208: Blueberry Tart

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I made a Blueberry Tart for dessert. This recipe was very straight-forward. Although the crust was supposed to be made in a food processor, I don’t have one, so I used my pastry cutter (affiliate link) to cut the butter into the flour and sugar before adding the egg and vanilla. The dough was a little sticky as I patted it into the pan, but it wasn’t too bad. I baked half of the blueberries in the pan with the crust.

After taking the crust out of the oven and before adding the fresh blueberries on top, I spread the cooked blueberries around with a spoon to make sure the jammy filling went all the way to the edges. I topped it with blueberries, and we ate it later after dinner.

Blueberry Tart

This was pretty good. I liked the difference between the cooked and uncooked blueberries. In fact, the blueberry jam reminded me a lot of blueberry filling from blueberry Pop-Tarts (in the best way possible). The pastry was very good as well. I recommend this recipe – it was pretty easy to make, and has a very nice presentation.

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