Blueberry & Raspberry Tart

Blueberry & Raspberry Tart - Fresh On The Menu Recipe
  • 1 ¾  cups all-purpose flour, divided
  • ¼  cup sugar
  • 6 ounces butter
  • 2 tablespoons lemon juice
  • ¾  cup sugar
  • ¼  teaspoon cinnamon
  • 5 cups fresh blueberries, divided
  • ½ cup fresh raspberries
  • Confectioners’ sugar
  • Fresh whipped cream

Croissants Bistro and Bakery

Chef: Heidi Vukov


8014 N Kings Hwy, Myrtle Beach, SC 29572, USA

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Preheat oven to 350 degrees.

Mix 1 ½ cups flour, sugar and butter with pastry blender.  When mixture is coarse, sprinkle with lemon juice.  Mold with hands until it forms dough.

Press into a 9-inch springform pan.


Mix the remaining flour, sugar, cinnamon and 4 ½ cups of blueberries together in a separate bowl.  Spread evenly over top of the pastry bottom.

Bake until bubbly, approximately 50 minutes.

Remove from oven and sprinkle with ½  cup blueberries and ½  cup raspberries.  Sprinkle with powdered  sugar when cool, and serve with a dollop of fresh whipped cream.

SERVES 10 – 14

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