Rustic Blueberry Tart with Olive Oil Crust
A simple and delicious free form tart made with a crisp olive oil dough and a sweet, jammy blueberry filling.
dailyrecipesbook.comThis rustic blueberry tart is a favorite in my kitchen because it comes together so quickly without any fancy equipment or chilling time. By using olive oil instead of butter, you get a lovely texture that feels light and fresh, making it a perfect dessert to serve after a nice meal.
You can pull this together with basic pantry staples and fresh berries in just about an hour. It looks impressive enough for guests, but it is easy enough for a weeknight treat when you are craving something sweet and fruity.
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup olive oil
- 1/3 cup cold water
- 1 tablespoon apple cider vinegar
- 3 cups fresh blueberries
- 1/3 cup pure maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1/4 teaspoon cinnamon
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, baking powder, and salt. In a separate small bowl, whisk the olive oil, water, and vinegar.
- 3
Pour the liquid mixture into the flour and stir until a dough forms. Knead it a few times with your hands right in the bowl.
- 4
On a floured surface, roll the dough out into a rough 12 inch circle. Carefully transfer it to your prepared baking sheet.
- 5
In a saucepan over medium heat, combine the maple syrup, cornstarch, lemon zest, cinnamon, and a pinch of salt. Whisk until it bubbles, then remove from heat and stir in the blueberries.
- 6
Pour the blueberry mixture into the center of the dough, leaving a 2 inch border around the edges. Fold the edges of the dough up and over the fruit.
- 7
Brush the crust lightly with a little extra maple syrup if desired. Bake for 28 to 32 minutes until the crust is golden brown.
- 8
Let the tart cool completely for at least one hour before slicing so the filling has time to set.
💡 Tips
Store any leftovers in a covered container in the fridge for up to 4 days. Before serving, bring the tart to room temperature or warm it slightly in the oven. It tastes wonderful topped with a dollop of vanilla yogurt or a scoop of your favorite ice cream.
Made this recipe? Let us know how it went.
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