Heidi’s Blueberry Tart

It’s blueberry season!  Blueberries are not only delicious they’re really good for you.  Always listed in the “Top 10 Power Foods” they’re loaded with anti-oxidants — a formidable weapon against free radicals and aging.  And right now you can pick them yourself.  (scroll down for where to find PYO blueberries).  Here’s one of my favorite blueberry recipes.

What can I say…my dear friend Heidi is by far the best baker I know.   She is of German heritage and this is one of Oma’s (German for Grandma) recipes from Germany.   It is absolutely, absolutely delicious …Enjoy!

[Click here for printer-friendly recipe]


Photo from MarthaStewart.com


  • 1 cup flour
  • 1/8 tsp salt
  • 2 TBL sugar
  • 1/2 cup butter
  • 1 TBL white vinegar


  • 1 cup sugar
  • 2 TBL flour
  • 1 TBL cinnamon
  • 5 cups blueberries

Directions for Crust:
1.   Set oven at 400 degrees
2.   Combine flour, salt and sugar in a bowl.  Cut in butter and blend until crumbly.   Add vinegar, and mix until dough forms a ball.  (Heidi does this with a pastry cutter, but if experienced with a food processor, you can make a great crust with a processor.  The secret is NOT to over blend. Once the processor forms a ball…your done!)
2. Spread dough 1/4″ deep into a 9″ loose bottom cake pan or French tart pan (available at Hammertown Barn).

Directions for Filling:
1.   Mix sugar, flour and cinnamon in bowl.   Fold in 3 cups of the blueberries and pour into pastry shell.    Bake for 45 minutes to 1 hours, until crust is brown and bubbly.
2.    Take out of oven, cool for 5 minutes and top with another 2 cups of fresh blueberries.    Cool thoroughly before removing rim of pan.

Some local places to pick your own blueberries:

Greig Farm (home of Gigi Market)

Mead Orchards in Tivoli

Thompson Finch Farm in Ancramdale

Samascott Orchards in Kinderhook

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