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Heavenly Blueberry Tart Recipe

Heavenly Blueberry Tart Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 slice: 283 calories, 12g fat (7g saturated fat), 31mg cholesterol, 154mg sodium, 44g carbohydrate (27g sugars, 2g fiber), 2g protein.

Reviews for Heavenly Blueberry Tart

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marykopec User ID: 7352086 38859
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!"

olgamold User ID: 5759599 42842
Reviewed Jul. 19, 2011

"healthy and tasty! All liked it!"

dotty3 User ID: 3609801 15020
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."

kayakbabe1 User ID: 1292154 17716
Reviewed Mar. 21, 2010

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

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