• Nick


Updated: Aug 21, 2019

This has to be the most sought after recipe I have ever come in contact with. There isn’t a week that goes by that someone doesn’t mention it or ask me for it. It’s become a staple in my arsenal and I have made it more than anything else in the last 8 years.

I can only trace it back to my Aunt Patty’s sister-in-law, Alane. I don’t need to know any more than that. It’s been titled Alane’s Blueberry Tart in my folder for years now and it needs to be known as that. The ingredients are simple and can be easily stored in your pantry. This is the perfect dessert in a pinch and tastes like it was made professionally. You can use any fruit filling, cherry, apple and of course blueberry. I venture into the cherry realm every now and then, but for me, blueberry is the winner.

I must warn you that when this starts baking, your kitchen is going to fill with the most amazing smell that reminds me of shortbread. You will be making this frequently, so get used to it.

I must thank Alane for sharing this with us years ago and now I am able to share it with everyone here. In the words of my Aunt Patty, I friggan love her for that.


  • 3 cups all-purpose flour

  • 3/4 cup sugar

  • 1 1/2 tsp baking powder

  • 1/4 tsp salt

  • 2 sticks of butter (softened)

  • 1 egg, add milk in a liquid measuring cup, till it makes 1/3 cup

  • 1 can of Blueberry fruit filling (or any fruit)

  • confectioners sugar, for dusting

Preheat your oven to 400 degrees F.

Work all dry ingredients and softened butter in a large bowl with a fork. When mixed together, lightly beat the egg in the measuring cup and then add to the mixture. Continue working together with a fork, then use your hands to bring it all together.

Grease a 10″ spring-foam pan. spread half the dough on the bottom and slightly up the sides. Pour filling over the dough and spread out evenly with a spatula or butter knife, then break the rest of the dough into pieces and sprinkle on top

Bake for 35-45 mins @ 400 degrees F. I have noticed that my oven browns it up nicely within 35 mins. You want it to be golden brown, so keep your eye on it.

Let cool for 1 hour and sprinkle with confectioners sugar.

I couldn’t wait the whole hour, so I just started eating it after I quickly took the picture.

Continue to pass this recipe on, so that one day it could really be famous, because it should be.

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