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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - all-purpose flour
  • 3 tablespoons - all-purpose flour
  • 3/4 teaspoons - kosher salt
  • 3/4 cups - sugar
  • 1 teaspoons - sugar
  • 1/4 cups - vegetable or canola oil
  • 1/4 cups - mild olive oil
  • 2 tablespoons - milk
  • 1/2 teaspoons - almond extract
  • 2 tablespoons - cold, unsalted butter
  • 3 cups - fresh or frozen blueberries
  • Directions:

    Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don't need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough. In a bowl, combine 3/4 cup sugar, 3 tablespoons flour, 1/4 teaspoon salt and the butter. Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles. Spread the blueberries over the pastry. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until the fruit bubbles and the crust is slightly brown. Cool on a rack.

    Brief Description

    A delicious treat!

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 35 min


    Vicki Murrell

    Posted By:


    Posted On:

    July 7, 2013

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