Need a quick and easy dessert? This blueberry tart is so simple with just two ingredients: fresh blueberries and store-bought pie crust. It’s a really easy way to showcase fresh blueberries in a sweet summer dessert.
When I see what appears to be a ridiculously easy recipe, I have to try it. So, when I saw an easy blueberry tart recipe and realized I had everything on hand to make it, it was a no-brainer. A fresh fruit tart with just two ingredients?
It’s so easy you almost don’t need a recipe. All you need is a store-bought pie crust and fresh blueberries. It’s an easy summer dessert that requires almost zero effort.
What is the difference between a pie and a tart?
Generally, tarts are easier to make than pies because you only need one pastry crust. Pies usually have two crusts: one on the bottom and one covering the filling. Tarts have just one bottom crust so the filling is exposed.
Like pies, you can make tarts with sweet or savory fillings. They are baked in a special tart pan* which has a removable bottom.
You can, of course, make your own tart crust from scratch but a store-bought crust makes it so much easier. Refrigerated pie dough is one of my favorite short-cuts in the kitchen.
Easy Blueberry Tart
- 1-pound fresh blueberries
- 1 refrigerated pie crust dough
You definitely want to use fresh in-season blueberries for this tart because there’s no added sugar or other ingredients for the filling.
All you do is press the dough into an 11-inch tart pan, place the blueberries in the crust spreading them out into an even layer.
Bake it at 425°F for 30 minutes or until the edges of the crust have turned golden. As the tart bakes the blueberries will break down and release their juices creating a fruity filling.
You can serve it warm or at room temperature. Add some whipped cream or vanilla ice cream as a special treat.
Can you use frozen blueberries?
I haven’t tested this recipe with frozen blueberries. If you try it, be sure to thaw the berries and drain them thoroughly. Frozen ones will have more liquid which could make your crust soggy, so draining them and patting them dry before you put them in the crust is a good idea.
How long will it keep?
I think this tart tastes best the day it’s made, but the leftovers will keep in the refrigerator for a few days. The crust will soften as is sits, so if you plan to serve it for a party I would make it the day you plan to serve it and keep at it room temperature until you’re ready to serve it.
My blueberries are really tart – can I add sugar?
Yes, you can add sugar. Before you place the fruit in the crust, toss it with a few tablespoons of granulated sugar. This will lightly sweeten the filling.
Can I use different kinds of fruit for this recipe?
I think any berry like strawberries, blackberries or raspberries will work in this recipe because they have similar water content. Or you could do a mix of berries.
I really enjoyed this tart and loved the juicy, plump blueberries with the buttery, flaky crust. During the summer, the last thing I want to do is make pastry dough from scratch and so I will definitely make this again when I need a quick dessert.
More Summer Desserts
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2-Ingredient Blueberry Tart
- 1 lb fresh blueberries rinsed and patted dry
- 1 refrigerated pie crust dough (see note)
- Preheat oven to 425°F.
- Place the pie dough in a 11-inch tart pan. Press it into the bottom and sides of the pan. Place the blueberries in the tart pan and spread them into an even layer.
- Bake the tart for 30 minutes or until the edge of the crust is golden brown. Cool the tart for five minutes. Slice and serve with ice cream or whipped cream, if desired.
- For this tart, you will need a tart pan* which has a removable bottom.
- If your berries are not that sweet, you can add sugar. Sprinkle granulated sugar over them before baking.
- For the pie crust dough, follow the instructions listed on the package for softening it.
- Recipe source: Pillsbury
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.