Fourth of July

Blueberry Tart

September 11, 2009
5 Ratings
  • Serves 1 pie
Author Notes

The crust of this pie is more like a shortbread than a typical pie pastry, which means no rolling and no fuss. It's adapted from Alice Medrich's recipe for a mocha tart (aka the kind of pie I typically like: chocolate), and it takes well to this fruit filling. —Cara Eisenpress

Test Kitchen Notes

We have a soft spot for press-in pastry dough, which is a great feature of this blueberry tart. SmallKitchCara has you simply mix the pastry ingredients with a wooden spoon and pat the wet dough into a tart pan – a boon to anyone afraid of rolling pins (ahem, Merrill). But it was the crumble-like topping on this tart that really appealed to us. The crumble sinks down into the blueberries and peaches as they soften, and crisps on top, creating layers of texture. The filling and juices are pure and loose, and timidly sweetened, which we thought complemented the fruit’s acidity. Two notes: we lifted the fruit from its juices before adding it to the tart, as we didn't want to make the crust too soggy, and we found that our filled tart needed a little extra cooking time -- about 35 minutes in total. - A&M —The Editors

What You'll Need
  • For the Crust and the Filling
  • 1 stick (1/2 cup) butter, melted
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 3/4 teaspoon pure vanilla extract
  • 1 cup flour
  • 2 cups blueberries, picked over and washed
  • 2 peaches, diced
  • juice from 1 lemon
  • 1 tablespoon sugar
  • For the Crisp Topping
  • 1/4 cup flour
  • 1/4 cup rolled oats
  • 1/4 cup sugar
  • pinch of cinnamon
  • pinch of salt
  • 2 tablespoons softened butter
  1. Preheat the oven to 350°F. Mix together all the ingredients for the crust and press the dough into a fluted pie pan with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides. Bake the crust for 8-10 minutes, until is is just beginning to firm up.
  2. Toss the fruit with the lemon and sugar and set aside.
  3. To make the crisp topping, combine the flour, oats, sugar, cinnamon, and salt. Work in the butter, using your fingers, until you have a very dry dough that clumps together when you press it.
  4. When the crust is done baking, spread the fruit evenly in it. Sprinkle the crisp topping over everything, then return to the oven. Bake for 20-25 minutes more, just until the crust is brown, the blueberries are slightly melted, and the topping is crisp. Cool slightly before serving with vanilla ice cream.
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    JoAnn Bauer
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I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (, a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.

39 Reviews

riceball May 31, 2022
Easy, adaptable dessert that is lovely for company. It’s a more sophisticated fruit crisp/crumble where the fruit is still intact. (The recipe and temp doesn’t break down the fruit or mask the flavors with “goopy” sugar/cornstarch thar you’ll get with more traditional crumble/crisps so you want to use high quality fruit). I used fresh tulare cherries and added almonds to the topping which was a nice combination. The topping was on the dry, floury side so the second time I made this, I added a tablespoon more oats, used demera sugar for more body/crunch, and drizzled a little bit of avocado oil to help bind the topping and it made a big difference in yielding a crunchier topping. I also baked the crust at 10-12 min to harden it up a bit and broiled for a minute at the end to brown the top (be careful as it will burn fast). Best served with high quality vanilla ice cream (Eg: Strauss’)
Stephanie G. July 15, 2018
Yum. Loved it.
John O. June 24, 2018
I just served this last night for a small dinner party. It was absolutely wonderful. A simple, flavorful, beautiful tart. I made it in an 8" spring form pan and it came out picture perfect.
Sandra May 10, 2017
It was delicious! No peaches, so I added blackberies, blueberries and raspberries. The crust did not brown up, so I turned the oven up and that did the trick. I'm making it again tonight and I will broil it for a bit to brown the top! Super quick and easy!!
Tara C. May 21, 2016
The good news first: absolutely delicious, simple & quick. The tiny bit of bad news: baked it quite a bit longer than called for & still the top never did turn golden brown. The only thing I did different was using a 9" glass pie dish instead of tart pan & there's no way that would've cause that problem. I would consider putting this under the broiler just to get the pretty brown color next time, but besides that absolutely delicious! We drizzled leftover condensed milk over ours which was fabulous, but of course it would be great with whipped cream or ice cream
Ellen F. June 30, 2015
I don't see a specification for the size of the tart panin the original recipe, but one comment said they had to double the crust recipe to fit a 9" pan. What size pan is meant to be used?
DebJ August 15, 2014
This is a terrific tart. I took a lesson from a Patricia Wells tart and sprinkled some finely ground almonds over the pre-baked crust to keep it from getting too soggy. And I also left most of the liquid behind when I added the fruit.
JoAnn B. July 19, 2014
Can you freeze it???
Bake it first?????
ehrrin July 3, 2014
This was SO good! (No ripe peaches here yet, so I doubled the blueberries & made some extra crumble--with almonds--because it's awesome.)
mslupine January 21, 2014
Made this last night, using 4 c. of blueberries, and adding 1 tsp. cinnamon and the zest of a lemon to the filling and 1/4 c. chopped pecans to the topping. It was delicious! But -- I baked it earlier in the day and warmed it in the oven during dinner, and in the process the bottom crust completely disappeared. Never had a crust dissolve completely before, I'm mystified! I'll make it again, but with a different crust recipe I think.
gustus September 10, 2012
Finally tried this tonight and loved it! But I'm tempted to mash this recipe up with Amanda's Peach Tart recipe, with a similar crust but it doesn't have to be precooked. I had great results with that recipe, too. Either way, I'm a convert to the press-in crust!
pattette August 5, 2012
I made this last week for a BBQ and everyone practically inhaled it! The shortbread crust rocked my world.

Two adjustments I made that people will hopefully find useful: I doubled the crust so it fit into a 9" tart pan, and I placed the finished tart under the broiler for 15-20 seconds to properly brown the crust and oat topping. But watch it SUPER carefully so it doesn't burn!
Tashie July 24, 2012
This was amazing! i popped the unbaked tart shell into the fridge for 30 mins to firm up before baking. And my tart required 40 minutes of baking time because my crumble topping wouldn't brown. The crust is out of this world, and brainless.
AntoniaJames July 1, 2012
Just a postscript to my last comment: A guest at the dinner party to which I took this on Friday night told me yesterday that it was one of the best desserts of mine he'd ever tasted. Also, a couple of cook's notes: I only had salted butter, so that's what I used. Quite a few people mentioned how delicious the crust was, and wondered what I put in it. (I did not add any salt to the crust, by the way.) Also, the topping seemed dry and still a bit uncooked after 30 minutes, and I was running out of time and concerned that the crust was overcooking, so I drizzled on a couple tablespoons of heavy cream and cooked the tart for another 5 or 6 minutes. Someone specifically mentioned what a great idea it was to add that touch of cream. I agree! ;o)
AntoniaJames June 30, 2012
Made this after work to take to a dinner party earlier this evening. I was a bit skeptical about the extremely wet unbaked crust, so I added about 1/4 cup wheat germ before pressing into the tart pan, and then popped it into the freezer for about ten minutes before baking. Like others who have commented, I added more fruit. And I added a few toasted pecan pieces. Everyone raved. And it's so easy to make! ;o)
oranji June 21, 2012
i also added more blueberries than the recipe called for, along with some blackberries. so glad i did. for some reason, the crust mixture was really greasy (and wet) for me... and i had to keep adding flour to make it drier.
pghcooks June 4, 2012
What a fabulous base and top for a fresh fruit tart! Have made this to rave review twice now - the second time I used 2x the blueberries and substituted lime juice for lemon and it tasted even more delicious than the first time I made it. Nice work!
em-i-lis May 19, 2012
have you ever made this in advance? how does it do? i'd like to make it today for tomorrow. have you tasted in served cold after a night in the fridge? many thanks!
Pat E. January 16, 2012
This was crazy easy and delicious with blueberries and raspberries. Wonderfully adaptablento many different fruit combinations.
Pat E. January 16, 2012
I meant "adaptable to..." :-(
frydelsu September 4, 2011
Made this wonderful tart. It was delicious and a huge hit at home, even with my picky teenager. Thanks. We will be making this recipe often!!!