Walking through the grocery store the blueberries are just staring at me, longing to find their way into a flaky crust and covered in crumble or a woven flaky crust topping.
Blueberry tart is one of my mother’s favorite dishes. With a March birthday, and the beginning of spring just starting it is a treat to bake and eat for her early spring birthday.
This recipe was refined from an old recipe of my grandmother’s and modernized to be the easy blueberry tart we get to enjoy today. We will be showing you how to make this delicious and easy to make desert to enjoy for any occasion or just for the heck of it.
Quick Pie Crust
First is the crust. We are using our quick pastry crust in this recipe. The ingredients are included here.
We use the cold fat with cold water method and cut the fats into the flour quickly to allow small crumbs of fat to melt evenly at higher temperatures, producing a flaky crust with amazing flavor for sweet and savory pastry.
A few things about the ingredients for a quick pastry crust:
- Use a high quality all purpose flour. King Arthur Flour is a favorite for us.
- For fats we use is a combination of coconut oil and butter. This gives that yummy buttery taste with the higher heat melting point from coconut oil for hotter bakes.
- Ice water
- Salt gives flavor
- A pinch of cardamom (for fruity pies and tarts). It gives the dough a subtle lift.
The coconut oil will need to be cool to cold. Frozen coconut oil is hard to work with but… coconut oil will warm up easier and melt into a liquid as it gets warmer so you will need to work quickly. The important thing is to keep the fats in tact so as the fats are blended together, a crumbly mix will be the result as the fats are cut in with the dry ingredients.
As the butter and coconut oil is cut into the dry ingredients use a dough cutter. In this case I used a mashed potato blender, similar to a dough cutter, to cut the fats with the dry ingredients. You can also use a larger fork. This will chop the fats into small pieces yet. allow them to retain their structure in the dough.
Blending the dough will start to come together in a few minutes and look something like this just before you pour in your ice cold liquids.
Your dough should look something like this prior to mixing in the ice cold water. Crumbly but blended.
Once you pour in the water the dough will be easy to blend in. Here you can use hands (quickly so the fats stay in tact). You should see little balls of butter and coconut oil mixed in through your dough.
Alternative – You can move the dough to a floured surface and work the dough. We kept it in the bowl for this batch.
This recipe makes enough dough for 2 – 9 inch pies or 1 – 9 inch pie with a woven lattice or detailed decoration. We have also made 3 smaller quiches with this recipe.
Blueberry Tart Filling
This is why we are calling this the easy blueberry tart.
- 2 1/2 cups of fresh blueberries
- 1/2 cup of blueberry jam
- Zest from 1 lemon and a splash of juice
Blend all of these in a bowl and set aside.
We are ready to assemble the blueberry tart. First blend the Jam and fresh blueberries. Once these are blended set aside and we will bake the crust.
Use pie weights for your tart. If you don’t have those heavy spoons will do just as well. We used spoons for this bake.
Bake for 8-10 minutes at 360 degrees. You will want to see some light golden coloring on the edge of the crust. This way you will know it is just done enough for the second bake.
Fill your baked crust to about 3/4 high and then cover with streusel. Use as much or as little streusel as you see fit. Some like it thicker and others not so much. Bake your blueberry tart at 360 for 10-12 minutes until you see some golden browning along the top and edges of the crust.
This blueberry tart is fantastic with ice cream or just by itself. It will stay well for the next day as well. Enjoy!!