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Blueberry tart on a white platter.

Blueberry Tart

  • Author: Ben
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 8 Servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: French


If you are looking for a creamy, sweet, crumbly baked dessert, this Blueberry Tart is for you. The ingredients are all very simple and the flavor is so special. Give this baked treat a try today.



For Blueberry Filling:

  • 1 cup blueberries
  • ½ cup sugar
  • ½ teaspoon lemon juice
  • 2 tablespoons corn starch

For Custard:

  • 1 cup heavy cream
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup sugar

For Crust:

  • 1 ½ cups all purpose flour
  • ¾ cups softened butter
  • 6 tablespoons sugar (¼ cup of sugar + 2 tablespoons)
  • ½ teaspoon salt


  1. Add all filling ingredients to pan and turn on to medium heat
  2. Once heated, mix with fork and loosly mash up full blueberries
  3. Once bubbling, it should start to thicken. At that point remove from heat
  4. While blueberries are heating and cooling, make custard and crust
  5. To make custard, mix all custard ingredients well.
  6. In stand mixer with mixing paddle, add flour and 6 tablespoons sugar
  7. Turn mixer on low and add softened butter about 2 tablespoons at a time
  8. Once all butter is added, allow to mix until crust ingredients look like a fairly uniform crumble. Use rubber spat to loosen any stuck butter
  9. Preheat oven to 350° Fahrenheit
  10. Cut parchment paper to fit bottom of tart pan (if you don't have a non-stick pan)
  11. Loosely add layer of crumble to bottom of tart pan and then press down
  12. Loosely add crumble around edges and then pat tight.
  13. Add additional crumble to edges to make uniform and to bottom. Press down to tighten crust
  14. Use knife or flat surface to remove excess crust on edge
  15. There may be some crumble leftover, that is ok.
  16. Add blueberries to bottom
  17. Add custard
  18. Carefully place tart in middle rack and bake for 45 minutes
  19. Remove and allow to cool for 3 hours.
  20. At this point, you can remove from tart pan. The crust is fragile so take care. If your crust breaks, it is ok... it will still taste awesome.
  21. Either eat or store in fridge.



  • Use a non-stick tart pan or line the bottom with parchment paper.
  • You could substitute most other berries if you wanted different flavors.
  • Take care when removing the tart from the pan, and make sure to allow it to cool a bit. 
  • Powdered sugar and fresh fruit are great toppings for this tart. 
  • Store in the refrigerator.


  • Serving Size: 1/8 of tart
  • Calories: 527 calories
  • Sugar: 49 g
  • Sodium: 311 mg
  • Fat: 31 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 13 g
  • Carbohydrates: 63 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 132 mg

Keywords: blueberry tart