Classic Blueberry Tart

Name: Classic Blueberry Tart
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 1 1/4 cup all-purpose flour; 1/2 cup unsalted butter (cold, cubed); 1/4 cup granulated sugar; 1/4 teaspoon salt; 2-3 tablespoons ice water; 4 cups blueberries (fresh or frozen); 3/4 cup granulated sugar; 2 tablespoons cornstarch; 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon lemon zest; 1/4 teaspoon ground cinnamon

80 min 8 slices Medium

All Recipes

Classic Blueberry Tart

A delightful dessert showcasing fresh blueberries in a flaky pastry shell.

Prep

30 min

Cook

50 min

Total

80 min

Servings

Difficulty

Medium

The classic blueberry tart, or 'tarte aux bleuets', is a beloved dessert that highlights the natural sweetness and vibrant colour of blueberries. This tart is a staple in many Quebecois kitchens, offering a perfect balance of crisp pastry and juicy fruit filling. Blueberries are not only delicious but also packed with antioxidants, making this tart a somewhat guilt-free treat. Whether you're using freshly picked blueberries in the summer or frozen ones during the off-season, this tart is sure to impress your family and friends.

Ingredients

Servings

Pastry

Filling

Instructions

Prepare the pastry

In a bowl, combine flour, sugar, and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough holds together.

Pro tip: Avoid overworking the dough to keep it tender.

Chill the dough

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the pastry

Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 23 cm (9-inch) tart pan. Gently press into the pan and trim any excess.

Pro tip: Use a rolling pin to transfer the dough easily.

Blind bake the crust

Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for another 5-10 minutes until lightly golden.

Pro tip: Blind baking prevents the crust from becoming soggy.

Prepare the filling

In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, zest, and cinnamon. Toss to coat the berries evenly.

Pro tip: Cornstarch helps thicken the filling.

Bake the tart

Pour the blueberry mixture into the pre-baked tart shell. Bake for 30-35 minutes or until the filling is bubbly and set.

Pro tip: Place the tart on a baking sheet to catch any drips.

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Tips & Tricks

<ul><li>Use fresh or frozen blueberries for this recipe.</li><li>Ensure the tart shell is fully baked before adding the filling.</li><li>Allow the tart to cool completely before slicing for the best results.</li><li>For a glossy finish, brush the top with a simple syrup before serving.</li></ul>

Serving Suggestions

To serve, pair this blueberry tart with a dollop of whipped cream or a scoop of vanilla ice cream, which complements the tartness of the berries beautifully. This tart can be made ahead and stored in the refrigerator for up to 3 days. For longer storage, consider freezing individual slices and thawing them as needed.