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Rustic Blueberry Tart

A simple summery tart filled with fresh blueberries, honey, and butter. This Rustic Blueberry Tart has a cornmeal crust that comes together quickly and simply. You could also use your choice of berries and fruit! 

Rustic Blueberry Tart

This blueberry tart is like one last hoo-rah before the summer ends. 

Starting tomorrow I will be immersed in apple slices and peanut butter sandwiches,  early morning rushing and mountains of paperwork. Ohhhhh the paperwork.

New spiral notebooks, freshly sharpened pencils, 4,872 glue sticks, and that waxy smell that could only come from a brand new box of Crayola crayons. Pair all of that new school year awesomeness with the kids’ excitement to see old friends and make new ones, while they eagerly set goals and prepare for a great start.

Tomorrow marks the beginning of sneakers with socks (not for me, though), reliable daily schedules, and early bedtimes. It will be the first day of homework charts and reading reminders, after school snacks and early suppers.

First thing in the morning, it will be the first day of school.

Cornmeal Tart Crust

But for right now, you could do yourself this one last summery favor and use up all those blueberries you were gonna add to your morning oatmeal. Skip the muffins and pancakes , just this once, and dump all the blueberries into a pie crust, sprinkle them with sugar, drizzle them with honey, dot them with butter, fold the edges in the most haphazard way.

(We call that rustic. Rustic is kitchen code for that ugly/pretty thing Tyra always tells the girls to do on Top Model. Yes. I just went there.)

Now bake that mess. You won’t be sorry.

Cornmeal Tart Crust

You can make this dough, a Tuesdays with Dorie, Baking with Julia recipe I was thrilled to find because it’s super simple and fresh and easy AND I had everything I needed to make it already, BUT if you really really really really wanna have this Rustic Blueberry Tart in say… 45 minutes? Use refrigerated pie crust.

But if you have a couple hours to wait, or, say, you wanted to bake all your blueberries tomorrow, I’ll tell you that this dough is both tasty and user-friendly. And the cornmeal makes it sorta special.

This recipe comes from Baking with Julia, by Dorie Greenspan.

Blueberry Tart with Honey

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Rustic Blueberry Tart
Yield: Serves 6

Rustic Blueberry Tart

Prep Time: 15 minutes
Additional Time: 2 hours
Cook Time: 35 minutes
Total Time: 2 hours 50 minutes

A simple summery tart filled with fresh blueberries, honey, and butter. This Rustic Blueberry Tart has a cornmeal crust that comes together quickly and simply. You could also use your choice of berries and fruit!


For the Crust

  • 3 tablespoons sour cream
  • 1/3 cup ice water
  • 1 cup all purpose flour
  • 1/4 cup yellow cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 7 tablespoons cold unsalted butter, cut into small cubes

For the Filling

  • flour for dusting the work surface and your hands
  • 1 1/2 cups fresh blueberries
  • 2 tablespoons cold butter, cut into little squares
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • about a tablespoon of honey for drizzling
  • powdered sugar for dusting the finished tart before serving


  1. Stir together the sour cream and ice water. Set aside.
  2. In a large bowl whisk together the flour, cornmeal, sugar, and salt. Drop in the butter pieces and work them into the flour mixture. I used my hands.
  3. When the consistency is coarse and crumbly (described in the original recipe as varying between bread crumb-sized and pea-sized), add the sour cream mixture a little at a time until the dough is a consistency you like.
  4. Divide the dough in half and shape each half into a disc, then wrap each disc tightly in plastic wrap. Refrigerate for at least two hours.
  5. Pre-heat the oven to 400. Line a baking sheet with parchment paper.
  6. Flour your work surface and press or roll out your dough into an 11 inch-ish circle that’s about 1/8 of an inch thick. It doesn’t have to be exact, or pretty. This dough is SOFT, so lift it occasionally and toss more flour underneath. Transfer the dough to the baking sheet.
  7. Dump the blueberries on top, in the center of the dough, leaving a couple of inches all the way around.
  8. Dot the little squares of butter evenly across the berries. Sprinkle with the tablespoon of sugar, and then drizzle with the honey.
  9. Fold the uncovered border of the dough over the filling, allowing the dough to pleat as you lift it up and work your way around. Brush the exposed edges of crust with water and then sprinkle with the remaining teaspoon of sugar.
  10. Bake for 35-40 minutes, or until the dough is pretty crisp and golden brown.
  11. Let it cool slightly and dust with powdered sugar before serving.


---> prep time includes the time the dough needs to be refrigerated ***The original recipe calls for adding the water/sour cream mixture all at once; I did this and I found the dough MUCH too sticky to be manageable and I wished I’d added it just a bit at a time as is my usual status quo with pie crust***

 (or and fruit you like: peaches, strawberries, nectarines, blackberries… or mix ‘em up)

Dough can be kept in the fridge for a couple of days if you’re making it ahead of time, or frozen for up to a month. Thaw frozen dough in the refrigerator.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 519Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 57mgSodium: 238mgCarbohydrates: 76gFiber: 3gSugar: 34gProtein: 6g


Cherry Berry Cream Cheese Pie - Sugar Dish Me

Wednesday 30th of July 2014

[…] reeeeally caught my eye. I got to thinking about how much I love the cornmeal in the crust of this rustic blueberry tart, and then I ended up with all those cherries. What happened is this Cherry Berry Cream Cheese Pie. […]


Monday 16th of September 2013

I have been making this recipe all summer! My daughter and I ate it for breakfast, perfect alternative to boring cereal. I have experimented with making a gluten free crust and it came out great. Yesterday I made a white whole wheat flour crust and it was delicious too. I'm going to miss it when the blueberries are no longer in season!


Monday 16th of September 2013

Wow Mimi that is so great!! Your variations sound soooo good! Reader feedback really is my favorite thing ever-- so glad you tried this out and liked it so much!


Thursday 30th of August 2012

I love the fact that this recipe is so easy and fast to put together! It looks so pretty too. I'm thinking of making an apple version soon :-)


Tuesday 28th of August 2012

This looks so delish and also so pretty!


Tuesday 28th of August 2012

Hope the boys first day back to school went well!!! With that blueberry send off I'm sure going back was a little bit sweeter!!! I love all things blueberry...mmm blueberries!!! I think I will make jam this week haha Spread that on some yogurt and pretend its' your yummy tartness hahahahaha

Heather @ SugarDish(Me)

Tuesday 28th of August 2012

Their first day of school was great!! They are so cute. If jam on yogurt works for you, girl, then WORK IT. I think I'd need my jam on toast. Or a whole wheat wrap with light cream cheese so I could pretend it was a pastry. Yesssss. It's official. I'm doing that.

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