How to make a blueberry and strawberry tart completely from scratch. Jump to the Homemade Blueberry and Strawberry Tart Recipe or read on to see our tips for making it.
The shell for this tart is pretty simple and can be make well in advance of the actual tart. The filling is made with fresh fruit, lime and sugar. It’s so simple.
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I love using my food processor for the pastry, it makes such quick work of everything. The pastry is more like a sugar cookie than pie crust. To make it, we add butter, sugar and eggs to the processor then pulse in flour.
The dough is easy to work with as long as the kitchen is relatively cool. If the dough is too warm, it will fall apart on you. If this happens, just place it back into the fridge to chill for a few minutes. You are looking for it to be chilled, but not extremely cold. If the dough is too cold, it will crack. If this happens to you, leave the dough out to warm up a little. It seems fussy, but once you start to work with the dough, it becomes obvious.
Once the crust is ready, the tart is ridiculously easy from there. Simply toss the berries with sugar and lime zest then add to the tart. After baking the fruit, they cook down into softened fruit surrounded by thick jam. It’s absolutely perfect served with whipped cream or a scoop of ice cream.
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Recipe updated, originally posted June 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne
Homemade Blueberry and Strawberry Tart Recipe
- PREP
- COOK
- TOTAL
You can use our recipe for homemade tart shell or use store-bought. If you plan to make the tart shell, it is important to keep the dough relatively cool. If the dough is too cold, it will crack. If this happens to you, leave the dough out to warm up a little. If the dough is too warm, it will fall apart on you. If this happens, just place it back into the fridge to chill for a few minutes.
You Will Need
Sweet Tart Dough2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon sea salt
10 tablespoons unsalted butter, sliced
2 large eggs
Tart Filling2 cups fresh blueberries, picked over and rinsed
1 cup fresh sliced strawberries
1 lime
2 tablespoons granulated white sugar
2 tablespoons all purpose four
Pinch salt
1 tablespoon butter, cut into small pieces
2 tablespoons fruit jam
Directions
- Make Tart Dough
1Add the sliced butter and sugar into the food processor and pulse until they are creamed, light and fluffy. Add one egg and the yolk of the second egg, then pulse again until incorporated; reserve the egg white from the second egg until the end in case the dough is too dry.
2Sift the flour and salt together, then add to the food processor. Pulse until the mixture comes together into a ball. If the mixture will not form into a ball and looks dry after about 30 seconds, add the reserved egg white.
3Turn out the dough onto plastic wrap and flatten into a disk. Chill in the refrigerator for 20 minutes and up to 2 days. Or freeze well wrapped in plastic wrap and foil up to one month.
- Form Tart
1Remove tart dough from refrigerator. If it has been refrigerated for more than 20 minutes, you may need to leave it out to warm up slightly until workable.
2Set a 9-inch or 10-inch tart pan to the side of your work bench. On a lightly floured surface, roll out the dough so that it is slightly larger than the pan, starting from the middle and working out. The dough should be uniform in thickness (about 1/4-inch thick).
3Roll the dough onto the rolling pin and carefully transfer into the tart pan. Without stretching the dough, lightly press the dough into the bottom and up the sides of the pan. Chill in the refrigerator until filling is ready.
- To Finish
1Heat the oven to 350 degrees F.
2In a large bowl, toss the blueberries and strawberries with sugar, zest and juice of one lime, and the 2 tablespoons of flour. Spoon into the tart shell then dot pieces of butter over the top.
3Bake until the tart shell is light golden brown around the edges, 1 hour to 1 hour and 20 minutes. Transfer to a cooling rack and cool until the fruit has set, about 1 hour.
4Heat the jam in the microwave or small saucepan then use a pastry brush to brush the warmed jam over the top of the tart. Serve with ice cream or whipped cream.
Adam and Joanne's Tips
- This recipe was inspired and adapted from James Peterson’s cookbook, “Cooking” — a book we highly recommend adding to your own collection.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
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Just found this recipe and made it with strawberries and dewberries (wild blackberries). It was amazing! A definite keeper!
Went out and bought a tart pan just to make this recipe today and it came out great! For the jam I found that raspberry preserve worked the best. It’s a nice contrast and gives it a prettier, brighter colored glaze I paired with vanilla bean ice cream with some of the leftover preserve on the ice cream as a sauce. Delicious!
Does the tart form need to be greased? Anxious to give it a try. It looks so good!
Hi Susi, You should not need to grease the pan, there is enough fat in the crust.
Can the Strawberry and Blueberry tart be made by other methods if one does not have a processor. Tried to open the notes with out success thinking you may have the information on your tips and notes section.
Thanks for your help, and many recipes,
Rose Sena
Hi Rose, you should be able to make the dough using a stand mixer or hand mixer.
What a beautiful tart! When you cut into it, was it pretty stable? I would have been afraid that it would be a little on the soupy side with all the juices from the fruit. Looking forward to giving it a try!
Hi Kristen — The crust held up really well — It is a little thicker and more of a sugar cookie-like crust than pie dough. Would love to hear how it works out for you! Thanks so much for commenting!
My pies did not turn out soupy. The fruit stayed in place. I followed the recipe for the filling exactly (but I used store-bought pie crusts).
Incredible…Great photos! Surely going to bake that on weekend.
What a lovely, lovely tart!