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“Easy Blueberry Tart”

Prep Time1 hr 30 mins
Cook Time1 hr 25 mins
Total Time1 hr 55 mins
Servings: 8 Slices


  • 4 tablespoons very cold Kerry Gold butter diced
  • 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 4 cups blueberries
  • Zest of 1 lemon
  • 1.5 tablespoons corn starch
  • 1/3 cup sugar
  • 1 tablespoon rose water optional


  • Mix the butter with the flour and salt in a bowl using a pastry cutter or knife, or do it in the food processor.
  • Add a small amount of ice cold water a tablespoon at a time until it just all comes together. Use the least amount of water possible to avoid a heavy soggy dough and maximum flakiness.
  • Wrap the dough in plastic and chill the dough in the freezer for 30 minutes.
  • Roll out the dough between sheets of wax paper or plastic to keep from sticking.
  • Carefully transfer to a drop bottom fluted tart pan (or other tart pan) and trim the edges.
  • Preheat the oven to 375 degrees F. Prick the bottom of the tart shell all over with a fork and chill in the freezer while the oven preheats.
  • Bake for 20 to 25 minutes, remove from the oven and cool completely.
  • Next, in a large bowl combine the blueberries, lemon zest, corn starch, sugar and optional rose water and combine thoroughly with a spoon.
  • Add the berries to the tart shell and place back in the oven. Cook with berries inside for 60 minutes.
  • Remove and let cool.