Blueberry Tart

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This recipe comes from the 1985 Martha Stewart’s Pies and Tarts cookbook.  This recipe can be made with either fresh or frozen blueberries.


  • One 7 1/2 x 11 x 1-inch pâte brisée tart shell, baked and cooled
  • 3/4 cup sour cherry jelly
  • 1/2 cup granulated sugar
  • 2 tablespoons grand marnier
  • 2 pints blueberries, washed, drained and picked over (that means ‘discard the icky ones’)
  • 2 cups crème pâtissière


  1. Make a glaze by melting jelly in small saucepan.
  2. Add sugar and grand marnier, stirring over low heat until mixture is clear and sugar has dissolved.
  3. Strain and let cool slightly.
  4. Pour crème pâtissière in shell – or wait and pour crème pâtissière on top of tart just before serving.
  5. Assemble tart by arranging blueberries in prepared shell.
  6. Brush or lightly drizzle with glaze over berries.


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