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RECIPE

Blueberry Tart

Tart Dish

Fruit

Over 1 hour

8 - 10

INGREDIENTS

Tart Dough

  • 2 ¼ cups (560 ml) all-purpose flour
  • ¼ tsp (1 ml) salt
  • 1 tbsp (15 ml) sugar
  • ¾ cup (180 ml) cold unsalted butter
  • ½ vanilla bean, seeds only
  • ½ lemon, zest
  • 6 tbsp (90 ml) ice water

Filling

  • 2 cups (500 ml) mascarpone
  • ½ cup (125 ml) greek yogurt
  • 2 cups (500 ml) fresh blueberries
  • ½ cup (125 ml) sugar
  • Juice from 1 lemon
  • 1 cup (250 ml) whipping cream, soft peaks
  • ¼ cup (60 ml) blueberry jam

EQUIPMENT

RECIPE NOTES

Our Blueberry Tart recipe offers novice bakers an easy-to-prepare pie recipe that is sure to leave your guests wanting seconds. The star of the dish is undoubtedly the blueberries along with the mascarpone and Greek yogurt filling. Be sure to make the most of blueberry season between mid-August and mid-September. 

While preparing a tart requires baking experience and knowledge of pie-making techniques, this Blueberry Tart recipe is worth the effort. Our nonstick Flan and Quiche Tin comes equipped with a removable bottom, making unmolding the final product a breeze.

Whether you just started baking, or are looking to prepare a delicious homemade pie in the middle of summer, our Blueberry Tart recipe has you covered. This recipe accommodates generous portions, serving up to 10 people in just over an hour. Be sure to grab all the ingredients on your next grocery run and follow the steps below for superior results!

 

INGREDIENTS

Tart Dough

  • 2 ¼ cups (560 ml) all-purpose flour
  • ¼ tsp (1 ml) salt
  • 1 tbsp (15 ml) sugar
  • ¾ cup (180 ml) cold unsalted butter
  • ½ vanilla bean, seeds only
  • ½ lemon, zest
  • 6 tbsp (90 ml) ice water

Filling

  • 2 cups (500 ml) mascarpone
  • ½ cup (125 ml) greek yogurt
  • 2 cups (500 ml) fresh blueberries
  • ½ cup (125 ml) sugar
  • Juice from 1 lemon
  • 1 cup (250 ml) whipping cream, soft peaks
  • ¼ cup (60 ml) blueberry jam

EQUIPMENT

INSTRUCTIONS

In a food processor, combine the flour, salt and sugar. Add the butter, vanilla bean seeds and zest. Pulse for a few seconds at a time until the butter is the size of peas.

Add the water and pulse again until the dough is just beginning to form. Add more water, if needed. Remove the dough from the food processor and form two discs. Refrigerate for a minimum of 15 minutes.

Preheat the oven to 350°F (180°C).

Lightly dust a clean work surface with flour and roll out the tart dough. Line the Tart Dish with the rolled dough.

Prick the dough all over with the tines of a fork, and press the tines up against the edges of the tart shell. Line the dough with a large piece of parchment paper. Press the paper into the edges of the dough. Cover the bottom of the tart dough with pie weights or dry beans. Put in the refrigerator for 15 minutes.Bake for 15 to 20 minutes, remove the paper with the pie weights or dry beans and bake for another 10 minutes. Cool tart crust completely.

In a bowl, mix together ¼ cup of sugar, lemon zest and juice. Add blueberries and toss. Set aside until needed.

In a mixing bowl, whip together mascarpone cheese, yogurt and vanilla until soft, light and shiny texture. Gently fold the rest of the sugar and whipped cream.

Spread the jam onto the bottom of the prebaked tart crust. Spread the mascarpone mixture over the jam. Garnish with blueberry mixture. Refrigerate for an hour and serve.

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