Blueberry Tart

Blueberry Tart
Servings: 8 Prep 20 mins Bake 350°F 10 mins


  • 50 vanilla-wafer cookies
  • 6 tablespoons butter, melted
  • 6 cups fresh blueberries, divided
  • 2/3 cup sugar
  • 2 tablespoons honey
  • 2 tablespoons cornstarch
  • 1 tablespoon butter
  • 1 tablespoon orange juice
  • 1/4 teaspoon grated orange peel
  • Powdered sugar

Make It

Make crust:

1. Heat oven to 350 degrees F. Process cookies in food processor to make fine crumbs. Add melted butter; pulse to blend. Press crumbs evenly into a 9-inch tart pan with a removable bottom. Bake 10 minutes, just until golden.

Make filling:

2. In a large saucepan, combine 1-1/2 cups berries, the sugar, honey, and 1 tablespoon water. Bring to a full boil. Dissolve cornstarch in 1/4 cup cold water, and whisk into boiling mixture. Reduce heat to low and cook, stirring, for 2 minutes, until mixture thickens. Remove from heat; stir in butter, orange juice, and orange peel. Stir in 3 cups berries, and spoon into crust. Top with remaining 1-1/2 cups berries.

3. Refrigerate 1 hour. Cover half of tart with paper; dust other half with confectioners' sugar.