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This old-school blueberry tart is awesome for showing off fresh summer berries. Plus, it's just the kind of home baking that makes everyone feel cozy.
I stumbled on this dish during a trip out to the Quebec countryside. Now it's a summer ritual for our family. As soon as blueberries hit the markets, my kids know this tart is coming their way.
Tasty Ingredients
- For the crust
- All-purpose flour: 375 ml - picking a good one makes for a fluffier crust
- Pinch of salt: just enough to balance out the sweet
- Sugar: 60 ml - brings a hint of extra sweetness
- Very cold unsalted butter: 150 ml - gotta be super chilled for the flakiest layers
- Ice water: about 30 ml - cold water helps keep everything together
- Apple cider vinegar: 15 ml - adds tenderness to the dough
- For the filling
- Fresh blueberries: 1 liter - pick the ones that are firm and bright
- Sugar: 180 ml - feel free to tweak if your berries are tart
- Quick-cooking tapioca: 30 ml - soaks up the berry juices as it cooks
- Milk: for brushing on top - gives that delicious golden shine
Step-by-Step Directions
- Crust finishing and baking:
- Clamp the two crusts together at the edges, using your hands or a fork if you want to make a pattern. Brush the top with milk for a shiny finish. Pop the tart in the oven for about 50 minutes, until the crust looks gold and berries are bubbly.
- Putting the tart together:
- Roll out one piece of dough and fit it into a 23 cm pie pan. Drop in your blueberries, then sprinkle on the sugar and tapioca. Roll out the second piece, cut a hole in the middle, and cover the filling with it.
- Getting the oven ready:
- Move your rack to the bottom of the oven and get it heating up to 180°C. This helps your bottom crust cook all the way through.
- Letting the dough chill:
- Split the dough into two balls, wrap them up, and chill in the fridge for at least half an hour. This lets the gluten relax and keeps the butter cold.
- Making the pastry:
- Toss flour, salt, and sugar into a food processor, then pulse a few times. Add in diced cold butter and blitz until the texture's like sand. Pour in cold water and vinegar, then pulse just until things start to come together. Don't mix too much or it'll turn tough.
My crew loves eating this tart with a scoop of vanilla ice cream melting over it while it's still a bit warm. That hot and cold mix is just unbeatable.
Leftovers & Storing
This tart keeps at room temp (just cover it with a clean towel) for about three days. If you want it to last longer, chuck it in the fridge and it'll stay good for up to five. Want that fresh-out-of-the-oven feeling? Heat slices for a few minutes in an oven at 150°C and the crust will crisp up again.
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Seasonal Spins
This works great with raspberries, blackberries, or a mix of berries. When fall hits, swap in apples with a dash of cinnamon and nutmeg. Using frozen fruit? No need to thaw, just bake for five minutes longer and toss in a bit more tapioca to soak up any extra juice.
Top-Notch Crust Tips
The real trick to a perfect crust is keeping everything chilly—even your mixing bowl if you can. Try not to handle the dough too much or it'll go tough. I'm telling you, adding apple cider vinegar totally transforms the crust, making it taste richer while keeping it tender.
Frequently Asked Questions
- → How do I make a perfect flaky crust?
Make sure your butter is super cold, and work quickly to keep the dough from getting warm. Add ice water a little at a time and don't overmix, so the crust stays crispy.
- → Can I use frozen blueberries?
Yes, frozen blueberries work fine. Just let them thaw and drain the liquid so your tart doesn’t turn soggy.
- → What can I use instead of tapioca?
If tapioca isn’t available, cornstarch or flour can do the job to thicken the filling.
- → How can I stop the crust from getting soggy?
Sprinkle a little sugar or flour on the base before adding blueberries. This helps soak up extra juice.
- → Can I prepare the dough ahead of time?
Absolutely! Store the dough in the fridge for up to two days or in the freezer for about a month.