Fruit is always delicious to eat year-round especially this summer. A fruit snack is so much refreshing to beat the heat of the sun. The tart sweetness of pineapple, the soft – sweet ripe peaches, nectarine or plums, the crunch of juicy melons – all different flavors and textures that you should not miss out on this summer. But one of the greatest fruit memories is choosing or even going to the farm to pick your fruit, take a picture and whip to something more decadent and create your caption, share to your social media and enjoy every bit of it while others are drooling.
Making any kind of tart is one of the easiest desserts or a treat to make, as it doesn’t involve any whipping, filling, and frosting. Prepare and roll out the dough, transfer to a tart pan or ring, fill with the fruit of your choice, bake to perfection, and done.
If you’re a fan of blueberries, then I welcome you to join me with this recipe. I make this any time of the year using wild frozen blueberries ( It has a better flavor) that you can find tucked in at the frozen section of any grocery store. For baking, I prefer using frozen ones and let the fresh berries be eaten fresh and maybe save some to finish already baked blueberry tart to give you more blueberry punch as you eat them. You can also freeze extra fresh blueberries that you know you can’t finish within a period to use for baking or smoothies.
I like the very refreshing scent of lime that is tarty, airy, and zesty which marries beautifully with the floral, fruity, sweet blueberries.
📖 Recipe
BLUEBERRY – LIME TART
Equipment
- 8" fluted tart pan with removable bottom.
Ingredients
Dough
- Use ½ recipe Pâté Sucrée See note
Filling:
- 4 Cups frozen wild blueberries
- ¾ Cup sugar
- 3 Tablespoon lime juice and 1 tablespoon zest
- 3 tablespoon corn starch + 3 tablespoon cold water
- 2 tablespoon melted butter
Instructions
Dough
- Roll out the dough in between parchment paper or plastic wrap, avoid using extra flour.
- Remove the top parchment paper or plastic wrap and invert into an 8” tart ring, pressing gently against the sides and the bottom of the pan.
- Run your hands over the parchment paper to smooth the dough and force out any air bubbles trapped then remove the parchment or plastic wrap.
- Using a rolling pin, roll over the tart ring to remove excess dough and give you a neat finish.
- Save all the excess dough for the toppings. Put in the fridge as you make the filling.
BLUEBERRY – LIME TART
- Preheat oven to 350F°
- Combine 1 cup frozen blueberries (keep the remaining berries in the freezer), Sugar and lime juice in a medium saucepan and cook in medium heat until the sugar melt and the berries release its juice.
- Mash the blueberries with a fork as you continue cooking it for about 5 minutes.
- Stir the cornstarch and water mixture.
- Add to the pan and continue cooking over medium-low heat while stirring using spatula scraping the sides and bottom of the pan. Bring to a full boil until the mixture becomes thick.
- Transfer to a medium bowl and fold in the remaining berries and the lime zest.
- Fill in the prepared tart shell, crumble the scrap dough, scatter on top and drizzle the melted butter.
- Into the oven and bake for about 45 minutes, until the crust is well browned and the filling is bubbly.
- Set the pan in a cooling rack and let it cool. Although it is tempting to serve and cut as soon as it comes out from the oven the juices will run out and it is difficult to cut if served too soon.
- If you want very precise slices, refrigerate until cold then cut into wedges. Serve cold or room temperature.
Notes
Christine Childs says
It looks delicious and I love the step by step directions and photos. Great job!