Fourth of July
Blueberry Tart
Popular on Food52
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’)
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.
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!
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!
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!!!
SuzanneBaggett
August 31, 2011
Loved this for its beauty, deliciousness, ease of preparation! Was making it again for my company this weekend when my oven ceased to function after I roasted asparagus (doubtless, immaterial). So what to do? Though the solution was obvious and very simple, deconstructed, this was as delightful if not better than the tart. Cereal bowl perfectly centered with one modest scoop of organic vanilla ice cream, colorfully wreathed with blueberry/peach mixture, prepared as specified, sprinkled with raw streusel.Healthier and better! What were the chances.
DebJ
August 22, 2011
Made this tart yesterday for a dinner party and it was a huge hit! So simple, so delicious. Thanks so much! I'll be making this again, and again! Oh, and I agree with Chef Patty - I needed to bake it an addition 20 minutes to get the topping to brown. More than worth the wait!!
chefpatty
August 16, 2011
A wonderful recipe. Lacking a 9" round tart, I used a 9" square. And I substituted sliced almonds for the oats in the topping. We couldn't stop eating this tart. I will try it again with the oats. One note: when the tart baked for the second time, it took 30 minutes to brown. Thanks for an easy crust and a yummy tart.
tinaa.choi
August 1, 2011
I love how the crust was so simple yet so delicious!! :) Our fatal mistake was not letting it bake longer and ruining the topping a bit by completely melting the butter. (We also did not use a removable bottom pan). However, even with our mistakes it was still delightfully delicious! :D Thank you so much for this recipe! :D
Ann M.
July 27, 2011
I made this two days ago in a deep tart pan. Cooked it for over an hour until the topping was browned and the crust was a deep nutty brown. I'd take a picture of it, but it's long gone. Great combination of fruit and crust. Will be making it again once my tart pan's out of the dishwasher.
shofielen
July 26, 2011
This was delicious - made mine with blackberries from the garden and plums from the farmers market - the tart and sweet were a great combination. Is it possible to substitute oil for the butter in the crust? My friends who are vegans would love this if only it did not have butter.
Pennie
July 24, 2011
Can't wait to try this recipe--reminds me of the blueberry tart from Tate's. I'm not afraid of pastry, but I welcome the easy tart shell technique of this recipe especially during these dog days of summer!
tinaa.choi
July 23, 2011
What size pan do you use?
EmilyC
July 23, 2011
A 9" tart pan with a removable bottom worked for me when I made it last weekend.
shozgirl
June 1, 2011
Just a note that when I make crumb topping as above, I make loads extra and freeze in a quart container. It easily separates for use later and saves so much of the bother. Can use to top any fruit, pop in the oven and presto..dessert!
BethanyO
July 19, 2010
Just made this tonight with a few additions/modifications. Ummm..... my boyfriend and I devoured 1/2 of it in about 5 minutes flat. I did not have any rolled oats so I used 1/4 cup of toasted oatmeal bread crumbs instead, I zested the lemon into the fruit filling and added about 1/3 cup of pecans to the crumble topping. I also tripled the cinnamon. This tart is mad good. Make it! Eat it! You won't want to share it!
marta 2.
May 28, 2010
Made this last week with only blueberries. Doubled the topping and it was sooooooo delicious. Did not drain the juice and it all worked well. Left with an empty pan and now will make another one this week-end for company, a new favorite.
Gale
October 2, 2009
This is a wonderful tart and I thought the crust method was easy and quick. I, too, had a hearty dislike of making pie crusts until I read an article by Russ Parsons in the LA Times about the pate brisee from Thomas Keller in "Bouchon" (p.276). I had never heard of this technique but it ALWAYS works perfectly and is very easy to handle. It seems counter intuitive until you try it. If it works for me it would work for anyone.
meg226
September 26, 2009
I made this last night & it could not have been easier or tastier! It took some will power not to eat the crust (it smells divine) but the finished tart was well worth the wait. My guests LOVED it as well. Two notes: it took a good 20 extra minutes for the top to brown nicely; next time I'll probably turn up the heat a bit or place it on the highest oven rack. Second, I was skeptical of "dicing" the peaches but it was key - the peaches and the blueberries were the same size so the tart blended together beautifully.
sweet E.
September 22, 2009
I love this! I'll be trying out the crust this weekend, though I agree with Gregory that this sounds easy enough to make during the week.
Heather
Heather
GregoryBPortland
September 21, 2009
I loved the simplicity of this recipe. It was interesting to see that the fruit was transferred into the tart shell by hand so that the juice didn't water-log the dough. An incredibly easy tart to make during the week, this recipes allows you to really savor the lusciousness of summer fruit.
StoveTopReadings.com
StoveTopReadings.com
PhoebeLapine
September 20, 2009
I can attest to the deliciousness of this tart. Absolutely fabulous. The crumb topping makes all the difference.
See what other Food52ers are saying.