Ellen's Blueberry Tart Recipe

by Cindi Sutter, Founder of The Spirited Table®

Recipe provided by Ellen Koher


1 cup plus 2 Tbsp. all-purpose flour
2/3 cup plus 2 Tbsp. granulated sugar
1/2 tsp. salt
1 stick (1/2 cup) unsalted butter
1 tsp. white vinegar
5 cups blueberries
1/4 tsp. ground cinnamon
1/2 tsp. almond extract
Confectioners sugar


  1. Heat oven to 375 degrees.  Coat a 9-inch square or round tart pan with a removable bottom with nonstick spray.
  2. Pulse 1 cup flour, 2 tbls sugar and the salt in food processor until blended. Add butter then pulse just until coarse crumbs form. Sprinkle with vinegar and pulse just until blended.
  3. Turn dough and bring together with fingers
  4. Press dough into bottom of tart pan then top with 3 cups of berries.  
  5. Mix remaining 2 Tbsp. flour and 2/3 cup of sugar and cinnamon in medium bowl. Evenly sprinkle over berries and drizzle with almond extract.
  6. Bake 50 to 60 minutes or until bubbly; remove from oven and top with remaining 2 cups of berries.
  7. Cool on a wire rack. Then sprinkle with confectioners sugar. Loosen from pan once it is cooled. 

Cook's Note:

I also do a simple tart using slice and bake sugar cookies as the base. Usually found in a tube at your grocery store. Lay out the cookie slices on a pizza pan. Once the cookie base has cooked, coat it with raspberry jelly, then add a layer of lemon curd, then add any berries you like. Top with a sprinkle of sugar and place under the broiler for 2-3 minutes.