Heavenly Blueberry Tart Recipe
Heavenly Blueberry Tart Recipe photo by Taste of Home

Heavenly Blueberry Tart Recipe

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Mmmm—this tart is bursting with the fresh flavor of blueberries! "Not only do I bake the berries with the crust," describes Lyin Schramm of Berwick, Maine, "but after I take the tart out of the oven, I top it with just-picked fruit."
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 6-8 servings


  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup cold butter
  • 1 tablespoon vinegar
  • 2 pints fresh blueberries, divided
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Nutritional Facts

1 serving (1 slice) equals 283 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 154 mg sodium, 44 g carbohydrate, 2 g fiber, 2 g protein.


  1. In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom.
  2. For filling, place 1 pint of blueberries over crust. Combine the sugar, flour, cinnamon and nutmeg; sprinkle over blueberries. Place tart pan on a baking sheet.
  3. Bake at 400° for 55-60 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange and press remaining berries in a single layer over top. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Heavenly Blueberry Tart in Country Woman July/August 1996, p11

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 27, 2013

"Best blueberry Tart ever according to my husband...this is now his new birthday cake request!! Used blueberries freshly picked from our garden!"

Reviewed Jul. 19, 2011

"Healthy and tasty! All liked it!"

Reviewed Jul. 6, 2010

"Very easy to make. I made this for the 4th of July. Just delicious!! I reduced to cooking time about 10 minutes. I plan to make this again."

Reviewed Mar. 21, 2010

"Perfect and easy dessert to make; love the blend of cooked and uncooked berries!"

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