I love the combination of the cooked and fresh berries in this tart. Frozen berries work fine for the portion that is cooked, but fresh berries are much better for the ones folded in at the end – they provide great texture that you just can’t get with frozen berries. This filling comes together quickly and is great for when blueberries are at their peak season. 

This recipe provides enough filling for a 9-inch tart shell, but feel free to use a different sized shell. When I made this, I used a 6-inch shell and also a couple of individual shells. You could also use the extra filling as a topping for ice cream or waffles.

Fresh Blueberry Tart

2 Tb cornstarch

2 Tb water

1 cup blueberries (okay if frozen)

¾ cup water

1 Tb lemon juice

1 Tb butter

¾ cup sugar

3 cups fresh blueberries

One fully baked 9-inch tart shell (can also use a 6-inch shell and several individual shells)

In a small bowl make a slurry out of the cornstarch and 2 Tb water. Make sure the cornstarch is fully dissolved, otherwise you’ll end up with some really unpleasant lumps.

Place 1 cup of the blueberries and the water in a medium-sized saucepan over medium-high heat. Bring to a boil and cook until the berries begin to pop, about 5 minutes. Stir in the dissolved cornstarch, lemon juice, butter, and sugar. Cook until the mixture has thickened and all of the sugar is dissolved, about 2-5 minutes.

Remove from heat and fold in the remaining fresh blueberries. Pour the mixture into the tart shell and allow time to fully chill before serving.