Blueberry tart

    3 hours

    This a no-bake recipe. If using frozen blueberries, drain them and use juice instead of water.

    81 people made this

    Serves: 8 

    • 175g caster sugar
    • 3 tablespoons cornflour
    • 1 pinch salt
    • 225ml water
    • 575g fresh blueberries
    • 1 tablespoon butter
    • 1 large shop bought pastry case

    Prep:30min  ›  Cook:30min  ›  Extra time:2hr  ›  Ready in:3hr 

    1. In a saucepan, combine sugar, cornflour and salt. Stir in water and 1/4 of the blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
    2. Add butter and let cool about 5 minutes. Stir in remaining blueberries.
    3. Pour into baked pastry case and allow to set in the refrigerator for 2 to 4 hours.

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    Reviews in English (70)


    INCREDIBLE, INCREDIBLE, INCREDIBLE! I read that this had a fairly thick cornstarch flavor, so instead of 1 c. water I did 1/4 c. lemon juice and 3/4 c. -- COMPLETELY covers any cornstarch flavor there might have been... I can't taste any at all. Thickens nicely -- I used frozen blueberries, but not the kind in syrup. Worked just fine.  -  05 Nov 2006  (Review from Allrecipes US | Canada)


    This is really nice - and pretty easy. I like blueberry & lemon, so I followed another reviewer and used 1/4c lemon juice to 3/4c water & 2 1/2T cornstarch. I also added a touch of cinnamon. My sauce was perfect, not too thick and no cornstarch taste. I only had 3c bluberries so I used 1c frozen peaches, chopped. Turned out beautifully. Thanks for the recipe, Elaine! UPDATE: 4-19-08, I made this pie using frozen blueberries, orange & lemon juice & zest, and Splenda for a diabetic family member - turned out great! Thanks!  -  06 Apr 2008  (Review from Allrecipes US | Canada)


    This recipe is exactly what I was looking for. I bought a big bag of frozen blueberries and wanted some recipes to use them in. With the weather getting warmer and warmer, I also wanted to have something that would make a nice cool dessert. My family and I absolutely loved this pie! I read the comments regarding the amount of cornstarch, so I did reduce the amount to 2.5 tablespoons - even with that, it still thickened up very nicely. I can't wait to make another pie like this, as I'm sure this one won't last much longer!  -  14 Jun 2006  (Review from Allrecipes US | Canada)