Chilean blueberry tart is a shortcrust of shortening creamed with sugar, vanilla, and egg, mixed with flour and baking powder, chilled, rolled into a 22 cm tart pan, filled with blueberries tossed with lemon juice and a spoonful of flour, and baked at 180°C (356°F) for 40 minutes. It takes 45 minutes of preparation and 40 minutes of baking, and serves 6.
A simple tart that never fails, ideal for summer and for sharing with family and friends.
How to Make Blueberry Tart?
Fresh blueberries are best, but good quality frozen blueberries also work. The pastry is mixed without kneading, chilled, rolled, and baked with the fruit on top.
Nutritional Information
Each serving of blueberry tart contains approximately 380 kcal, 4 g of protein, 18 g of fat (10 g of saturated fat), 55 g of carbohydrates, 2 g of fiber, 30 g of sugars, 55 mg of cholesterol, and 90 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Blueberry Tart Recipe
Preparation: 45 minutes
Cooking: 40 minutes
Servings: 6
Ingredients
- 200 g of blueberries
- 150 g (1¼ cups) of flour
- 150 g (¾ cup) of sugar
- 120 g of vegetable shortening
- 1 egg
- 1 teaspoon of vanilla extract
- 1 teaspoon of lemon juice
- 1 teaspoon of baking powder
- Powdered sugar
Instructions
- In a medium bowl, beat the shortening with the sugar, add the vanilla and egg, and keep mixing until combined. In a large bowl, sift the flour with the baking powder and add the creamed mixture, bringing it together with a spoon without kneading. Chill for about 30 minutes.
- Roll the dough on a clean, floured surface into a circle to fit a 22 cm (9 inch) tart pan with a removable bottom and line the pan. Preheat the oven to 180°C (356°F) for at least 10 minutes.
- Toss the blueberries with the lemon juice and 1 tablespoon of flour, spread them over the dough, and bake for about 40 minutes. Let cool and unmold. Serve cold, decorated with whipped cream and powdered sugar or ice cream.
Additional Tips
Do not knead
Mix the dough just until it comes together, or the gluten makes it tough instead of crumbly.
Flour the berries
A spoonful of flour on the blueberries absorbs their juices and keeps the base crisp.
Chill the dough
Thirty minutes in the fridge firms the fat and makes rolling easier.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh blueberries | Frozen blueberries | 200 g | Do not thaw |
| Shortening | Butter | 120 g | Richer, more golden |
| Powdered sugar | Vanilla ice cream | To serve | Creamier |
| Blueberries | Raspberries | 200 g | Tarter |
Frequently Asked Questions (FAQs)
1. Can I use frozen blueberries?
Yes, without thawing. Toss them with the flour and lemon right before baking so they do not stain the dough.
2. What pan is best?
A 22 cm tart pan with a removable bottom, which makes unmolding easy.
3. Can I use butter instead of shortening?
Yes, in the same amount. Butter gives a dairy flavor and a deeper golden color.
4. How do I know it is ready?
The edges are lightly golden and the blueberries have burst a little and released a syrupy juice.
Did You Know?
Blueberries grow wild across the Americas, Europe, and Asia, and Chile has become one of the world’s leading exporters.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Blueberry Kuchen Recipe
- Blueberry Jam Recipe
- Chilean Blueberry Mousse Recipe
- Chilean Apple Kuchen Recipe
