Martha Stewart Blueberry Tart

Martha Stewart blueberry tart turns 6 cups of fresh berries, lemon zest and a buttery food processor crust into a glossy, sweet-tart dessert in 1 hour 45 minutes. Save this easy summer dessert for Fourth of July cookouts, potlucks or Sunday dinner, because it chills in the fridge until you serve.

Cool the baked crust completely before the hot berry filling goes in, because that keeps the shell crisp under all the fruit. Pour it into a warm crust and the butter softens, so the base turns soggy.

Martha cooks only part of the berries into a thickened, lemony jam and folds in the rest raw. That gives the filling both jammy depth and whole berries that hold their shape. She also saves the prettiest cup to press on top, which gives the tart a glossy, bakery-window look.

Martha Stewart Blueberry Tart

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

35

minutes

Cooking time

30

minutes

Calories

290

kcal

A tender, buttery press-in crust holds a jammy blueberry filling that is topped with whole fresh berries. After a short chill, the filling sets just enough to slice cleanly.

Ingredients

• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
  

• 1/3 cup sugar
  

• 1/4 teaspoon salt
  

• 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
  

• 6 cups (six ½-pint containers) fresh blueberries, rinsed and dried
  

• 2 tablespoons cornstarch
  

• 2 teaspoons finely grated lemon zest
  

• 3 tablespoon fresh lemon juice
  

• 2/3 cup sugar
  

• Pinch of salt
  

Directions

• Make the crust dough: Preheat the oven to 375°F, then pulse 1 1/4 cups flour, 1/3 cup sugar, 1/4 teaspoon salt and 8 tablespoons cold butter in a food processor. Process until large moist crumbs form, which should hold together when you squeeze them.
• Press into the pan: Transfer the dough to a 9-inch round tart pan with a removable bottom. With floured fingers, press it evenly into the bottom and up the sides.
• Freeze the crust: Freeze the shell for about 15 minutes until firm. Then prick the bottom all over with a fork so it bakes flat.
• Bake the crust: Bake the shell for 20 to 25 minutes until golden. Let it cool completely before you fill it.
• Simmer the first berries: Set aside 1 cup of the prettiest berries for the top. Bring 1/4 cup water and 1 1/2 cups berries to a boil in a medium saucepan over high heat, then reduce the heat and simmer, stirring now and then, for 3 to 4 minutes until the berries begin to break down.
• Add the cornstarch: Mix 2 tablespoons cornstarch with 2 tablespoons water in a small bowl. Stir it into the berries in the pan.
• Season and thicken: Add 2 teaspoons lemon zest, 3 tablespoons lemon juice, 2/3 cup sugar and a pinch of salt, then bring it to a boil. Reduce the heat and simmer, stirring, for 30 to 60 seconds until the mixture just begins to thicken, then take it off the heat.
• Fold in the fresh berries: Stir in the remaining 3 1/2 cups fresh berries while the mixture is still hot. Pour it right away into the cooled tart shell and smooth the top with a spatula.
• Top and chill: Scatter the reserved berries on top and press them down lightly so they stick. Refrigerate for about 30 minutes, or up to overnight, and add thin strips of lemon zest as an optional garnish.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Cuisinart 14-cup food processor, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a pie plate instead of a tart pan?

You can in a pinch, but the tart will not look as polished. The crust is likely to crack when you lift it out, so you would slice and serve straight from the pie plate.

How long does blueberry tart keep in the fridge?

Cover it with plastic wrap or a lid and refrigerate it for 2 to 3 days. It tastes best within the first 24 hours, because the crust softens a little more each day.

Can I make this tart ahead of time?

Yes, bake the crust a day ahead, then make the filling and assemble the tart 1 to 2 hours before serving. You can also make the whole tart up to 8 hours ahead and keep it chilled.

Can I use frozen blueberries instead of fresh?

Frozen berries release a lot more water, so the filling will be looser and the topping berries will look soggy. If you have to use them, thaw and pat them dry first, and skip them for the garnish.

Why is my tart crust brittle or dense?

The butter was probably too warm when it went into the processor. Cold butter makes little pockets that steam in the oven and keep the crust tender, so keep it cold and stop processing once the crumbs hold together.