I thought it would be nice to make a sweet treat this past weekend for the guys since I had been away for awhile. I didn’t have enough blueberries to make a pie, but I had a nice amount to make this yummy blueberry shortbread tart.
What could be bad about a shortbread crust, some jam and blueberries, fresh lemon juice and zest, and a crumbly topping?!?!
It went together easily, only took 30 minutes to make, and was a hit! (Hubby said it reminded him of a toasted blueberry Pop-Tart (and that was meant as a compliment – lol!)
I can’t recall the last time I bought Pop-Tarts, but this is a tart, and it is filled with fruit, and it is baked, so I guess that pretty well qualifies it to taste a bit like it. I can imagine this would also be great with many other fruit fillings (aka Pop-Tart flavors) – Cherry, Raspberry, Blackberry, Peach, Apple & Cinnamon, Strawberry, or Peach – to name a few.
My guys topped theirs with a scoop of vanilla ice cream, because, well…. just because!
It was a great dessert to end a hot summer day and meal of grilled sausage sandwiches with onions and peppers on hard rolls, fresh sweet corn on the cob rolled in butter and sprinkled with Old Bay Seasoning, and a cucumber and tomato salad fresh from the garden drizzled with tangy red wine vinegar, salt and pepper.
Blueberry Shortbread Tart
- 2 sticks butter, room temperature
- ½ cup sugar
- ¼ cup brown sugar, packed
- 1 Tbsp lemon juice
- Zest of 1 lemon
- 2⅓ cups all-purpose flour
- ½ tsp salt
- 1 cup blueberry preserves or jam
- 1 cup fresh blueberries
Preheat the oven to 350 degrees F.
Grease 9-inch tart pan.
Beat butter, sugars, lemon juice and zest with electric mixer approx. 3 mins until well incorporated. Add flour and salt, and mix until well blended and forming clumps.
Press 2/3 of the mixture evenly into the prepared pan and going up sides.
Spread with the blueberry preserves or jam evenly over the dough, leaving a ¼-inch border. Sprinkle with blueberries.
Crumble the remaining dough into large crumbs and sprinkle evenly over filling.
Bake 30 – 40 mins. until lightly browned.
Cheers & Hugs,
*recipe slightly adapted from Erren’s Kitchen