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Blueberry Tart

A delightful blueberry tart infused with Earl Grey tea, featuring a crisp shortcrust base and a bright, jammy filling that's perfect for make-ahead desserts.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Shortcrust
  • 1 cup All-purpose flour
  • 1/2 cup Unsalted butter Cold and cubed
  • 1/4 cup Sugar
  • 1/4 teaspoon Salt
  • 1 large Egg
For the Blueberry Filling
  • 2 cups Blueberries Fresh or frozen, adjusted for liquid
  • 1 cup Earl Grey tea (brewed) Tea bags or loose-leaf
  • 1/4 cup Sugar

Method
 

Prepare the Tart Crust
  1. Combine the flour, sugar, and salt in a bowl.
  2. Cut in the butter until the mixture resembles coarse sand with a few pea-sized pieces.
Bring the Dough Together
  1. Add the egg and mix just until a dough forms. Avoid overmixing.
Chill and Shape
  1. Press the dough into the tart pan evenly along the bottom and sides.
  2. Chill to firm up, preventing shrinking.
Brew the Earl Grey
  1. Steep the Earl Grey until fragrant, avoiding bitterness.
Make the Blueberry Filling
  1. Combine the blueberries with the brewed tea and sugar, then cook until the berries burst and the mixture thickens slightly.
Fill the Crust
  1. Spoon the blueberry mixture into the chilled crust, spreading it evenly.
Bake and Cool
  1. Bake until the crust is lightly golden and the filling is set.
  2. Cool fully before slicing to ensure clean cuts.

Notes

Best served at room temperature. Store covered in the fridge and let sit out for a few minutes before serving for optimal taste.