Blueberry Tart

Total Time:
1 hr 20 min
20 min
1 hr

8 servings

  • Cooking spray
  • 1 cup all-purpose flour, plus 1 tablespoon
  • 1/3 cup granulated sugar, plus 1 1/2 tablespoons
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 2 egg yolks
  • 4 cups blueberries
  • 1 lemon, zest and 1 tablespoon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Confectioners' sugar, for dusting
Watch how to make this recipe.
  • Special equipment: a 9-inch springform pan

  • Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.

  • Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.

  • Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.

  • Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Blueberry Almond Breakfast Tart

    Recipe courtesy of Anne Thornton