Blueberry Tart - Couldn't Be Easier

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This blueberry tart is so simple to make yet packs a great taste. Everyone always loves this and it is a great way to use blueberries. This recipe comes from the "I Can't Believe It's Kosher" cookbook. Note: Tart may also be made in a 10-inch pie plate or a 10-inch quiche dish. A little extra care is needed to get the first piece out of a quiche dish.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F and spray 10-inch springform pan with non-stick cooking spray.
  2. Combine flour, salt and sugar.
  3. Cut in the butter with pastry blender or fork.
  4. Mix in the vinegar.
  5. Pat crust onto bottom of springform pan and 1 inch up side.
  6. For filling combine sugar, flour and cinnamon.
  7. Add 2 1/2 cups blueberries.
  8. Place evenly on top of crust.
  9. Bake for 1 hour.
  10. Remove from oven and put remaining 2 cups blueberries on top, lightly pressing in blueberries.
  11. Cool completely.
  12. Remove rim and serve from springform bottom.
Most Helpful

5 5

Great recipie that is easy to follow and yeilds impressive results. A tart pan makes it that much better and is well worth the cost if you don't have one. I also gently heated 1/3 cup of apple jelly until liquid and brushed it on as a glaze and lightly sprinkled the top with icing sugar.

5 5

This is an excellent recipe. I agree that it needs a little more flour, so I added half a cup. I also chill the dough a little so that I may roll it a little between two sheets of wax paper--I think it ends up more even than when I just pat it on the dish.

3 5

Very blueberry! Good, but I am not sure if it's just me but I wish that there was more crust/flour to it-- it was basically like a crumble to me. Additionally, there was a *ton* of sugar. I read the reviews below but I didn't want to half the sugar-- I should have. I guess testing your berries (eating five?) may help you with your sugar questions!