
This classic blueberry tart lets you show off peak-season fruit and brings cozy homemade baking vibes to your table.
I first tried this out while hanging out on a trip in rural Quebec, and now it's just a summer family staple. When blueberry season hits, my kids already know this tart's making an appearance.
Tasty Ingredients
- For the crust
- All-purpose flour: 375 ml – good quality flour gives you a light crust
- Salt: a pinch – keeps the sweetness in check
- Sugar: 60 ml – sweetens the dough just the right amount
- Very cold unsalted butter: 150 ml – cold butter keeps the crust flaky
- Chilled water: about 30 ml – cold water helps everything hold together
- Apple cider vinegar: 15 ml – this is my secret for ultra-tender dough
- For the filling
- Fresh blueberries: 1 liter – go for firm, brightly colored berries
- Sugar: 180 ml – change this up if your fruit's more tart
- Quick-cooking tapioca: 30 ml – thickens the berry juices naturally
- Milk: for brushing – makes the top a lovely golden brown
Step-by-Step Directions
- Wrap and rest the dough:
- Split your dough in half, cover both with plastic wrap, and chill in the fridge for at least half an hour. This chill time helps relax the flour and cool butter right down.
- Make the crust:
- Toss flour, sugar, and salt into a food processor, give it a quick whirl. Drop in the cold butter cubes, pulse until it all looks crumbly. Splash in the vinegar and cold water, pulse until a dough ball just barely starts to form. Don’t overmix or it'll turn tough.
- Get the oven set up:
- Move the oven rack to the bottom, crank the heat up to 180°C. Keeping the tart closer to the heat gives you a solid, evenly baked base.
- Put it all together:
- Roll out the first dough piece and lay it in a 23 cm tart pan. Pile in the berries, sprinkle the sugar and tapioca evenly on top. Roll the other dough half, cut a small vent in it, and lay this over everything.
- Finish and bake:
- Press the edges together to seal, use your fingers or a fork to make a fun border. Brush the top with milk for a golden crunch. Bake around 50 minutes til the top looks golden and the blueberry juices bubble out.
My crew loves this best with a scoop of vanilla ice cream—melting right on top of the warm tart. That hot-cold contrast is just the best.
Leftover Tips & Storage
Keep this tart on the counter with a clean towel on top and it's good for about 3 days. Want it to last longer? Pop it in the fridge, you'll get 5 days easy. Reheat it in a 150°C oven if you want to crisp it back up a bit before digging in again.

Seasonal Twists
This works super well with a mix of berries—raspberries, blackberries, or just your favorite combo. In the fall swap in apples, toss in some cinnamon and nutmeg for a cozier flavor. For frozen fruit you can skip thawing, just tack on 5 more minutes in the oven and maybe a bit more tapioca if things look watery.
Perfect Crust Secrets
The big trick for a flaky crust is keeping everything really chilled—even your food processor bowl helps. Don’t handle the dough too much or it’ll go tough on you. A splash of cider vinegar is my go-to for melt-in-your-mouth texture, plus it adds a hint of flavor that just makes things pop.
Frequently Asked Questions
- → How to get the perfect crust?
Make sure the butter is really cold and work quickly to keep the dough from warming up. Add iced water a little at a time and don't overmix to keep the crust flaky.
- → Can I use frozen blueberries?
Yes, frozen blueberries are fine! Just defrost and drain them well before adding them to the pie to avoid too much liquid.
- → What can I use instead of tapioca?
No tapioca? Cornstarch or flour can work perfectly to thicken the filling.
- → How do I stop the crust from getting soggy?
You can lightly sprinkle flour or sugar over the bottom crust before adding the blueberries to soak up extra juices.
- → Can the dough be made ahead of time?
Definitely! You can prep the dough and store it in the fridge for up to two days or freeze it for up to a month.