Wow Them With One of These Varieties of Blueberry Tart
Make a spectacular dessert with fresh blueberries when you make one of these varieties of blueberry tart.
Fresh blueberries from Florida are soon to be on their way, and a delicious blueberry tart is one way to utilize fresh blueberries in a dessert. There are actually a few different varieties of blueberry tart, each one enveloping tangy blueberries in a buttery pastry dough. Try your hand at making each blueberry tart variety and find which one you like the best.
Three Different Blueberry Tart Recipes
A blueberry tart is made with a tart pan, giving the dough a compact, shortbread-like consistency. They are visually stunning dishes. Try this blueberry tart from TasteofHome.com.
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1/2 cup cold butter or margarine
- 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
- In a bowl, combine flour, sugar and salt; cut in butter until crumbly.
- Gently mix in vinegar to moisten.
- Press into the bottom and up the sides of a lightly greased 9-in. tart pan.
- Place 1 pint of blueberries over crust.
- Combine sugar, flour, cinnamon and nutmeg; sprinkle over blueberries.
- 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.
Yield: 6-8 servings
As the name implies, this dessert is French. It consists of flaky dough rolled out, filled with a (usually) fresh fruit filling, and then the edges are rolled over to create a crust. It’s usually painted with egg whites for that delicious brown when baked. Try this Blueberry Galette from New Orleans pastry chef, Ruby Bloch:
For Galette Dough:
- 2 ⅝ cups flour
- 2 tablespoons sugar
- 1 ½ teaspoons salt
- 1 cup butter
- 2 ½ teaspoons white vinegar
- ⅓ cup ice water
- For blueberries:
- 2 cups (12 ounces) fresh blueberries
- 1 ½ teaspoons lemon juice
- ¼ cup sugar (more if berries are particularly tart)
- 1 tablespoon cornstarch
- For Baking:
- ⅛ cup heavy cream
- ¼ cup sugar in the raw
1. Whisk flour, sugar and salt in a medium bowl and place in freezer.
2. Cut butter into ¼-inch pieces and place in freezer.
3. When ingredients are frozen, place butter and flour mixture into food processor.
4. Pulse until butter is in pea-size pieces, about 15-20 seconds.
5. Distribute vinegar and water evenly and pulse until dough forms and it sticks together when you squeeze it.
6. Place dough back in the medium bowl and press to form a tight disk of dough. You will still see flecks of butter.
7. Wrap tightly with plastic wrap and chill for at least one hour and up to three days.
8. While dough is chilling, combine berries, lemon juice, sugar, and cornstarch in a bowl and set aside. Feel free to add any spices or flavoring you like to the mix.
9. Once dough is chilled, roll out on a lightly floured board to an 8-inch-thick large disk. Your final galette will be about half the size of the disc you roll out, so adjust accordingly. Use a knife to score an even circle so when you make your fold, the dough will look even.
10. Preheat oven to 375 F.
11. Place dough onto a sheet tray for baking before filling and forming your galette.
12. Pile berry mixture into the center of the disk of dough, leaving about 6 inches of space between the berries and the edge of the disk. Take a piece of dough from one side of the disk and fold it a ⅓ of the way onto the berries. Continue to fold over the sides of dough onto the berries. The closer in length each crease from the dough is, the more uniform your final galette will be. Make sure to pinch the dough corners that form as a result of your folds. This will help keep the juices inside while baking.
13. Place pan in the freezer for at least 15-20 minutes until dough is hard. Remove from freezer, brush dough generously with cream and sprinkle with sugar in the raw. Bake for 30-45 minutes, until dough is golden and berries are bubbling. Let cool completely before slicing. Top with your favorite ice cream, whipped cream, herbs, or more berries!
Chef's note: Galette can be stored at room temperature for one or two days, but I recommend eating it the same day it's baked.
A Crostata is essentially the same thing as a Galette, but it’s Italian rather than French. Try this Blueberry Crostata from The Food Network.
- To Finish:
- For the crust: Put the flour, granulated sugar and salt in a food processor fitted with a steel blade; pulse to combine.
- the butter and pulse until it is in small pieces and distributed throughout the flour.
- With the machine running, add the ice water 1 tablespoon at a time until the dough comes together in a ball.
- Turn out onto a floured surface and gently form into a disc. Wrap in plastic wrap and put in the freezer for at least 1 hour.
- Roll the dough out on a lightly floured surface into a 10-inch circle and transfer to a rimmed baking sheet, then refrigerate 20 minutes.
- For the filling: Meanwhile, combine the blueberries, granulated sugar, cornstarch, lemon juice and zest in a medium bowl; mix gently until the berries are evenly coated and glossy.
- To finish: Preheat the oven to 425 degrees F. Pour the filling into the center of the dough, leaving a 2- to 3-inch border.
- Gently fold in the edges of the crust all along the circle.
- Brush the crust with egg and sprinkle with sparkling sugar, if using.
- Bake until the crust is golden and the filling just begins to bubble, 20 to 22 minutes.
- Let cool 20 minutes and serve warm or at room temperature.