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Fresh Blueberry Tart Recipe

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4.2 from 12 reviews

A delightful Fresh Blueberry Tart featuring a crunchy gingersnap crust and a luscious lemon-infused blueberry filling, perfect for a refreshing dessert that comes together in just 30 minutes.

Ingredients

Crust

  • 1 1/2 cups (225 g) ground gingersnaps
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted

Filling

  • 1/4 cup granulated sugar
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons cornstarch
  • 1/3 cup cold water (plus up to 2 tablespoons extra if needed)
  • 24 ounces (~5 cups) fresh blueberries
  • 1 teaspoon vanilla extract

Instructions

  1. Make the crust: Combine the ground gingersnaps, dark brown sugar, and fine sea salt in a large mixing bowl. Whisk together until evenly combined. Add the melted unsalted butter and whisk again until the mixture is uniformly moistened. Press the crust mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place the tart pan in the freezer and chill for at least 10 minutes to set the crust before proceeding.
  2. Prepare the filling: In a medium saucepan, whisk together granulated sugar, fresh lemon juice, lemon zest, cornstarch, and cold water until smooth. Add half of the fresh blueberries to the saucepan and gently toss to coat them in the mixture. Place the pan over medium-high heat and cook while stirring constantly until the mixture comes to a simmer and thickens. Remove the pan from heat immediately to prevent overcooking.
  3. Combine remaining blueberries and flavor: Stir in the remaining fresh blueberries and vanilla extract gently for about a minute, ensuring the blueberries are evenly coated with the thickened lemon mixture. If the filling is too thick to coat all the blueberries, add up to 2 additional tablespoons of cold water to achieve the desired consistency.
  4. Assemble the tart: Pour the warm blueberry filling into the prepared chilled gingersnap crust, spreading it out evenly with a spatula to fill the tart shell.
  5. Chill to set: Place the tart in the refrigerator and let it chill for 1 to 2 hours, or until the filling is fully set and firm to the touch.
  6. Serve: Once set, remove the tart from the refrigerator, slice into 12 servings, and serve immediately. Enjoy your fresh blueberry tart!

Notes

  • For best results, use fresh, ripe blueberries to maximize flavor and texture.
  • If the filling thickens too much or becomes clumpy, add a little extra cold water to loosen it up.
  • You can prepare the crust and filling a day ahead and assemble the tart when ready to serve.
  • Make sure to chill the tart long enough so the filling doesn’t run when sliced.
  • This tart is best enjoyed within two days for optimal freshness and taste.

Find it online: https://dishcooks.com/fresh-blueberry-tart-recipe/