A simple golden, flaky pie crust is wrapped around sweet, fresh blueberries and baked with a sweet sugar glaze on top. This rustic blueberry tart is great for breakfast or with a cup of coffee with a friend, this is a recipe easy enough for everyday and delicious enough for special moments!
If you are like me and you inevitably buy too many blueberries, another great way to use them is in my Lemon Blueberry Bundt Cake. Because OH. MY. GOSH. blueberries were invented simply so the world could have that cake. SO good.
In the US, blueberry season is generally April through September, although fresh blueberries are available year-round at most grocery stores. This perfect filling only consists of fresh blueberries in a simple mixture of sugar, flour, and spices. Blueberry season in Minnesota is one of my favorite times, as we have the sweetest wild blueberries in the Midwest.
Key Ingredients for Blueberry Tart:
- Fresh Blueberries: Using fresh blueberries for this recipe is easy enough to do. A simple mixture of sugar, flour, and spices will give you the perfect blueberry filling. See tips below for using purchased pie filling.
- Pie Crust. Whenever I have the time, I prefer using Grandma’s BEST Pie Crust Recipe. Trust me, that crust will elevate any pie you make with it! If I don’t have the time a good quality purchased pie crust works just fine!
If you want to further simplify this easy tart, you can even sub your favorite blueberry pie filling for the fresh Blueberries; just fill your pie crust, glaze the top, and bake! The substituted version is not quite as good, but it is the best 4-ingredient blueberry tart that you will ever have.
What is the difference between a Tart and Crostata?
This recipe could be a tart or a crostata, depending on regionality and who you ask. Originally, Tarts and Crostata differed in that they were cooked in different ways. Both pastries are forms of a Galette, which is a thin/flaky baked pastry that often contains a fruit filling.
The Tart actually got its name from being baked in a Tart pan, which holds a very distinguished shape; this differs from a Crostata in that the Crostata is a free-formed pastry. Over time, culinary language has changed and evolved, so now the two terms are virtually indistinguishable.
Tips for making Blueberry Tart:
- Purchased pie crust: Let’s face it, you don’t always have time for a homemade crust. Luckily, store-bought crusts work beautifully for this recipe, just be sure to use the name brand one though. The difference in taste and texture is truly worth the extra dollar, as the others just do not seem to have the same buttery taste or delicate texture.
- Egg Wash: Taking the time to do a quick egg wash and sugar sprinkle on the crust is extremely important for this tart, ESPECIALLY if you are using a pre-made crust. The extra richness and light sugar crunch is the perfect complement to the flaky crust. I pinky swear it’ll be worth it.
- Purchased filling: You can sub your favorite blueberry pie filling for the fresh Blueberries; just fill your pie crust, glaze the top, and bake! The substituted version is not quite as good, but it is the best 4-ingredient blueberry tart that you will ever have.
- Extra spices: If you have time & energy, add a teaspoon of nutmeg, a dash of cloves, and a quick shake of pepper to your blueberries to elevate the tart.
How to make a Rustic Blueberry Tart:
- Combine blueberries, sugar, cinnamon, lemon juice, and cornstarch to coat the blueberries.
- Place the blueberries in the center of the crust leaving about 2-3 inches around the sides.
- Fold the crust over the berries all the way around.
- Add an egg wash and sugar sprinkle.
- Bake until the crust is golden brown.
While this beautiful tart is baking, grab yourself a cup of coffee, a bowl of ice cream, and enjoy the incredible smell coming from your oven. When your family inevitably comes running to investigate the intoxicating smell of a freshly baked pastry, you will remember what home-baking is all about: bringing together friends and family.
Rustic Blueberry Tart
Ingredients
- 1 pint Blueberries washed and stems removed
- ¼ cup granulated sugar + 1 tbsp for topping
- ½ tsp cinnamon
- 1 ½ tsp fresh lemon juice
- 2 tbsp cornstarch
- 1 egg
- 1 pie crust
Instructions
- Preheat your oven to 350 degrees and prepare a baking sheet with parchment paper
- In a large mixing bowl combine blueberries, sugar, cinnamon, lemon juice, and cornstarch and mix until the blueberries are well coated.
- Take your pie crust and lay it out on the baking sheet. Place the blueberries in the center of the crust leaving about 2-3 inches around the sides.
- Fold the crust over the berries all the way around. (see photos)
- Whisk one egg in a small bowl and using a pastry brush, brush the top of the pie crust, sprinkle the crust with about 1 tbsp of sugar.
- Bake at 350 for about 20 minutes or until the curst is golden brown. (check it after 15 minutes)
- Serve warm.
Absolutely!!
Great recipe….could I use store-bought puff pastry in place of pie crust?
I adjusted quantities since I prefer maximum fruit in any pie I make. I used the simplest butter pie crust recipe I know of – – flour, butter, salt, ice water, with an egg wash and sugar on the wash.
To account for the liquid from the fruit, I baked it on parchment paper on a cookie sheet that has an embossed pattern on the surface which allows for air to travel under the cookies or whatever else is baking.
With butter pastry, “perfect” is not necessary to try for. A “rough” pastry dough can yield better flavour because it will be flaky since the butter to flour ratio will be “uneven”. So, with pie, it can be a bit sloppy as long as one accounts for the fruit liquid as it relates to the pastry. With this being an opened face pie, thinner pastry on the bottom worked in my version.
To account for the extra liquid from the greater amount of fruit I used, I baked it for 35/40 minutes, covering the top with tin foil after twenty minutes to prevent burning the top.
I could have eaten the whole thing myself….
I’m so glad!! It’s crazy easy to make, isn’t it. Yummy!
This was the easiest Nd best recipe I have ever used!!!
Rave reviews from everyone!
Delicious!!!!