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Fresh Blueberry Tart

A delicious summer tart filled with sweet cream and topped with fresh glazed blueberries!

It’s PIE time again, friends! In my opinion, it should pretty much always be pie time.

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Summer is going by SO quickly! Berry season is already waning here in Georgia! But it’s not over yet. Local blueberries are still readily available and they’ve been sweet and delicious lately. It seemed like a perfect time to feature them!

A delicious summer tart filled with sweet cream and topped with fresh glazed blueberries!

This tart starts with a simple and delicious shortbread crust. The crust needs  to be “blind baked”, meaning baked on its own without the filling inside. You can use dried beans to hold the crust’s shape for blind baking but this time mom decided to use rice. Pretty much you can use whatever you have.

A delicious summer tart filled with sweet cream and topped with fresh glazed blueberries!

Once the crust is baked and completely cooled, it gets filled with a sweet, silky cream cheese mixture.

A delicious summer tart filled with sweet cream and topped with fresh glazed blueberries!

Then a beautiful heap of fresh berries get glazed and poured right on top! Perfectly summery.

5.0 from 1 reviews

Fresh Blueberry Tart
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
Crust
  • 2¼ c. sugar
  • 1 c. butter, softened
  • 1 egg, beaten
  • 1 t. vanilla extract
  • ¼ t. salt
  • 3 c. all purpose flour
Filling
  • 8 oz. cream cheese
  • 1 t. vanilla extract
  • ¼ c. sour cream
  • ¼ c. sugar
  • 5 c. fresh blueberries
  • ⅓ c. water
  • ¼ c. sugar
  • 2 T. cornstarch + 2 T. water, whisked together
Instructions
Crust
  1. Cream the butter and sugar together on medium-high speed for a few minutes until the mixture is very well creamed.
  2. Scrape down the bowl and add the egg, vanilla, and salt.
  3. Add the flour and mix on low just until the mixture is combined and forms a dough.
  4. Wrap the dough in plastic wrap and chill for an hour.
  5. When the dough is chilled, preheat the oven to 400 degrees.
  6. On a floured surface, roll the dough out into a circle large enough to fit over your 9″ tart pan.
  7. Press the dough into the pan, cutting away any excess dough that hangs over the edges.
  8. Poke the surface of the dough with a fork and cover with aluminum foil. Pour in enough dried beans or rice over the foil to fill to the rim.
  9. Bake in the preheated oven for about 20 minutes, or until the crust is golden brown. Remove the foil and rice/beans from the crust.
  10. Let the crust cool completely to room temperature.
Filling
  1. Beat together the cream cheese, vanilla, sour cream, and ¼ c. sugar with a mixer on high speed until it’s completely smooth and silky.
  2. Pour the cream filling into the cooled pie crust and smooth out with a spatula.
  3. In a saucepan over medium heat, bring 1 c. of the blueberries to a boil with the water, ¼ c. sugar and cornstarch mixture. Simmer until the berries have burst and the mixture is thick and shiny, like a glaze.
  4. In a large bowl, stir together the glaze in the pot and the remaining 4 c. of blueberries until all the berries are coated.
  5. Pour the blueberry mixture over the cream filling in the tart crust. Spread with a spatula to even it out if necessary.
  6. Chill the tart until it is completely set then serve!
Notes

A delicious summer tart filled with sweet cream and topped with fresh glazed blueberries!

We’re having a lot of fun sharing all of these summer dessert recipes with you! It’s been great to have my mom and all her expertise involved in posts regularly. In case you missed them, here are the other pies we’ve done so far in the series:

Fresh Strawberry Pie:

fresh strawberry pie-1

Bumbleberry Pie:Delicious bumbleberry pie + a pastry chef's trick to getting a lattice crust look in seconds!

Classic Lemon Meringue Pie:This classic pie is the perfect show stopping dessert for summer!

Morello Cherry Hand Pies:
A classic American pie flavor in a cute and convenient shape!

We still have a couple more fruits (do I hear PEACHES, anyone??) and types of pies that we want to share that will be awesome. Also with the next installment I’m going to do an ‘Ask the Baker’ Q&A where ALL of you will have the chance to ask my mom any questions you might have about baking, food, working in professional kitchens, anything you like! So get your questions geared up! And thanks for reading!

-Lauren

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{ 9 comments… add one }

  • Carrie Pacini July 24, 2014, 9:36 am

    The blueberry tart looks wonderful!

  • Lauren @ Dash of Soul July 25, 2014, 3:21 pm

    Thank you so much Carrie!

  • dina July 24, 2014, 1:10 pm

    all the pies look amazing!
    dina recently posted…Weekend Whets 7/18My Profile

  • Lauren @ Dash of Soul July 25, 2014, 3:21 pm

    Thank you kindly! :)

  • Tessa @ Handle the Heat July 24, 2014, 1:29 pm

    Yes, it should always be pie time! This looks gorgeous! Gotta love a beautiful and fresh summer pie.
    Tessa @ Handle the Heat recently posted…Freezer Breakfast BurritosMy Profile

  • Lauren @ Dash of Soul July 25, 2014, 3:21 pm

    Thanks so much, Tessa!

  • Jamie @ At Home Baristas July 25, 2014, 2:46 pm

    I love a good tart, especially one with blueberries or strawberries! Thanks for the post!
    Jamie @ At Home Baristas recently posted…What’s The Best Espresso Grinder?My Profile

  • Lauren @ Dash of Soul July 25, 2014, 3:20 pm

    I love them too! Thanks for reading! :)

  • Lauren July 28, 2014, 11:39 am

    I had a piece of strawberry rhubarb pie last night and after taking my last bite I declared that “I LOVE PIE.” Like really and truly. I’ve been eating a lot of blueberries lately! Don’t tell me that berry season is coming to any end :(
    Lauren recently posted…Stuck in LoveMy Profile

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