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Easy Blueberry Tart Recipe

Blueberry Tart
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This rustic blueberry tart has a simple olive oil crust and a maple-sweetened filling: no butter, no chilling required! It comes together with pantry staples in 1 hour and looks like it’s from a French bakery.

Ingredients

Scale

For the filling

  • 3 cups fresh blueberries
  • ⅓ cup pure maple syrup (preferably Grade A Dark Robust)
  • Zest of 1 lemon
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt

For the crust

  • 1½ cups [210 g] all-purpose flour
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ⅓ cup olive oil
  • 2 tablespoons pure maple syrup, plus more for brushing (preferably Grade A Dark Robust)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons water

Instructions

  1. Preheat the oven: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. Make the crust: In a medium bowl, stir together the flour, salt, baking powder, and cinnamon with a fork. In another bowl, whisk together the olive oil, 2 tablespoons of the maple syrup, apple cider vinegar, and water. Add the wet ingredients to the dry ingredients and stir until a dough forms. Knead the dough two or three times in the bowl to bring it together. Turn the dough out onto a lightly floured counter. With firm pressure, roll the dough and press it into a circle about 12 inches across, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). The dough may not look fully smooth on top and that is okay. Cracks and uneven edges are fine; patch any tears with your fingers. Use the rolling pin to pick up the dough and carefully transfer it to the prepared baking sheet.
  3. Make the filling: In a small saucepan, combine the maple syrup, lemon zest, cornstarch, cinnamon, and salt. Whisk over medium heat until the mixture just starts to bubble, then remove from the heat and stir in the blueberries. Scrape the blueberries onto the center of the crust and spread them in an even layer, leaving at least 2 inches of dough around the outside edge.
  4. Form the tart crust: Fold the outer edges of the dough up and over the filling to form an approximately 2-inch border, overlapping the folds as you go. In a small bowl, mix ½ tablespoon maple syrup with ½ tablespoon water. Brush the crust with the mixture.
  5. Bake: Bake for 28 to 32 minutes, until the crust is golden brown. Remove from the oven and transfer the parchment to a baking rack. Cool to room temperature (about 1 hour) before slicing and serving. Store leftovers up to 4 days refrigerated; bring to room temperature before serving.

Notes

  • Swap the fruit: Blackberries, raspberries, or thinly sliced peaches work in place of blueberries.
  • Add a spice twist: A pinch of ground cardamom or fresh grated ginger in the filling plays nicely off the blueberries.
  • Serving ideas: It’s great with a dollop of vanilla ice cream (try my vegan ice cream), a spoonful of vanilla yogurt, or a drizzle of heavy cream.

Find it online: https://www.acouplecooks.com/blueberry-tart-recipe/