Twenty-Minute Blueberry Tart

Preparation info

  • Difficulty


  • Serves


Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

I love this tart since it needs no embellishment, and if you have frozen tart shells in the freezer, you are only twenty minutes away from a perfect dessert.


  • 1 tart shell
  • 1 quart fresh blueberries or quarts huckleberries
  • ½ cup red currant jelly
  • ¼ cup water


Preheat the oven to 400 degrees.

Bake the tart shell until it is golden (15 minutes) and put on a rack to cool.

Meanwhile, spill the berries out on a tray and pick out and discard any squashed or unripe ones, stems, and leaves. Put the cleaned berries in a bowl.

Heat the jelly and water in a little saucepan, stirring until there are no lumps, but only for 5 minutes at the most. Pour the jelly syrup through a sieve over the bowl of berries, and immediately toss the bowl up and down and around to coat the berries, or stir very gently with a rubber spatula. Pour the berries into the shell, mounded up in the center. Serve immediately.