Rustic Blueberry Tart

Blueberry Tart
Blueberry Tart with Ice Cream

A slice of blueberry tart with a scoop of French vanilla ice cream. What sounds more pleasant than that on a hot summer’s day. This recipe is one of my favorites because it is so forgiving. Unlike some other blueberry tarts with beautiful juicy blueberry carefully arranged in concentric circles, this is more rustic. In fact, if you’ve ever had a Nutri-grain bar, this has a similar taste, just fresher and with no preservatives.

Like many dessert recipes, this one comes in two parts. The tart shell, and the filling. The tart shell is extremely easy, and is based on oats. The filling is even easier, as it can be homemade, or store bought. I prefer to make my own homemade blueberry jam, but store-bought is perfectly fine. I’m not a snob when it comes to delicious desserts.

You can make this in a tart pan, or just a regular pie dish. As you can see in the picture, all the leftover crust from the edges is cut into small slices and just sprinkled over the top. This makes it look a little prettier and also gives it that rustic feel. It also prevents the jam from sticking if you flip it upside down to remove it from the pan.

Crust Ingredients:

125 grams Whole Wheat Flour

90 grams Rolled Oats

60 grams Unsalted Butter

2 Egg Yolks + 1 whole egg (for the egg wash)

1/2 tsp cinnamon

1/4 tsp salt

2 tbsp Sour Cream

2 tbsp Honey

1 tsp Vanilla Sugar

Blueberry Tart Filling Ingredients (homemade blueberry jam):

2 cups of Fresh or Frozen Blueberries

1.5 cup Sugar

2 tsp Lemon Juice

4 tsp Honey

Blueberry Tart Instructions:

1. If you are making the blueberry jam from scratch, you should plan to do that the day ahead of time to bring out the best flavors. If you do it the same day it may not have enough time to thicken up. The recipe is simple, in a saucepan, bring the blueberries and lemon juice and honey to high heat. Mash the blueberries with a potato masher and add the sugar. Bring it up to a boil and stir to prevent burning. Cook for 5 or so minutes and remove from heat and allow to cool. You can jar or can it when room temperature. If you are using store-bought jam, which is perfectly acceptable, continue on.

2. Preheat your oven to 175°C or 350°F. In a mixing bowl (or using a stand mixer with the paddle attachment) combine the flour, rolled oats, cinnamon, and salt. Let run until everything is quite well mixed, then add the egg yolks, sour cream, honey, and Vanilla Sugar. If it does not seem to combine, drizzle a bit of cold water until a nice texture forms.

3. Roll the ball of dough into a large circle. You want to get to about a 1/3 cm thickness. Place it into the tart or pie pan using your knuckles to even out the sides. Cut away all the scraps that overhang the edge. Save these.

4. Spread in your filling of either homemade blueberry jam, or store bought. Try to even it out as much as possible.

5. Take the scraps leftover from cutting the edges and chop them up into strips. This is rustic, so no measurements here. Just make some pieces and sprinkle them on top of the blueberry tart. Brush the top with the egg wash, don’t worry if it get’s on the blueberry jam. Bake for 20 minutes, remove from the oven and allow to rest. I serve this cold, so after it hits room temperature I pop it in the fridge to chill. It will last 4-5 days in the fridge, or frozen for a month. You can serve with vanilla ice cream and a dusting of powdered sugar, or whatever style you like.

Looking For More Summer Desserts?

Try My Delicious Peach Cake Here!

Rustic Blueberry Tart

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Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Blueberry Tart
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 tart

Ingredients

Tart Crust

  • 125 grams Whole Wheat Flour
  • 90 grams Rolled Oats
  • 60 grams Unsalted Butter
  • 2 Egg Yolks + 1 egg for the egg wash
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 tbsp Sour Cream
  • 2 tbsp Honey
  • 1 tsp Vanilla Sugar

Blueberry Jam

  • 2 cups Blueberries fresh or frozen
  • 1.5 cups Sugar
  • 2 tsp Lemon Juice
  • 4 tsp Honey

Instructions

Blueberry Jam

  • If you are making the blueberry jam from scratch, you should plan to do that the day ahead of time to bring out the best flavors. If you do it the same day it may not have enough time to thicken up. The recipe is simple, in a saucepan, bring the blueberries and lemon juice and honey to high heat. Mash the blueberries with a potato masher and add the sugar. Bring it up to a boil and stir to prevent burning. Cook for 5 or so minutes and remove from heat and allow to cool. You can jar or can it when room temperature. If you are using store-bought jam, which is perfectly acceptable, continue on.

Blueberry Tart

  • Preheat your oven to 175°C or 350°F. In a mixing bowl (or using a stand mixer with the paddle attachment) combine the flour, rolled oats, cinnamon, and salt. Let run until everything is quite well mixed, then add the egg yolks, sour cream, honey, and Vanilla Sugar. If it does not seem to combine, drizzle a bit of cold water until a nice texture forms.
  • Roll the ball of dough into a large circle. You want to get to about a 1/3 cm thickness. Place it into the tart or pie pan using your knuckles to even out the sides. Cut away all the scraps that overhang the edge. Save these.
  • Spread in your filling of either homemade blueberry jam, or store bought. Try to even it out as much as possible.
  • Take the scraps leftover from cutting the edges and chop them up into strips. This is rustic, so no measurements here. Just make some pieces and sprinkle them on top of the blueberry tart. Brush the top with the egg wash, don't worry if it get's on the blueberry jam. Bake for 20 minutes, remove from the oven and allow to rest. I serve this cold, so after it hits room temperature I pop it in the fridge to chill. It will last 4-5 days in the fridge, or frozen for a month. You can serve with vanilla ice cream and a dusting of powdered sugar, or whatever style you like.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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