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Blueberry Tart



I liked the look of this blueberry tart recipe because it used both cooked and fresh blueberries. I made the crust from scratch, but you could easily use a store bought crust. The tart turned out extremely delicious and is a bit less heavy than eating a whole piece of pie.




  • 1 cup all-purpose flour
  • 2 tbs sugar
  • 1/8 tsp salt
  • 1/2 cup cold butter
  • 1 tbs vodka or vinegar


  • 2 pints fresh blueberries, divided
  • 2/3 cup sugar
  • 2 tbs all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg


  • In food processor, combine flour, sugar, and salt. Add butter and pulse until crumbly. Add vodka or vinegar and pulse until dough comes together. Press into lightly greased 9″ tart pan.
  • Place 1 pint of the blueberries over the crust. Combine the sugar, flour, cinnamon, and nutmeg and sprinkle the mixture over the blueberries.
  • Bake at 400° for 50-60 minutes until crust is browned and filling is bubbly. Remove from oven, arrange and press remaining blueberries in a layer over the top.
  • Dust with powdered sugar before serving

Thanks to Taste of Home for the recipe (

2 Responses to “Blueberry Tart”

  1. lonaldephotos

    Hi, I love the recipe and am wondering what size your tart pan is! I would love to make a larger size if possible (the picture is deceiving).


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