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Rustic Blueberry Tart

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


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


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.