Desserts

Cherry Blueberry Tart

Bring the red, white, and blue to your 4th of July festivities! This cherry blueberry tart combines the luscious flavors of cherries and blueberries with the custard’s creamy richness, all nestled in a buttery tart shell. It’s refreshing, light, and can be made in advance!

The season of cookouts and barbeques is in full swing, and the 4th of July is next week! How did that happen? Geez! I don’t know about you, but I hated seeing the commercials for ” back to school” as a kid! And here in So Cal, we started before Labor Day Weekend! What’s up with that? The last holiday of the summer!

In any case, if you’re like me, your thoughts are on food and where you’re heading to celebrate the 4th with family and friends. This year, the family is all dispersed, so we are hanging out with friends. The food is always a big deal.

We all have our favorites and traditions that scream American food. But instead of sharing another potato salad or burger, I wanted to share a patriotic dessert. But sadly, it’s not pie, lol. I’m more of a tart lover.

They’re easy, forgiving, always a crowd pleaser, and perfect for any occasion. And you can adapt them to suit any season!

Ingredient Notes And Substitutions

Ingredients for the cherry blueberry tart

Cherries ~ get them fresh while you can! Frozen can be used if you’re making this when they are out of season.

Blueberries ~ use fresh, of course. The good news is that blueberries can be found fresh all year round.

All-purpose Flour ~ for the crust. You can substitute for gluten-free

Eggs ~ I use 1 egg yolk in the crust, which gives it a beautiful color and makes the dough easy to work with. Then, you will use eggs for the custard base.

Heavy cream ~ for the custard

Powdered Sugar ~is used for the crust. It dissolves and blends beautifully in this crust.

Granulated sugar ~ is used for the custard.

Tips For A Successful Tart!

  • Don’t forget to Chill ~ It not only helps achieve a flaky crust but also makes the dough easier to work with
  • Use Fresh, Ripe Fruit: The fresher the fruit, the better the flavor and texture of your tart.
  • Don’t Skip the Blind Baking: This prevents the crust from becoming soggy when the filling is added.
Custard being poured into the crust

Make Ahead And Storage

  • Make the Dough: You can prepare the tart dough up to 2 days in advance. After making the dough, wrap it tightly in plastic wrap and refrigerate. When ready to use, let the dough sit at room temperature for a few minutes to soften slightly before rolling it out.
  • Blind Bake the Crust: You can blind-bake the tart shell a day in advance. Once baked and cooled, store the tart shell in an airtight container at room temperature.
  • Fruit Preparation: You can pit and halve the cherries and wash the blueberries a day ahead. Store them in separate airtight containers in the refrigerator. Do not mix the fruits with sugar and other ingredients until you are ready to bake the tart, as the sugar will cause the fruits to release their juices.
  • Same-Day Baking: For the best results, assemble and bake the tart on the same day you plan to serve it.
  • For storage, refrigerate for 24 hours and up to 3 days. Cover the tart tightly with plastic wrap and refrigerate. This helps keep the fruit fresh and the crust crisp.

How To Make A Cherry Blueberry Tart!

Here is a quick run-through. Below is the printable recipe card with the full ingredient list and instructions.

  1. Add the flour, powdered sugar, and salt using a food processor or a bowl. Pulse a few times to mix, or mix by hand. Add the egg yolk and pulse again. With the processor on low speed, add the ice water a tablespoon at a time, allowing it to mix in.
  2. As soon as the dough forms a ball, stop the processor. You should only need 3 to 4 tablespoons of water. Turn the dough onto a silpat if you have one (this is my preferred method) —otherwise, use a lightly floured surface.
  3. Roll the dough. Transfer it to the tart pan by lightly wrapping it around the rolling pin and adhering it up the sides.
  4. Now, you will blind-bake the crust. Place a crumpled piece of parchment paper on top of the crust and fill it with dried beans or pie weights. Bake for 10 minutes at 350 degrees F. Add the whipping cream, eggs, sugar, salt, and cornstarch to a medium mixing bowl and whisk until well combined.
  5. Remove the beans and parchment paper from the crust. Add the blackberries to the crust, and pour the filling over the berries. Bake for 30 to 50 minutes at 300 degrees F. Ovens vary, so start checking the tart in 30 minutes.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cherry Blueberry Tart


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Teri Wallingford
  • Total Time: 45 minutes
  • Yield: 10 1x

Description

Bring the red, white, and blue to your 4th of July festivities! This cherry blueberry tart combines the luscious flavors of cherries and blueberries with the custard’s creamy richness, all nestled in a buttery tart shell. It’s refreshing, light, and can be made in advance!


Ingredients

Units Scale

For the crust

  • 2 cups all-purpose flour Wanting a healthier crust? Try this whole wheat pastry flour option
  • 3/4 cup powdered sugar
  • 10 tablespoons unsalted butter, slightly softened Cut into small cubes.
  • 1/2teaspoon salt
  • 1 egg yolk
  • 34 tablespoons ice water

For the filling

  • 1 1/2 to 2 cups mixture of cherries and blueberries. This will also depend on the size of the pan you use.
  • 3/4 cup whipping cream, or half and half
  • 3 eggs
  • 3/4 cup white sugar
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 tablespoon cornstarch or flour
  • 1/4 teaspoon salt


Instructions

For the crust (use leftover dough trimmings for decorative cutouts)

  1. Using a food processor, add flour, powdered sugar, and salt. Pulse a few times to mix. Add the egg yolk and pulse again. With the processor on low speed, add the ice water a tablespoon at a time, allowing it to mix in. 
  2. As soon as the dough forms a ball, stop the processor. 
  3. Turn the dough onto a silpat if you have one (this is my preferred method) —otherwise, use a lightly floured surface. Roll the dough out in a circle as best you can. *See notes below.
  4. If using a rolling pin, transfer the dough to the tart pan by lightly wrapping it around the rolling pin. Make sure to adhere the dough up the sides. (You don’t want a gap, or the filling will seep through and leak out the pan).
  5. Now, you will blind-bake or partially cook the crust. Place a crumpled piece of parchment paper on top of the crust and fill it with dried beans or pie weights. Bake for 10 minutes at 350 degrees F. Set aside while you make the filling.

 For the custard filling

  1. Add the whipping cream, eggs, vanilla, sugar, salt, and cornstarch to a medium mixing bowl and whisk until well combined.
  2. Now, it’s time to assemble. Remove the beans and parchment paper from the crust. Add the blueberries and cherries to the crust, and pour the filling over the berries.
  3. Decrease the oven temperature to 300 degrees F. Carefully transfer the tart to the oven and bake for 30 to 50 minutes. Ovens vary, so start checking the tart at 30 Minutes. Check for doneness by gently shaking the pan; if it jiggles (like jello), it is done and will continue to set up as it cools. Cool completely, cover with plastic wrap, and chill until firm.
  4. To serve, sprinkle with powdered sugar or whipped cream.

Notes

Here are a few different ways to prep the dough for the tart pan and helpful tips.

* My tart pan is 9 inches in diameter. If yours is smaller, you may have excess crust and filling. Alternatively, you can divide the dough into individual mini tart pans. 

* The crust will shrink slightly, so you’ll want to roll the dough about 1/2  bigger than the pan. If using a silpat (I highly recommend them!), you can transfer the rolled-out dough by inverting the silpat onto the pan.

** If not using a. silpat, once the dough is rolled out, wrap it around a rolling pin to transfer it to the tart pan. 

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star