Recipe For Wild Blueberry Tart With Streusel

This is a classic dessert that is easy to make and tastes delicious. Wild blueberries are a type of berry that is smaller than cultivated blueberries.

They have a mild flavor, which makes them perfect for baking tarts and pies. The blueberry tart is a traditional dessert that is usually made with fresh or frozen blueberries.

The tart can be either baked or unbaked, and it can be served with a variety of toppings.
The word “tart” originally referred to a shallow, open-topped pastry shell with a fillings such as fruit or custard.

In the United States, tarts are typically baked in an oven and are often served warm with ice cream or whipped cream.

Streusel is a crumbly topping that is used to add a sweet and crunchy texture to many baked goods.

It can be made with just 5 simple ingredients: flour, sugar, butter, salt, and cold water. It’s important to mix the ingredients together until they form a crumbly dough before adding them on top of the tart.

The recipe for this tart is very easy to make and it’s also perfect for using up fresh blueberries that you have in your fridge!

All you need is a 9-inch pie dish and about 45 minutes of your time. This recipe will make one 9-inch tart or 6 mini tarts.

Pate Brisee

  • 1 tsp (7g) sea salt
  • 6 tbsp (92g) water
  • 8 oz (222g) butter, softened
  • 3 cups minus 2 tbsp (370g) AP flour

In a small bowl mix salt with water using a rubber spatula until salt has dissolved. Place butter and flour in the bowl of a stand mixer.

Mix with paddle on slowest speed until well combined. Do not over mix. Add water and mix only until dough comes together.

Scrape mixture onto a sheet of plastic wrap and flatten into a square, divide into 2. Cover each piece tightly with plastic wrap.

Chill one half in fridge overnight. You will only need one for this tart. Place other half in freezer and use for another tart. Will last up to 1 month in the freezer.


The following day, use the refrigerated dough to line a 9inch tart pan.

On a lightly floured surface, roll out dough to 1/4 inch thick circle and line the tart pan. Prick the bottom of the dough with a fork to perforate.

Cover with plastic wrap and chill for 1 hour.  Pre-bake the tart. Oven 325F.

Line the tart with a piece of parchment paper and fill with baking weights. Bake the crust for 15 minutes then remove the weights and parchment and bake for another 15 minutes until golden brown and evenly colored. Let cool.


  • 4 tbsp (60g) butter, cold and cubed
  • 1/3 cup (88g) turbinado sugar
  • 1/2 cup (70g) cake flour
  • 3/4 cup (70g) almond flour
  • 1/2 tsp cinnamon
  • 1 tbsp (13g) elderflower cordial
  • Oven 325F.
  • Line a baking sheet with parchment. 

In a food processor, add all of the ingredients. Pulse until ingredients incorporate but are still crumbly and not one mass.

Sprinkle evenly over parchment and bake for 20-25 minutes, stirring occasionally until golden brown and crisp. Let cool completely. Will keep in freezer for 1 month.


  • 10oz (280g) frozen wild blueberries
  • 1/4 cup (51.5g) sugar
  • 1 1/4 tsp (6g) lemon juice
  • 1 1/4 tsp (6g) water
  • 1 tsp cornstarch
  • 1 tsp vanilla
  • 2 (36g) egg yolks
  • 1/4 cup (56g) whole milk
  • 1/4 cup (56g) heavy cream
  • 2 tbsp + 1 tsp (17g) streusel
  • Oven 325F

In a medium saucepan, combine blueberries with 1 tsp of the sugar and bring to a boil. Turn heat to medium low and boil for 2 minutes. 

Meanwhile, whisk together lemon juice, water and cornstarch in a medium bowl. Gradually stir the mixture into the berries and simmer 1 minute, until thickened. Continue to simmer until very thick. Remove from heat.

Beat egg yolks, remaining sugar and vanilla with a whisk until thickened. Add the milk and cream and beat together until sugar dissolved. Stir in the blueberries. 

Sprinkle the streusel in an even layer over the bottom of the tart shell. Spread the blueberries on top. Bake 30 to 40 minutes until just set. Let cool completely. 


  • 6 oz (168g) frozen wild blueberries, thawed and drained of excess liquid
  • 1/4 cup (29g) streusel
  • Powdered sugar

On the cooled tart, spread the blueberries into one even layer. Sprinkle the streusel over the berries. Dust with powdered sugar only right before serving.

Final Words

If you are looking for a dessert that is not too sweet, this wild blueberry tart with streusel at home might be the perfect option.

This tart is made with a simple dough and filled with a light and fluffy wild blueberry filling. It’s finished off with an easy streusel topping, which can also be made ahead of time if you want to save some time.

This recipe makes two tarts and can easily be doubled or tripled, depending on how many people you want to serve.

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