Homemade Blueberry and Strawberry Tart Recipe
How to make a blueberry and strawberry tart completely from scratch. Jump to the Homemade Blueberry and Strawberry Tart Recipe or read on to see our tips for making it.
The shell for this tart is pretty simple and can be make well in advance of the actual tart. The filling is made with fresh fruit, lime and sugar. It’s so simple.
YOU MAY ALSO LIKE: An easy blueberry pie with blueberries, warm spices, lemon and an easy lattice crust. Blueberries shine in this pie! Jump to the full Blueberry Pie Recipe.
I love using my food processor for the pastry, it makes such quick work of everything. The pastry is more like a sugar cookie than pie crust. To make it, we add butter, sugar and eggs to the processor then pulse in flour.
The dough is easy to work with as long as the kitchen is relatively cool. If the dough is too warm, it will fall apart on you. If this happens, just place it back into the fridge to chill for a few minutes. You are looking for it to be chilled, but not extremely cold. If the dough is too cold, it will crack. If this happens to you, leave the dough out to warm up a little. It seems fussy, but once you start to work with the dough, it becomes obvious.
Once the crust is ready, the tart is ridiculously easy from there. Simply toss the berries with sugar and lime zest then add to the tart. After baking the fruit, they cook down into softened fruit surrounded by thick jam. It’s absolutely perfect served with whipped cream or a scoop of ice cream.
YOU MAY ALSO LIKE: A fresh strawberry pie recipe with sweet strawberries coated in a light strawberry glaze then topped with whipped cream. Jump to the Strawberry Pie Recipe.
Recipe updated, originally posted June 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne
Homemade Blueberry and Strawberry Tart Recipe
You can use our recipe for homemade tart shell or use store-bought. If you plan to make the tart shell, it is important to keep the dough relatively cool. If the dough is too cold, it will crack. If this happens to you, leave the dough out to warm up a little. If the dough is too warm, it will fall apart on you. If this happens, just place it back into the fridge to chill for a few minutes.
You Will NeedSweet Tart Dough
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon sea salt
10 tablespoons unsalted butter, sliced
2 large eggsTart Filling
2 cups fresh blueberries, picked over and rinsed
1 cup fresh sliced strawberries
2 tablespoons granulated white sugar
2 tablespoons all purpose four
1 tablespoon butter, cut into small pieces
2 tablespoons fruit jam
- Make Tart Dough
- Form Tart
- To Finish
Add the sliced butter and sugar into the food processor and pulse until they are creamed, light and fluffy. Add one egg and the yolk of the second egg, then pulse again until incorporated; reserve the egg white from the second egg until the end in case the dough is too dry.
Sift the flour and salt together, then add to the food processor. Pulse until the mixture comes together into a ball. If the mixture will not form into a ball and looks dry after about 30 seconds, add the reserved egg white.
Turn out the dough onto plastic wrap and flatten into a disk. Chill in the refrigerator for 20 minutes and up to 2 days. Or freeze well wrapped in plastic wrap and foil up to one month.
Remove tart dough from refrigerator. If it has been refrigerated for more than 20 minutes, you may need to leave it out to warm up slightly until workable.
Set a 9-inch or 10-inch tart pan to the side of your work bench. On a lightly floured surface, roll out the dough so that it is slightly larger than the pan, starting from the middle and working out. The dough should be uniform in thickness (about 1/4-inch thick).
Roll the dough onto the rolling pin and carefully transfer into the tart pan. Without stretching the dough, lightly press the dough into the bottom and up the sides of the pan. Chill in the refrigerator until filling is ready.
Heat the oven to 350 degrees F.
In a large bowl, toss the blueberries and strawberries with sugar, zest and juice of one lime, and the 2 tablespoons of flour. Spoon into the tart shell then dot pieces of butter over the top.
Bake until the tart shell is light golden brown around the edges, 1 hour to 1 hour and 20 minutes. Transfer to a cooling rack and cool until the fruit has set, about 1 hour.
Heat the jam in the microwave or small saucepan then use a pastry brush to brush the warmed jam over the top of the tart. Serve with ice cream or whipped cream.
Adam and Joanne's Tips
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