Rich and vibrant blueberry tart, featuring a crisp yet tender sweet pastry crust (pâte sucrée) filled with luscious jammy blueberry filling, then topped with more fresh seasonal summer blueberries. A timeless classic dessert with hints of vanilla and fresh lemon, this homemade blueberry tart is sure to impress. Inspired by the blueberry tart recipe from Stardew Valley.

This blueberry tart was so sinfully good. Serve it with some homemade vanilla ice cream and it’s just to die for. The best part is definitely the fresh local seasonal blueberries, just look at these beauties!

You can also make this with frozen blueberries, no problem – especially outside of peak blueberry season. Frozen blueberries often actually work great for pies and tarts, since they are usually frozen at peak ripeness, so they usually have a pretty good flavour.

That being said, not all blueberries in the frozen aisle are necessarily to your taste, so try one or two brands of frozen berries before landing on your go-to tart-baking blueberries.

The thing I love about blueberry tart is that it’s surprisingly easy to make – easier than you’d think. The longest part of the process is just simmering some blueberries on the stove in a saucepan!  The only part that takes much effort is honestly making the pastry dough and pressing it into the tart pan, after that is all downhill from there.

You can use the traditional sweet pastry crust, also known as the pâte sucrée, for an added homemade touch – or just whip out a pre-made pastry shell if you’re short on time and energy. If you do choose to use a short pastry crust, I recommend mixing the dough the day before and letting it rest in the fridge overnight. Homemade pastry dough is always better when given time to chill for about 24 hours, if you have the time.

For the blueberries themselves, just wash them well in a colander, making sure to pick out any unsuitable ones.

Add about two-thirds of the fresh blueberries to a saucepan with the other filling ingredients, bring it to a low boil and let it simmer until it reduces, stirring occasionally. If you have a saucepan with a larger flat surface area this process will go even quicker. In your average saucepan this will take about a 20-30 minutes. 

The blueberries will slowly liquify until they form a jammy sauce, which is then thickened with a slurry of tapioca starch and water. Once this sauce has cooled, the rest of the fresh blueberries are mixed in, and there you go – easy blueberry tart filling!

Now simply dump the blueberry filling into the cooled tart shell, and top the tart with a few more fresh berries, just for pretty decoration.

When serving your tart, just pop the tart out of its pan – if using a tart pan with a removable bottom. Obviously leave your tart where it is if your pan doesn’t have a removable bottom!

As most tart pans are non-stick, don’t cut your tart in the tart pan. Not only can you damage your pan, but the tart pan then has the opportunity to discard shards of the non-stick coating into your next pastry crust -yuck. So, tart your tart out of the pan and place it on a large cutting board or sturdy plate for cutting and serving.

Use a large sharp knife when cutting your tart, since it is in a tart shell, after all. Even the most tender sweet tart shells are generally slightly more crispy than a standard pie pastry, because of the added sugar content. Once sliced, use a pie server to distribute the slices to plates.

If you find your tart a little too runny, next time add a little more tapioca slurry, or let your tart chill a bit longer before serving. Using too many blueberries can also cause small landslides when cutting up and serving the tart.

Also remember, this is a fruit tart, not a custard-based tart. It’s not going to come out in perfect pristine slices, like a baked custard tart with eggs in it will. Just enjoy the mess!

If you’re very self conscious about having a bleeding tart, either look for a custard-based recipe, or make individual mini tartlets next time – same instructions all apply, though error in the side of baking multiple mini pastry shells for less time.

You can also serve each slice in a bowl instead of on a plate. Why not serve it with a big scoop of homemade vanilla ice cream too? Nobody will refuse a slice of that – in fact I bet they will be begging for seconds!

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Classic Blueberry Tart

Tools

• 9 inch tart pan
• colander
• measuring cups
• measuring spoons
• mixing and cooking spoons
• knife
• cutting board
• oven mitts
• spatula
• large mixing bowl
• small mixing bowl
• saucepan

Instructions

Part One: The Crust

Note: To read the whole post just about sweet pastry dough, click here.

1. Add the flour, salt, sugar and lemon zest to a bowl, then mix.
2. Knead in the cubes of cold butter until a shaggy dough forms.
3. Beat the egg yolk with the ice water and vanilla.
4. Slowly knead in increments of the ice water mixture until the dough is smooth but not too sticky.
5. If you have the time, chill the dough overnight in the fridge, wrapped tightly in plastic wrap. Try to chill the dough for at least 1 hour.
6. Roll the dough out on a lightly floured surface.
7. Transfer the dough to a round tart pan. Press the dough evenly into the bottom and along the sides of the pan. 
8. Prick holes in the pastry dough with a fork, then refrigerate for 1 hour. 
9. Preheat the oven to 375°F. 
10. Place the tart shell, in the pan, on a baking sheet.
11. Bake the tart shell on the baking sheet at 375˚F for 15-20 minutes, until the shell is a light golden brown colour. Rotate the tart shell half way through, to assure even baking.
12. Remove the baked tart shell from the oven.
13. Allow to cool completely before adding filling.

Part Two: The Blueberry Filling

1. In a saucepan, bring ¼ cup water, 3 cups of blueberries, lemon zest, lemon juice, sugar, and salt to a boil over high heat.
2. Once boiling, reduce the heat to medium-low and let the mixture simmer for 20-30 minutes, or until the mixture starts to reduce and thicken.
3. In a small bowl, mix tapioca starch with 2 tablespoons of water, then stir well to combine.
4. Remove the saucepan from the heat and add the vanilla extract and starch slurry to the saucepan. Stir thoroughly to evenly distribute the slurry and thicken the mixture. 
5. Return the mixture to the heat and let it simmer for another 2-3 minutes to thicken further if necessary, then remove the saucepan from the heat.
6. Let the berry sauce cool for 15 minutes.
7. Add the remaining fresh berries to the sauce and mix to combine.
8. Pour the berry filling into the baked pastry shell, and even out the filling using a spatula. 
9. Top the tart with an extra ½ cup of the best-looking fresh berries.
10. Allow the tart to fully cool, then refrigerate for a few hours before serving.

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Blueberry Tart in Stardew Valley

If you want to learn how to make blueberry tart in Stardew Valley, you’ve just got to suck it up to Pierre. I’m sorry, but it’s the truth. He won’t mail you the recipe for blueberry tart until you have at least 3 hearts with him. Ugh. It’s too bad that being nice to Abigail doesn’t really help your relationship at all with Pierre.

But, it’s all worth it in the end, because the NPC who loves blueberry tart the most is dear, sweet Linus. I just love making him happy. The look of joy on his face when you have him something as simple as a daffodil just warms my heart, so imagine the look on his face when you gift him a whole blueberry tart!

Blueberry Tart in Stardew Valley: Blueberry + Wheat Flour + Sugar + Egg

To make blueberry tart, once you’ve received the recipe in the mail, you can use either an upgraded farmhouse kitchen or a cookout kit. Simply combine blueberry with wheat flour, sugar and egg. It’s like Pierre wanted you to go shop at his store or something, with this list of ingredients!