Hey there, baking lovers! Are you in the mood for a dessert that’s both impressive and surprisingly simple to make? Let me introduce you to my absolute favorite: French Blueberry Tart. This isn’t just any blueberry tart; it’s got that special French touch that makes it extra delicious. Trust me, once you try this French Blueberry Tart, you’ll want to make it again and again!
Why You Will Love This Recipe
This French Blueberry Tart recipe is a winner for so many reasons. First off, the crust is wonderfully buttery and flaky – it’s the kind of crust that practically melts in your mouth. Then, we fill it with a luscious, juicy blueberry filling that’s bursting with fresh blueberry flavor. It’s not overly sweet, letting the natural sweetness of the blueberries shine through. What’s even better is how beautiful it looks! Imagine serving this homemade blueberry tart to your friends or family. They’ll think you spent hours in the kitchen, but it’s actually quite straightforward. This recipe for blueberry tart is perfect for anyone, even if you’re just starting out with baking. It’s easy enough for a weeknight treat but elegant enough for a special occasion.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/4 cup ice water
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
For the Filling:
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
Step-by-Step Instructions
Step 1: Get Started with the Crust
Let’s make the crust first. In a big bowl, put in the flour, sugar, and salt. Mix them together. Now, add the cold butter cubes. Using your fingers or a pastry blender, work the butter into the flour until it looks like coarse crumbs. You should still see little bits of butter – that’s exactly what you want for a flaky crust!
Step 2: Bring the Dough Together
Slowly pour in the ice water, one tablespoon at a time. Mix gently until the dough just comes together. Be careful not to mix it too much. Form the dough into a flat disc shape, wrap it up in plastic wrap, and pop it in the fridge. Let it chill for at least 30 minutes. This chilling time is super important for making sure your crust is nice and flaky.
Step 3: Make the Blueberry Filling
While the dough is chilling, we can get the blueberry filling ready. In another large bowl, gently put in the fresh blueberries, sugar, cornstarch, lemon juice, and cinnamon. Mix everything together softly until all the blueberries are coated with the mixture. Set this bowl aside for now.
Step 4: Roll Out the Tart Crust
Sprinkle a little flour on your kitchen counter or a clean board. Take the chilled dough out of the fridge and unwrap it. Use a rolling pin to roll the dough into a circle that’s about 12 inches wide and about 1/8 inch thick. Carefully lift the dough and place it into a 9-inch tart pan that has a removable bottom. Gently press the dough into the pan, making sure it fits snugly into the corners and up the sides. Trim off any extra dough that’s hanging over the edge of the pan. You can make the edges look pretty by crimping them with a fork, or just leave them plain.
Step 5: Fill and Bake Your Tart
Pour the blueberry filling right into the tart crust. Spread it out evenly. Now, it’s time to bake! Put the tart in a preheated oven at 375°F (190°C) for about 45-50 minutes. You’ll know it’s done when the crust is golden brown and the blueberry filling is bubbly. If you notice the crust getting too brown before the filling is bubbly, you can loosely cover the edges of the crust with aluminum foil to prevent burning.
Step 6: Cool and Enjoy!
Once your French Blueberry Tart is baked, take it out of the oven and let it cool completely in the tart pan on a wire rack. It’s really important to let it cool all the way before you try to slice it. This gives the filling time to set up perfectly. I know it’s hard to wait, but trust me, it’s worth it!
Serving Suggestions
This French Blueberry Tart is absolutely amazing just as it is. But if you want to take it to the next level, try serving it with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. A light dusting of powdered sugar on top right before serving also makes it look extra special. This is the perfect dessert for a summer get-together, a Sunday brunch, or even a holiday celebration. Imagine bringing this beautiful and tasty blueberry tart to your next potluck or serving it as a delightful end to a family dinner. It’s always a hit!
Storage and Reheating
Got leftovers? Lucky you! You can store your French Blueberry Tart in the refrigerator for up to 3 days. Just make sure to cover it loosely with plastic wrap or put it in an airtight container to keep it fresh. When you’re ready to enjoy it again, you can eat it cold straight from the fridge, or gently warm it up. If you want to reheat it, pop a slice in a 300°F (150°C) oven for about 10-15 minutes until it’s just warmed through. Honestly, it’s delicious cold or warm!
Key Details
Prep time: 30 minutes (plus 30 minutes chilling time)
Cook time: 45-50 minutes
Servings: 8 servings
Equipment:
- Large bowl
- Pastry blender or fingers
- Measuring cups and spoons
- Plastic wrap
- Rolling pin
- 9-inch tart pan with removable bottom
- Wire rack
French Blueberry Tart
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup 1 stick cold unsalted butter, cut into small cubes
- 1/4 cup ice water
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
Instructions
- In a big bowl, put in the flour, sugar, and salt. Mix them together. Now, add the cold butter cubes. Using your fingers or a pastry blender, work the butter into the flour until it looks like coarse crumbs.
- Slowly pour in the ice water, one tablespoon at a time. Mix gently until the dough just comes together. Form the dough into a flat disc shape, wrap it up in plastic wrap, and pop it in the fridge. Let it chill for at least 30 minutes.
- In another large bowl, gently put in the fresh blueberries, sugar, cornstarch, lemon juice, and cinnamon. Mix everything together softly until all the blueberries are coated with the mixture. Set this bowl aside for now.
- Sprinkle a little flour on your kitchen counter or a clean board. Take the chilled dough out of the fridge and unwrap it. Use a rolling pin to roll the dough into a circle that’s about 12 inches wide and about 1/8 inch thick. Carefully lift the dough and place it into a 9-inch tart pan that has a removable bottom. Gently press the dough into the pan, making sure it fits snugly into the corners and up the sides. Trim off any extra dough that's hanging over the edge of the pan. You can make the edges look pretty by crimping them with a fork, or just leave them plain.
- Pour the blueberry filling right into the tart crust. Spread it out evenly. Put the tart in a preheated oven at 375°F (190°C) for about 45-50 minutes. You’ll know it’s done when the crust is golden brown and the blueberry filling is bubbly.
- Once your French Blueberry Tart is baked, take it out of the oven and let it cool completely in the tart pan on a wire rack.
