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« Recipe: Blueberry Tart »

Blueberry Tart

Yield: serves 6-8


9 inch tart shell, well chilled

For the Filling

1 pint blueberries

1/2 c sugar

2 Tbsp minute tapioca

1 Tbsp lemon juice

For the Crumb Topping

1/2 c (1 stick) cold unsalted butter, cut into small pieces

1/2 c all purpose flour

3/4 c packed light brown sugar

1 cup rolled oats


Preheat oven to 375F

Place the blueberries in a large bowl.  Sprinkle with sugar, tapioca and lemon juice.  Gently stir to combine.  

In a separate bowl, cut the butter into the flour with a pastry cutter (or your fingers). Mix in the brown sugar and the oats.

Pour the blueberries into the prepared tart shell*. Spoon the crumb topping over the fruit filling.

Bake for approximately 45 minutes, or until the blueberry juices have bubbled and thickened.


*It is helpful to place the tart pan onto a cookie sheet before filling and baking.