This simple blueberry tart showcases the best of peak-season fresh fruit. It’s so good you can serve it alone, but a dollop of whipped cream makes it even better.
Heavenly Blueberry Tart Recipe photo by Taste of Home

When you have too many blueberries on hand (can there ever really be too many fresh blueberries?), a super easy and delicious blueberry tart is the way to go. The buttery tart shell comes together quickly, and the best part: No need to blind bake it! Simply put a fresh blueberry mash in the tart shell, bake, and top with more fresh fruit. It’s one of the prettiest tart recipes you’ll serve any time of year.

Blueberry Tart Ingredients

  • Flour: All-purpose flour is best for this tart crust. You’ll need a bit for the filling, as well.
  • Sugar: You’ll need some sugar for the crust, and more for the filling. You can always adjust the amount of sugar according to the sweetness of the berries.
  • Salt: As with most baked goods, a little salt goes a long way for bringing out the flavor. Table salt is the best type of salt for this recipe.
  • Vinegar: The acidity in vinegar helps to make a tender, buttery crust. White vinegar is fine to use; you won’t taste it at all.
  • Blueberries: Choose the freshest berries you have for this blueberry tart. Frozen could work for the filling, but you’ll want fresh berries for the very top. If you bought too many at the farmers market (like I do every week), use them up in these other recipes with fresh blueberries.
  • Spices: A touch of cinnamon and nutmeg is all you really need to spice this tart. You don’t want to mask the flavor of the blueberries, only enhance it.


Step 1: Make the dough

Mixing flour, sugar, salt and cold butter in a black bowl to make dough for Blueberry Tart on Wooden SurfaceTMB Studio

Preheat the oven to 400°F. In a small bowl, combine the flour, sugar and salt. Cut in the cold butter until the mixture is crumbly. Add the vinegar, and toss with a fork to moisten the dough.

Step 2: Press the dough into the pan

pressing Blueberry Tart dough in tart pan with hands on wooden surfaceTMB Studio

You’ll want a 9-inch tart pan with a removable bottom for this recipe. Gently press the dough into the lightly greased pan, fitting the dough into the edges with your fingers.

Editor’s Tip: Baking a tart isn’t difficult, but a few pointers can help you make perfect edges. Hold a lightly floured measuring cup with one hand, and press the dough firmly against the side of the pan. At the same time, push down the top of the crust with your other thumb to ensure it’s level with the rim of the pan.

Step 3: Make the filling

mashing Blueberries in a bowl to make Blueberry Tart FillingTMB Studio

To make the filling, lightly smash 2 cups blueberries in a bowl. You can use a potato masher, a fork or a wooden spoon, whichever works best. Combine the sugar, flour, cinnamon and nutmeg in another bowl, then stir into the smashed blueberries.

Step 4: Fill the tart shell, and bake

Pouring Blueberry Tart Filling on pressed dough in tart pan on wooden surfaceTMB Studio

Spread the smashed blueberry mixture evenly into the crust. Sprinkle the top with 1 cup whole blueberries. Place the filled tart on a baking sheet to catch any drips and dribbles. Bake for 40 to 45 minutes or until the crust is brown and the filling is bubbly. Remove from the oven.

Pouring Blueberry Tart Filling on pressed dough in tart pan on wooden surfaceTMB Studio

Step 5: Finish the tart

Topping Blueberries on Blueberry Tart on wire oven rack on wooden surfaceTMB Studio

Arrange the rest of the fresh berries over the top, and let the whole thing come to room temperature. Remove from the tart pan, then slice. Serve alone or with your favorite topping.

How to Store a Blueberry Tart

This tart lasts up to four days in the refrigerator. Make sure to cover well before storing.

Blueberry Tart Tips

Blueberry Tart on a Black Rough BackgroundTMB Studio

Can you use frozen blueberries for this tart?

It’s fine to use frozen berries as a substitute for fresh in many blueberry recipes, but you’ll want to use fresh for this blueberry tart. If you use frozen berries in the tart filling, they can release more juice than fresh would, which could affect the tender tart crust as it bakes.

Can you make this blueberry tart ahead of time?

You can make this tart a few days before serving, and store it in the refrigerator.

What can you serve with a blueberry tart?

Bursting with sweet, fresh berries, this blueberry tart is perfect on its own. But like any fruit tart or pie, fresh whipped cream is a great accompaniment. For sipping, pair it alongside a sweet dessert wine or anything bubbly. And you certainly can’t go wrong serving it with a proper cup of tea!

Watch how to Make Heavenly Blueberry Tart

Heavenly Blueberry Tart

Mmm—this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. —Lyin Schramm, Berwick, Maine
Heavenly Blueberry Tart Recipe photo by Taste of Home
Total Time

Prep: 20 min. Bake: 40 min. + cooling


6 servings


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


  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, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup whole blueberries. Place tart pan on a baking sheet.
  3. Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts

1 piece: 380 calories, 16g fat (10g saturated fat), 41mg cholesterol, 173mg sodium, 59g carbohydrate (36g sugars, 3g fiber), 3g protein.