Indulge in the sweet and tangy flavors of our homemade blueberry tart. This classic dessert features a buttery crust filled with a luscious blueberry compote and topped with fresh blueberries. Perfect for summer gatherings or any time you crave a delicious treat.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2 cups blueberries
- ¼ cup water
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Directions
- In a food processor, combine flour, cold cubed butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, and pulse until the dough comes together.
- Transfer the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out the dough into a circle, about 12 inches in diameter. Transfer the rolled-out dough to a tart pan, pressing it into the edges.
- In a saucepan, combine blueberries, water, sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries burst, about 5-7 minutes.
- Pour the blueberry filling into the prepared tart shell, spreading it evenly.
- Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let it cool for at least 30 minutes before serving.
- Serve the blueberry tart with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy!
