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Blueberry Raspberry Tart


  • 1½ cups all-purpose flour
  • 3 tablespoons sugar
  • ¾ cup margarine
  • 1½ tablespoons vinegar
  • 1 cup vegetable broth
  • Filling

    • 3 pints fresh blueberries
    • ½ cup sugar
    • 2 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 pint fresh raspberries



    For dough: Combine flour and sugar in the container of a food processor fitted with a plastic dough blade; pulse 3 or 4 times until combined. Add margarine, pulsing 5 or 6 times or until mixture is crumbly.
    With processor running, slowly add vinegar; process just until pastry begins to form a ball and leaves sides of bowl. This dough can also be made by hand or with an electric mixer. With lightly floured hands, press dough into the bottom and sides of an 11-inch tart pan with a removable bottom.
    For filling: Sort blueberries and place the plumpest, prettiest ones to fill three-fourths of one of the pint boxes; set aside. Wash remaining blueberries, shaking off excess water. (Do not towel dry. A little moisture will enable the sugar to stick to the berries.) Combine washed blueberries, sugar, flour, and cinnamon in a bowl,
    tossing to blend. Spoon berry mixture into tart pan. There should be a small mound of berries in the center; it will flatten as the blueberries bake.
    Bake for 1 hour or until the berries are bubbly. Remove from oven and let stand 5 minutes.
    Starting from the outside, place remaining fresh blueberries and raspberries in concentric circles, lightly pressing each berry into the tart. Remove sides of pan before serving.

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