Blueberry Almond Tart

You know that feeling when you take a bite of something so good, you just close your eyes and sigh? That’s exactly what happens when I taste this Blueberry Almond Tart. It’s sweet, a little nutty, and oh-so-buttery.

The juicy blueberries burst with flavor, while the crunchy almonds add the perfect bite. And the crust? Buttery, golden, and just melts in your mouth. Trust me, it’s the kind of treat you’ll want to make again and again.

Imagine pulling this beauty out of the oven, the smell filling your kitchen. You slice into it, and the berries are warm and jammy. One bite, and you’re hooked—it’s pure magic.

So, what are we waiting for? Let’s grab our ingredients and bake this dreamy tart together! You’ll love every single bite.

What Readers Are Saying:

“Absolutely divine! The crust was crisp, and the filling was bursting with flavor.”
“So simple, yet it tastes like something from a high-end bakery.”
“I made this for a family gathering, and everyone went for seconds!”

Why You’ll Love This Recipe

✔️ Rich and Buttery Crust: A perfect balance of almonds and butter makes this tart base extra delicious.
✔️ Vibrant Blueberry Filling: Bursting with sweet-tart blueberries and a hint of lemon.
✔️ Easy to Make: Looks fancy but is surprisingly simple to put together.
✔️ Perfect Make-Ahead Dessert: Ideal for prepping in advance—flavors meld beautifully over time!
✔️ Customizable: Add citrus zest, swap almonds for pecans, or drizzle with white chocolate.

Required Kitchen Tools

• Mixing Bowls – For preparing the crust and filling.
• Food Processor – To finely blend almonds into the crust.
• 9-inch Tart Pan – Preferably with a removable bottom.
• Saucepan – For thickening the blueberry filling.
• Whisk & Spatula – To stir and smooth out the filling.
• Rolling Pin – For rolling out the crust (if needed).
• Cooling Rack – Helps cool the tart evenly before slicing.

Key Ingredients for the Blueberry Almond Tart

To create this heavenly tart, you’ll need these key ingredients:

For the Filling:

• Fresh Blueberries – The star of the show! Use ripe, juicy berries for maximum flavor.
• Granulated Sugar – Sweetens the filling while keeping the berries’ natural tartness.
• Fresh Lemon Juice – Enhances the blueberry flavor with a bright citrusy kick.
• Large Egg Yolks – Helps thicken and enrich the filling.
• Cornstarch – Ensures the filling sets properly.
• Unsalted Butter – Adds silkiness and a rich mouthfeel.
• Finely Grated Lemon Zest – Brings an extra burst of citrus.

For the Almond Crust:

• All-Purpose Flour – The foundation of the crust, providing structure.
• Sliced Almonds – Toasted and ground into the dough for a nutty depth.
• Granulated Sugar – A touch of sweetness for a perfectly crisp crust.
• Salt – Balances the flavors.
• Chilled Unsalted Butter – Ensures a flaky, tender crust.
• Large Egg Yolk – Helps bind the crust together.
• Almond Extract – Amplifies the nutty flavors in the crust.

Variations for Blueberry Almond Tart

• Add Vanilla: Mix in a teaspoon of vanilla extract for added warmth.
• Try Mixed Berries: Swap half of the blueberries for raspberries or blackberries.
• Make It Dairy-Free: Use coconut oil instead of butter for a dairy-free option.
• Use a Shortbread Crust: If you prefer a more cookie-like base, try a buttery shortbread crust instead.
• Enhance the Crunch: Sprinkle slivered almonds on top before baking for extra texture.

Step-by-Step Instructions

1. Prepare the Almond Crust

Toast and Grind the Almonds

1. Preheat your oven to 350°F (175°C).
2. Spread sliced almonds on a baking sheet and toast for 5–7 minutes until lightly golden and fragrant.
3. Let them cool slightly, then pulse in a food processor until finely ground (but not paste-like).

Make the Dough

1. In a large bowl, whisk together flour, ground almonds, sugar, and salt.
2. Add the chilled butter cubes and use a pastry cutter or fingertips to blend until the mixture looks like coarse crumbs.
3. Stir in egg yolk and almond extract until the dough just comes together.
4. If the dough feels dry, add 1–2 teaspoons of cold water until it holds together.

Press and Chill the Crust

1. Lightly grease a 9-inch tart pan with a removable bottom.
2. Press the dough evenly into the pan, ensuring it goes up the sides.
3. Prick the bottom with a fork, then chill in the fridge for 30 minutes.

Blind Bake the Crust

1. Preheat the oven to 375°F (190°C).
2. Line the chilled tart shell with parchment paper and fill with pie weights or dried beans.
3. Bake for 15 minutes, then remove the weights and bake for another 5–7 minutes until lightly golden.
4. Let cool completely before adding the filling.

2. Prepare the Blueberry Filling

Cook the Blueberries

1. In a medium saucepan, combine blueberries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the berries burst and release their juices (about 5 minutes).

Thicken the Mixture

1. In a small bowl, whisk cornstarch with 2 tablespoons of water until smooth.
2. Pour into the saucepan, stirring constantly, and let simmer until the mixture thickens (about 2–3 minutes).

Add the Final Touches

1. Remove from heat and whisk in butter and lemon zest.
2. Allow the filling to cool slightly before pouring into the crust.

3. Assemble and Bake the Tart

1. Pour the blueberry filling into the cooled tart shell, spreading it evenly.
2. Bake at 350°F (175°C) for 15 minutes to set the filling slightly.
3. Let cool at room temperature for 1 hour, then chill in the fridge for at least 2 hours before slicing.

Serving and Decoration

How to Serve Blueberry Almond Tart

This tart is delicious on its own, but you can elevate it with these serving ideas:

• Dust with Powdered Sugar – A light dusting gives it a bakery-style finish.
• Top with Whipped Cream – Freshly whipped cream adds a creamy contrast.
• Drizzle with White Chocolate – Melted white chocolate drizzled over the tart adds a touch of elegance.
• Serve with Ice Cream – A scoop of vanilla or almond-flavored ice cream pairs beautifully.
• Garnish with Fresh Berries – Add extra blueberries, raspberries, or a few mint leaves for a pop of color.

Storing Blueberry Almond Tart

Refrigeration

• Store leftover tart in an airtight container or cover with plastic wrap.
• Keeps well in the fridge for up to 4 days.

Freezing

• To freeze, wrap the tart (whole or slices) tightly in plastic wrap, then foil.
• Store in the freezer for up to 2 months.
• Thaw in the fridge overnight before serving.

Reheating (Optional)

• If you prefer a slightly warm tart, heat individual slices in the microwave for 10–15 seconds.

Nutrition Information

Nutrient	Per Serving (1 Slice)
Calories	280–320 kcal
Carbohydrates	38g
Protein	5g
Fat	15g
Saturated Fat	7g
Fiber	3g
Sugar	20g
Sodium	80mg

Note: Nutrition may vary based on ingredient brands and portion sizes.

Blueberry Almond Tart FAQs

1. Can I use frozen blueberries?

Yes! If using frozen blueberries, do not thaw them before cooking—just add a few extra minutes to the cooking time.

2. Can I make this ahead of time?

Absolutely! This tart tastes even better the next day. Store it in the fridge and serve chilled.

3. What if I don’t have a tart pan?

A 9-inch pie pan works just as well, though the sides may be slightly lower.

4. How do I prevent a soggy crust?

Blind baking the crust is key! Be sure to chill it before baking, and don’t skip the pie weights.

5. Can I make this gluten-free?

Yes! Substitute gluten-free all-purpose flour for the regular flour in the crust.

Conclusion

This Blueberry Almond Tart is the perfect blend of buttery, nutty crust and luscious blueberry filling, making it a standout dessert for any occasion. Whether you’re serving it at a brunch, holiday gathering, or just treating yourself, this tart is bound to impress with its rich flavors and stunning presentation.

The best part? It’s easy to make ahead, stores well, and can be customized to your taste with different berries, a hint of vanilla, or a sprinkle of almonds on top. Pair it with whipped cream, powdered sugar, or a scoop of vanilla ice cream, and you have a bakery-worthy treat right at home!