Blueberry & Ginger Tart


  • 1-3/4 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 cup cold butter, cubed
  • 2 tablespoons lime juice, divided
  • 2/3 cup sugar
  • 4 teaspoons cornstarch
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1 teaspoon minced fresh mint
  • 3-1/2 cups fresh or frozen blueberries, thawed
  • Whipped cream
Put the image below in one of your Pinterest boards so you can always have it with you when you need it. This enables us to continue receiving funding from Pinterest.


  • In a food processor, combine the flour, brown sugar and butter; cover and pulse until mixture resembles coarse crumbs. Remove and set aside 1 cup for topping. Stir 1 tablespoon lime juice into remaining pastry. Press onto the bottom and up the sides of a greased 11-in. fluted tart pan with removable bottom.
  • In a large bowl, combine the sugar, cornstarch, ginger and mint. Add blueberries and remaining lime juice; toss to coat. Transfer to crust. Sprinkle with reserved topping.
  • Bake at 400° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack. Serve with whipped cream.
Nutrition Facts

1 slice (calculated without whipped cream): 249 calories, 10g fat (6g saturated fat), 26mg cholesterol, 75mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 2g protein.

Print Friendly, PDF & Email