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Easiest-Ever Blueberry Tart How-To

Spring blueberries are the star of the quickest-cooking tart we’ve ever made.


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Roxana Yawgel
Picturing spring-summer lazy weekends my mind immediately thinks about Saturday-morning visits to the local Farmers Market to pick fresh produce. 

I never know what I will find, what produce I will come home with and what sweet treat or cheese I may try. But my heart is always set on the fresh produce, especially when I can get a good deal on it. Like blueberries. I adore them! I could live all summer long on blueberries and melons. 

As much as I love to enjoy them fresh, some days I want to use them in an easy dessert, something that allows them to shine on their own, like in this easy-peasy 2 ingredients tart. It's the simplest dessert ever! 

Pillsbury pie crust - check! 

Fresh berries from the market - check! 

I have everything I need to enjoy a slice of summer! 

While the oven is preheating rinse and drain the blueberries.

Fresh blueberries in a strainer
Spread them on a tea towel or on paper towels and pat them dry. 

Unroll the pie crust and place it in an ungreased 11” tart pan. Press gently against the bottom and the sides. 

Add the blueberries to the pan and spread them evenly.

Blueberries in a pie crust in a tart pan
Bake the tart in preheated oven for 30 minutes or until the edges are golden brown. 

Remove from the oven and let cool for few minutes before slicing it. Serve with a scoop of ice cream or whipped cream.

Easiest Ever Blueberry Tart

About Roxana Yawgel of Roxana Bakes

Roxana is gifted at creating easy-to-make recipes that are delicious down to the last crumb and loves sharing recipes she enjoyed growing up in Romania. She’s never afraid to get messy, and thinks everything is better with a little love and a lot of chocolate.