If you are looking for a dessert to make in a hurry you will love this recipe for blueberry hazelnut tart. I got the idea from my twin brother who baked a delicious blueberry tart one cold Sunday afternoon and I was astounded. Firstly because I couldn’t remember him every having made a dessert (I was always the one to take over the kitchen) and secondly because his wife is such a good baker! But then I remembered back to our childhood and he always used to love making blueberry pancakes. So that is the common link. He is obsessed with blueberries!
Instead of asking him for the entire recipe (he did tell me the filling is made from a blueberry coulis) I decided to make my own with my signature hazelnut crust. A hundred blueberries later it took literally minutes to make and I think it made it to the the top of my last minute dessert recipes. Last minute because it is super fast to make with a handful (well more than a handful of blueberries) of ingredients. So I urge you to make this as soon as you possibly can. Delicious with vanilla cinnamon ice cream. You can thank me later.
Why You Will Love My Recipe For Blueberry Hazelnut Tart
- It is super quick to make. It really is. You can blend all the crust ingredients in the blender and while that is baking you can make the filling. When the crust is baked and cooled you can fill the tart case. Once the filling is baked and cooled then simply top with fresh blueberries and you’re good to go!
- It is rich in flavour. For so few ingredients it certainly packs a punch in flavour. It tastes like a tart from your local patisserie so you can wow your guests.. or simply eat it all yourself!
- Versatile. You can add extra ingredients like strawberries to make it a mixed berry tart and replace the hazelnut crust with sweet shortcrust pastry. It also goes perfectly with ice cream, fresh cream, mousse or custard so it tastes different every time. Have it as a showstopper dessert, as a family dessert or for afternoon tea.
- Blueberries. This is the hero ingredient (of course) and what a flavour! It is not often that the hero ingredient is the main ingredient for the filling and the topping yet both taste so different. The filling is sweet, rich and jam like and the topping is tart and complements the sweetness so well. Use organic, plump, ripe blueberries for the topping and frozen or fresh blueberries for the filling.
- Hazlenuts. This is the main ingredient for the base and boy does it taste good! Before preparing the base toasting the nuts is a necessity. By toasting them it gives the nuts an aromatic taste by bringing the oils to the surface. Not only that it ensures the crust stays crunchy otherwise it will go soft in no time.
- Cornflour. This is necessary to set the filling so that when it is cut it holds without spilling. Also it gives the tart a nice texture to make it a mixture between jam and jelly!
- Lemon. This is a necessary ingredient as it gives a citrus flavour to the tart and helps offset the sweetness. It also contributes to setting the filling.
- Honey. I use raw honey as opposed to sugar. Not only is it healthier but the flavour of the honey adds a fragrant flavour to the tart.
- Cinnamon. This delightful spice is a perfect partner for this blueberry hazelnut tart as it gives a sweet woody fragrance to the blueberry filling.
If you like this then you will love my recipe for Chocolate Raspberry Coconut tart
A rich blueberry and hazelnut tart made with a light hazelnut crust filled with blueberry coulis and topped with fresh blueberries. The perfect last minute dessert!
For the pastry
- Thin peel from half a lemon
- 150g plain flour
- 50g hazlenuts
- 2 tablespoons icing sugar
- 80g cold butter diced
- 2 egg yolks
- 2 tablespoons ice cold water
- 1 beaten egg to egg wash the pastry
For the filling
- 300g fresh or frozen blueberries
- 1 tablespoon cornflour
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 60g honey
- ½ teaspoon cinnamon
- Pinch of ground cloves
For the topping
- 250g fresh blueberries
1 x fluted pie dish, approx 8 inches
Prepare the ingredients. Zest and juice the lemon. Wash the blueberries.
Add the hazelnuts to a blender and blend until fine. Drop in the butter and blend until it resembles fine breadcrumbs.
Add the flour, icing sugar and reserved lemon zest to the blender and blend until just combined.
Drop in the eggs yolks one at a time through the hole in the lid. Add the water and mix at a low speed until it forms a dough. Wrap in clingfilm and place in the fridge for 30 minutes.
Roll the dough into a circle and lift into a lightly buttered pie dish. Place in the freezer for 20 minutes while preheating your oven to 180 °C.
Bake for 10 minutes. Brush some egg wash onto the base and bake for a further 5 minutes. This seals the pastry to avoid leakage. Leave to cool.
To prepare the filling, place the fresh or frozen blueberries in a small bowl and mix with the remaining filling ingredients until well combined.
Place in the centre of the pastry and smooth out evenly. Reduce the temperature of the oven to 170°C and bake for 30 minutes. It will resemble a blueberry coulis. Remove from the oven and leave to cool.
Top with fresh blueberries starting from the outside and working your way to the centre. Serve warm or cold. Delicious served with vanilla ice cream.
You can use sweet shortcrust pastry instead of the hazelnut crust.
Add extra berries to make it a mixed berry tart.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: French
Keywords: blueberry hazelnut tart