Homemade Blueberry Tart

Homemade Blueberry Tart


Twentieth century foodie, gourmand and all around good cook, James Beard declared that “picnicking is one of the supreme pleasures of outdoor life." Indeed. No other dining experience seems quite so decadent. The fresh air, the natural setting, the creative food choices, the deliciously idle intentions. Picnics have a wonderful way of engaging all of our senses in such a fantastic way. It’s almost overwhelming.

Here are the recipes I would like to share with you for a Great American Picnic.

Homemade Blueberry Tart

(recipes adapted from the Smitten Kitchen and Martha Stewart)

For the Tart Shell


  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 9 tablespoons very cold (or frozen) butter, cut into small pieces
  • 1 large egg


  1. In a large bowl, mix the flour, sugar, salt and cinnamon together.
  2. Add the chopped butter pieces and blend with a fork until the mixture resembles small bread crumbs in various sizes.
  3. Add the egg and mix until combined.
  4. Form the dough into a ball, wrap in plastic wrap and chill in the fridge for at least 2 hours.
  5. Butter a 9-inch tart pan (the kind with a removable bottom).
  6. Place the chilled dough on a lightly floured pastry cloth and roll out to a size big enough to accommodate an extra 1/2 inch of dough in diameter when placed in the tart pan.
  7. Add dough to pan, trim any excess dough beyond the extra 1/2″inch that hangs over the sides.
  8. Fold the remaining 1/2″ inch of dough back into the tart pan, so that you are reinforcing the side walls with an extra layer of dough.
  9. Pierce crust all over (bottom and sides) with a fork.
  10. Place tart pan in freezer for at least 45 minutes.
  11. Preheat oven to 375 degrees.
  12. Remove tart pan from freezer and place directly in oven for 20-25 minutes or until the tart shell turns a soft golden brown.
  13. Remove from oven and let cool on a rack.

For the Blueberry Filling


  • 6 cups fresh blueberries
  • 2/3 cup cane sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 4 tablespoons all-purpose flour
  • 3 tablespoons fresh lemon juice
  • pinch of salt


    1. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups blueberries to a boil over high heat.
    2. Reduce heat and let berries simmer, stirring occasionally for about 4 minutes.
    3. In a small bowl mix the flour with 4 tablespoons of water until smooth and then add to the blueberries in the pan.
    4. Next, add the lemon juice, sugar, salt, cinnamon and nutmeg.
    5. Bring to a boil and then reduce heat.
    6. Let the mixture thicken for about 1 minute.
    7. Remove from heat and stir in 3 1/2 cups of blueberries.
    8. Immediately, add this hot blueberry mixture to the tart shell.
    9. Sprinkle the remaining cup of fresh blueberries across the top of the hot mixture, gently pressing the berries down so that they stick into the hot mixture enough to bind them together.
    10. Place the tart in the fridge for at least 30 minutes or at most overnight.

Get All of The Recipes for the Vintage Picnic

Katherine Stolz Barber

Katherine is the chief storyteller and curator of the culinary history blog and shop In The Vintage Kitchen. When she’s not busy digging through research archives or whipping up old recipes, you can find her scouting for vintage treasures and inspiring stories around the country with her husband, Bradley, and their insatiably hungry pup, Indie.

In the Vintage Kitchen.

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