The Best Blueberry Tart

Super Tasty and delicious with fresh blueberries

by Hanbit Cho
The Best Blueberry Tart

Blueberry Tart is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

This is a super tasty blueberry tart – if you have fresh blueberries then this would be the best tart ever. It look so pretty!

It starts with a tart shell, followed by almond cream. You then lay out a layer of blueberry confit. Finally, you place fresh blueberries and brush blueberry glaze.

  • The Best Blueberry Tart
  • The Best Blueberry Tart
  • The Best Blueberry Tart
  • The Best Blueberry Tart
  • The Best Blueberry Tart

Follow along with the 📝 recipes below👇🏾👇🏾

The Best Blueberry Tart
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Blueberry Tart

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Tart Crust:

  • Butter (room temp) 100g
  • Salt a pinch
  • Powdered Sugar 72g
  • Almond Powder 20g
  • Corn Starch 30g
  • Eggs 36g
  • Cake Flour 170g

Almond Cream:

  • Butter 28g
  • Powdered Sugar 28g
  • Almond Powder 28g
  • Eggs (room temp) 25g
  • Rum 3g

Blueberry Confit:

  • Blueberry Puree (if self-made, then just blend your blueberries with 10% sugar) 110g
  • Sugar 15g
  • Pectin NH 2g
  • Lemon juice 2g

Blueberry Glaze:

  • Absolu Cristal (Valhrona) 50g
  • Blueberry Puree 5g
  • Tart Crust:

*To be honest, you will get more than 1 tart crust out of this quantity.
Please watch my detailed “how to make a tart shell” video recipe.



Almond Cream:

  1. Beat the butter lightly.
  2. Sift in powdered sugar, almond powder and mix.
  3. Add the eggs gradually and mix.
  4. Finally, add in the rum and mix.
  5. Rest in the fridge overnight.

Blueberry Confit:

  1. Mix sugar & pectin.
  2. Heat the blueberry puree and when it’s 40℃ add in the sugar & pectin.
  3. Once it starts boiling boil for another 1~2min and add the lemon juice.
  4. Let it boil for another 10sec and take it off the heat. Store in the fridge until use.

Blueberry Glaze:

  1. Heat the absolut cristal in the microwave and mix in the blueberry puree.
  2. Strain it if you wish.


  1. Pipe the almond cream in the tart shell and bake for 13~14mins at 160℃.
  2. Pipe the blueberry confit and smooth it out flat.
  3. Place fresh blueberries on top.
  4. Pipe the glaze on the blueberry glaze.




1 tart of 16cm diameter (2cm height)

How to store:

This tart will be good in the fridge up to 2 days (although the tart crust will become soggy quickly)


Did You Make This Recipe?
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Recipe video


Let us know what you think of today’s Blueberry Tart tips, tricks, and hacks!

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