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Rustic Blueberry Lemon Tart

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This delicious, flakey crusted rustic blueberry lemon tart (galette) recipe is so easy to make. You don’t even need a pie pan to make it!

Rustic blueberry tart with a single slice cut out.

Rustic Blueberry Lemon Tart – a simple golden, flaky pie crust wrapped around freshly baked blueberries and seasoned with a touch of lemon, makes for a sweet breakfast or dessert. This blueberry galette also happens to pair perfectly with a coffee.  While this baked blueberry tart is best served on the same day, you can keep it for up to 3 days. It’s a tart recipe easy enough for everyday and decadant enough for special events.

free form blueberry tart

What makes this rustic blueberry tart recipe so good?

Do you love blueberries? This tart recipe is a keeper for fresh blueberry lovers. Fresh juicy blueberries are baked in a crisp and flaky crust for an open faced dessert that’s as delicious, as it is easy. It’s truly a breeze to make. The free-form pie crust take the stress out of baking. It so simple, even kids can help form and fold the home-made tart crust.

I love incorporate fresh fruits into my recipes. Recipes like my easy raspberry mousse and pineapple guacamole are quick and easy ways to enjoy fresh fruit for summer or year round!

Recommended Tools for Blueberry Tarts & Galettes

Small bowl
Food processor
Cookie sheet or Baking sheet
Measuring cups
Measuring spoons
Plastic wrap
Rolling pin
Parchment paper

Close up of blueberry tart with a single slice cut out.

Free-Form Blueberry Tart FAQs

What is a tart?

A tart is an open pie that’s usually filled with sweet and savory fruits or custard.  A rustic, free-form fruit tart, baked directly on a lined baking sheet rather than in a tart pan is often called a galette.

What can I serve my Rustic Blueberry Lemon Tart (galette) with?

You can serve it with whipped cream, vanilla ice cream, or a cup of your favorite coffee.

Can I use frozen blueberries?

You certainly can, but I have found that the best pies are made with fresh berries. Thawing your frozen blueberries isn’t necessary but you will need to use tapioca flour instead of cornstarch. Tapioca flour will keep the pie from being runny.

Fruit tart on counter next to bowl of blueberries.

What are the best kind of blueberries for this pie?

Small fresh blueberries are perfect for this rustic blueberry tart pie.

When is the best time to make blueberry lemon tarts?

Right now is the best time! Another good time to make it is during the blueberry season which is between June and August. Also, if it’s pear season, you can absolutely make yourself a rustic pear tart instead!

Closeup of fresh blueberries before baked. Closeup of blueberries after cooked.

Can I use a muffin tin to make my tarts?

Yes, you certainly can make individual tarts using a muffin tin. Kids love them! This recipe is meant for a rustic pie which means that you don’t need any special equipment like a pastry blender, stand mixer, or pie pan! It’s also an easy recipe to make with your kids.

Can I use a pre-made pie instead of a homemade crust to make lemon blueberry tarts?

If you’re in a hurry, you can use a puff pastry like Pillsbury pie crust but the best tasting pie crusts are homemade. They are way easier to make than you think.

Partial view of rustic blueberry tart with blueberry bowl.

Why do I need to mix flour and cornstarch with the blueberries?

Both flour and cornstarch act as thickeners and keep the pies from becoming too runny. Another thickener that is commonly used is tapioca. Use 1 tablespoon of Tapioca in place of cornstarch for this blueberry galette recipe.

Is it okay to use room temperature water instead of ice-cold water?

Ice cold water keeps the dough from developing gluten and ensures that the dough is flakey.

How long can pie dough last in the fridge?

In my experience, pie dough can last in the fridge for a maximum of 3 days. Any longer than that will result in a pie that cracks easily and is hard to handle when you roll it out.

Ingredients for blueberry tart. 

How to Make a Rustic Blueberry Tart

Step 1
In a small mixing bowl, combine all-purpose flour, white sugar, salt, as well as grated cold butter.

Flour, sugar, salt and grated cold butter mixed in glass bowl.

Step 2
Add half of the ice-cold water into the flour mixture and then mix. Slowly add the rest of the ice water and also mix. Continue until the dough holds together when you squeeze it.

Ball of dough in glass bowl.

Step 3
Form the pie dough into a ball and then press it into a flat 6-inch disk. Wrap it with plastic wrap and place it in the fridge for a minimum of 30 minutes. You can also keep it in the fridge overnight.

Pie dough ball wrapped in Saran Wrap.

Step 4
In a medium bowl place the blueberries, flour, sugar, lemon juice, and cornstarch. Gently toss them together until they are evenly coated, then set the mixture aside.

Coated blueberries in glass bowl.

Step 5
Preheat your oven to 400 degrees and then place a piece of parchment paper on your work surface. Dust the paper with a little flour and place the chilled dough disc on it. Lightly dust the top dough with flour as well.

Dough disc with flour dusted on top.

Step 6
Cover the dough disc with parchment paper. Using the pin, roll it out evenly into an 11-12-inch circle that’s 1/8 inch thick. This will be about the thickness of 2 stacked quarters.

The edges of the dough might crack while you do this. If they do, don’t panic. Just try and push them together or fill them in with uneven pieces of the dough.

Dough being rolled out under parchment paper.

Step 7
Place the blueberries in the center of the pastry dough. Leave a 1 1/4 – 2-inch border. Proceed to fold the edges up into pleats using your hands or with the help of the parchment paper. Next, lightly brush the top of the crust with the egg wash and sprinkle it with coarse sugar. Place a few slices of butter on top of the blueberries if you like.

Blueberries in the center of the pastry dough. Unbaked tart with the dough edges folded into pleats.
 Slices of butter on top of the unbaked blueberry tart.

Step 8
Transfer the tart onto a baking sheet and then into the oven. Bake the tart at 400 degrees for 40-50 minutes or until the flaky pie crust is golden brown. Let your blueberry tart cool down on a wire rack and enjoy your rustic tart with a scoop of vanilla ice cream.

Rustic blueberry tart on table with plate and fork, and bowl of blueberries in background.

I’m so honored when you make my recipes in your home. If you try my rustic blueberry tart recipe, please come back to share using my 5-star rating in the comments below! 

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More Delicious Fruit Recipes

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How to Make Fruit Infused Water
Easy Raspberry Mousse

 

Rustic Blueberry Lemon Tart

5 from 1 vote
Serves | 8
This delicious, flakey crusted rustic blueberry pie (galette) recipe is so easy to make. You don't even need a tart pan to make it!
Prep20 mins
Cook40 mins
Cooling Time30 mins
Total 1 hr 30 mins

Ingredients
 
 

Tart Crust
  • ¼ cup ice cold water
  • 100 g cold butter grated
  • 15 g sugar
  • 1 g salt
  • 200 g all-purpose flour
Blueberry Filling
  • 1 tbsp all-purpose flour
  • 1 tbsp cornstarch
  • 2 tbsp sugar
  • 1 tsp lemon zest
  • 1-2 tbsp lemon juice
  • 350 g fresh blueberries
  • 40 g butter

Instructions
 

  • In a small mixing bowl, combine all-purpose flour, white sugar, salt, as well as grated cold butter.
  • Add half of the ice-cold water into the flour mixture and then mix. Slowly add the rest of the ice water and also mix. Continue until the dough holds together when you squeeze it.
  • Form the pie dough into a ball and then press it into a flat 6-inch disk. Wrap it with plastic wrap and place it in the fridge for a minimum of 30 minutes. You can also keep it in the fridge overnight.
  • In a medium bowl place the blueberries, flour, sugar, lemon juice, and cornstarch. Gently toss them together until they are evenly coated, then set the mixture aside.
  • Preheat your oven to 400 degrees and then place a piece of parchment paper on your work surface. Dust the paper with a little flour and place the chilled dough disc on it. Lightly dust the top dough with flour as well.
  • Cover the dough disc with parchment paper. Using the pin, roll it out evenly into an 11-12-inch circle that’s 1/8 inch thick. This will be about the thickness of 2 stacked quarters. The edges of the dough might crack while you do this. If they do, don’t panic. Just try and push them together or fill them in with uneven pieces of the dough.
  • Place the blueberries in the center of the pastry dough. Leave a 1 1/4 - 2-inch border. Proceed to fold the edges up into pleats using your hands or with the help of the parchment paper. Next, lightly brush the top of the crust with the egg wash and sprinkle it with coarse sugar. Place a few slices of butter on top of the blueberries if you like.
  • Transfer the tart onto a baking sheet and then into the oven. Bake the tart at 400 degrees for 40-50 minutes or until the flaky pie crust is golden brown. Let your blueberry tart cool down on a wire rack and enjoy your rustic tart with a scoop of vanilla ice cream.

Nutrition

Serving: 1slice, Calories: 235kcal (12%), Carbohydrates: 32g (11%), Protein: 3g (6%), Fat: 11g (17%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 27mg (9%), Sodium: 136mg (6%), Potassium: 74mg (2%), Fiber: 2g (8%), Sugar: 10g (11%), Vitamin A: 344IU (7%), Vitamin C: 5mg (6%), Calcium: 16mg (2%), Iron: 1mg (6%)
Course | Dessert
Cuisine | American
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© Pretty Domesticated

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