get enough of it kind of recipe. Pie. It’s just. so. good.
And while you’re doing a little more cooking and baking these days, be sure to check out my favorite bakeware and cookware to better ensure success!
From my kitchen to yours,
Jill
Did you know I have my own online shop? Check it out HERE!
