This rustic blueberry tart recipe is a simple, versatile recipe that is a delicious dessert in any season. Roll out one pod of Pappy’s Pie Dough, fill with sweetened fruit, and bake! We recommend blueberries with lemon zest and juice, served with whipped cream or ice cream, but the possibilities are endless. You can easily swap the blueberry filling for raspberries, blackberries, cherries, apples, peaches, or even pears. Choose your favorite fruit or something in season, and you’ll have a delicious fruit dessert in under an hour.
What is a Rustic Tart? (Galettes and Crostatas Explained)
A rustic tart is the perfect dessert for beginner bakers who want a simple, fast recipe that tastes delicious. If you love the idea of a fruit pie but feel intimidated by fluting edges, positioning a top crust, or working with specialized baking pans, this is the perfect place to start. This type of pastry is often referred to as a “galette” in French or a “crostata” in Italian. These terms refer to a free-form pie. Instead of pressing dough into a pie dish to create structure, you roll the dough flat onto a baking sheet, add your filling, and fold the crust inward. Pleat and fold the edges over the filling. This creates a sturdy wall that contains your fruit filling and keeps it from spilling out of the crust. Plus, the rustic look is part of the charm. The folded edges give it an artisanal, homemade look. Using frozen, ready-to-bake Pappy’s Pie Dough makes this recipe even easier. Just roll it out, fill it, and bake!
Why You’ll Love This Recipe
No Special Equipment or Pre-Baking Needed: All you need to bake this tart is a baking sheet. Plus, no need to blind bake your crust. Roll it, fill it, and bake!
Beautifully Imperfect: This tart has rustic charm. The imperfect edges make you feel like you are at a countryside bakery.
Customizable to Your Taste: While our version uses blueberry and lemon, you can customize this tart recipe with any in-season fruit or your favorite.
Rustic Blueberry Tart Recipe
Ingredient Breakdown
To make this blueberry tart, you only need a few pantry staples and fresh ingredients:
Pappy’s Pie Dough: You need one pod for this recipe. Thaw the dough but leave it slightly chilled. Using frozen, ready-to-bake pie dough cuts your prep time in half while still giving you a flaky, buttery, bakery-quality crust.
Fresh Blueberries: Two cups of fresh berries are the perfect fruit base for this recipe. Wash and dry your berries thoroughly so your filling doesn’t get too watery.
Granulated Sugar: You will need ½ cup of sugar to sweeten your tart filling and 1 tsp of sugar to sprinkle on your crust.
Cornstarch: Cornstarch thickens your filling, turning it into a delicious, sweet, and tart syrup.
Fresh Lemon Juice and Zest: Fresh lemon brightens the filling's flavor, making your fruit taste more vibrant.
Salt: A pinch of salt elevates the flavors and balances the sweetness of your filling.
Milk or Cream: Brush your crust before baking for a golden-brown finish.
Step-by-Step Instructions
Step 1: Prep Your Dough and Pan
Preheat your oven to 400°F. Roll out one pod of Pappy’s Pie Dough to 8-9 inches in diameter.
Important Tip: Don’t roll the dough too thin. You will need to fold the edges toward the center. If the dough is too thin, it may tear open while folding or during baking. Place the rolled dough onto a baking sheet (you may line it with parchment paper) and keep it in the refrigerator while you prepare the filling.
Step 2: Mix the Tart Filling
In a medium bowl, combine fresh blueberries, ½ cup sugar, 2 tablespoons cornstarch, ¼ teaspoon salt, and 1 tablespoon lemon zest. Mix gently to combine. Then add 1 tablespoon fresh lemon juice and coat the blueberries evenly.
Step 3: Fill the Tart
Remove the chilled crust from the refrigerator and pour the filling into the center. Leave at least 1 inch of exposed crust around the edge. You will need a clean border to fold over the walls of your crust.
Step 4: Fold and Pleat the Crust
Gently fold the edges toward the center, pleating so they overlap occasionally as you work your way around the tart. This creates a wall to keep the filling from spilling out as the tart cooks.
Step 5: Brush and Bake
Brush the edges of your tart with milk or cream, then sprinkle sugar for extra crunch. Bake for 35-40 minutes. The tart is done when the crust is golden-brown, and the filling is bubbling. Cool on a wire rack before serving.
Recipe
Rustic Blueberry Tart
A simple tart - roll, fill and bake! Lemony-blueberry filling makes this the perfect spring or summer complement to your dinner table any night of the week. Alternatively, you could use raspberries, blackberries, cherries, apples, peaches, or pears!
Ingredients
Instructions
- Gather your ingredients. Preheat oven to 400°F.
- Roll out the pod of Pappy’s Pie Dough to 8-9” in diameter. If it is too thin, it may tear when you fold it. Place the dough on a baking sheet and refrigerate.
- Add blueberries, ½ cup sugar, lemon zest, and cornstarch to a bowl and mix. Add lemon juice and mix until blueberries are evenly coated.
- Remove the crust from the refrigerator and pour the filling into the center. Leave at least one inch of crust empty along the outside edge.
- Fold the edge of the crust toward the center, forming pleats as you go along the edge. Be careful not to stretch the dough too thin, or it may tear while baking.
- Brush the crust with milk or cream and sprinkle with sugar.
- Bake the tart for 35-40 minutes. The tart is done when the crust is golden brown. Cool on a wire rack before serving.
