Free-Form Blueberry Tart Recipe

Name: Free-Form Blueberry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour, plus more for sprinkling; 1 tablespoon minced candied ginger; 1/4 teaspoon salt; 1 1/2 sticks cold unsalted butter, cut into small pieces; 1/4 cup plus 1 tablespoon ice water; 1/4 cup sugar, plus more for sprinkling; 2 teaspoons finely grated lemon zest; 1/4 cup all-purpose flour; 4 cups blueberries; 2 tablespoons fresh lemon juice; 1 egg white, beaten

Servings: persons

1 1/2 cups all-purpose flour, plus more for sprinkling
1 tablespoon minced candied ginger
1/4 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1/4 cup plus 1 tablespoon ice water
1/4 cup sugar, plus more for sprinkling
2 teaspoons finely grated lemon zest
1/4 cup all-purpose flour
4 cups blueberries
2 tablespoons fresh lemon juice
1 egg white, beaten

1
In a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt and pulse to mix. Add the butter and pulse until it is the size of small peas. Sprinkle on the ice water and pulse just until the pastry starts to come together. Turn the pastry out onto a lightly floured work surface and pat it into a disk. Wrap in plastic and refrigerate for 2 hours, or until firm.
2
Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fold the pastry in half and transfer it to the prepared baking sheet. Unfold the pastry and refrigerate for 15 minutes.
3
Preheat the oven to 375u00b0. In a large bowl, mix the 1/4 cup of sugar with the lemon zest and flour. Fold in the blueberries and lemon juice and let stand for 15 minutes.
4
Spoon the blueberries in the center of the pastry, leaving a 1 1/2-inch border all around. Fold the pastry border up and over the blueberries, pleating it as necessary. Brush the egg white on the pastry and sprinkle with sugar. Bake for about 55 minutes, until the pastry is golden brown and the filling starts to bubble. Transfer the baking sheet to a rack and let the tart cool to warm. Cut into wedges and serve warm or at room temperature.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, plus more for sprinkling, 1 tablespoon minced candied ginger, 1/4 teaspoon salt, 1 1/2 sticks cold unsalted butter, cut into small pieces, and more.

Yes, Free-Form Blueberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Free-Form Blueberry Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions