gimmesomeoven5.0
Fresh Blueberry Tart
This stunning blueberry tart combines a crispy gingersnap crust with bright, jammy blueberries kissed with lemon—it's elegant enough for guests but comes together in less than an hour of active time.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●mixing bowl
- ●whisk
- ●saucepan
📝 Preparation Steps
1
Make the crust. Combine the ground gingersnaps, brown sugar and salt in a large mixing bowl and whisk to combine. Add the melted butter and whisk until evenly combined. Press the mixture evenly into a 9-inch tart pan with a removable bottom. Freeze for at least ⏱️ 10 minutes while you prepare the filling.
2
Make the filling. Whisk together the sugar, lemon juice, lemon zest, cornstarch and water in a medium saucepan. Add half of the blueberries and toss to combine. Cook over medium-high heat, stirring constantly, until the liquid simmers and thickens. Remove pan from the heat. Add the remaining blueberries and vanilla extract and gently toss for ⏱️ 1 minute until evenly combined. (If the liquid seems too thick to coat all of the blueberries, you can add an extra 2 tablespoons of water.)
cornstarch2 tablespoons(~5 cups) fresh blueberries24 ouncesvanilla extract1 teaspoon
3
Chill. Pour the filling immediately into the prepared crust and spread it our evenly. Refrigerate the tart for ⏱️ 1-2 hours or until the filling is set.
4
Serve. Slice, serve and enjoy!
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