Blueberry Hazelnut Tart

From Abigail's Hotel in Victoria, British Columbia

Whip up this Blueberry Hazelnut Tart from Abigail’s Hotel when you are in need of a fabulous summer party dessert. This recipe is fairly easy to put together and will definitely impress with its fruity fresh and rich, but not heavy flavor. Pacific Northwest Blueberries & Hazelnuts make this Tart truly exceptional!



  • 1-1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon zest
  • 2 egg yolks
  • 1/4 lb butter, softened


  • 21 oz fresh or frozen Blueberries
  • 1 cup sugar
  • 1/4 cup Grand Marnier or Cointreau
  • 3/4 cup butter
  • 5 large eggs
  • 3 tablespoons cornstarch
  • 8 tablespoons heavy cream
  • 3 tablespoons orange zest
  • 3 tablespoons lemon zest
  • 3/4 cup toasted chopped hazelnuts
  • 3/4 cup icing sugar


Defrost fruit, if necessary, & drain off surplus juice. Line base & sides of greased 10 " removable rim tart pan with pastry, prick & chill. Add the blueberries, 5 Tablespoons sugar, liqueur, 5 Tablespoons butter, into pan, heat & stir gently until the fruit has slightly caramelized. Leave to cool. Beat together remaining butter & sugar until pale & fluffy; beat in eggs one at a time, add the cornstarch & cream. Mix in the orange zest & lemon juice, and then fold in the Blueberry mixture. Scatter the hazelnuts over the base of the pastry shell & pour in the prepared filling. Sprinkle with the icing sugar & bake 350 for one hour. Leave to set in the pan on a cooling rack. Serve with softly whipped & sweetened cream.

Filed in: Desserts