Servings: 10

Weight Watcher Smart Points: 16

Preparation Time: 40 Minutes

Cooking Time: 65 Minutes

Ready In: 165 Minutes


  • 3 heaping cups blueberries
  • 1 cup corn flour
  • 1/2 cup fine cornmeal
  • 1 1/4 cups muscovado sugar or dark brown sugar
  • 2 egg yolks
  • 1 cup all-purpose flour
  • 1/4 cup cup plus 2 tbsp. heavy cream
  • 1 tsp. kosher salt
  • Zest of 1 medium orange (about 1/2 tbsp.)
  • 1 lb. rhubarb stalks, cut on the diagonal into 3/4 inch pieces (about 3 cups)
  • 1/4 cup plus 2 tbsp. sugar
  • 4 oz. (1 stick) cold unsalted butter, cut into 1/2 inch pieces


  1. Set aside 1 cup of chopped rhubarb and 1 cup of blueberries
  2. Add the remaining 2 cups each of rhubarb and blueberries to a large heavy-bottomed pot.Stir in the brown sugar and orange zest
  3. Cover and turn the heat to medium-low
  4. (You must start slowly so the rhubarb will release it’s juice as it warms up.) Cook for about 15 minutes until the mixture is saucy.Remove the cover and increase the heat to medium
  5. Cook for 15-17 minutes, stirring regularly until the rhubarb and blueberries are completely broken down
  6. You’ll know it’s ready when you can drag a spoon through the mixture and it leaves a trail on the bottom of the pan.Stir in the the remaining rhubarb and blueberries
  7. Pour the compote onto a large baking dish to cool.Sift the corn flour, flour, cornmeal, sugar and salt into a mixer bowl (but pour any chunky leftover bits back in).Add in the butter and mix on low speed using the paddle attachment for about a minute to break up the butter
  8. Increase the speed to medium and mix until the dough is course and pebble-y.Add the heavy cream and egg yolks and mix until combined
  9. The dough should be crumbly but come together when squeezed.Divide the dough into 10 equal pieces (using a scale helps a lot!)
  10. On a lightly floured surface, take one piece and use the heel of your hand to flatten it evenly into a circle about 5 inches across
  11. Make sure you can easily lift the dough from the counter and it’s not sticking
  12. My dough was a bit sticky, so I had to scrape it off and flip the round a few times to get both sides sufficiently floured.Spoon 1/4 cup of the blueberry-rhubarb filling into the the center of the dough
  13. Gently fold the edges of the dough in toward the filling to create an ruffled/rustic looking edge
  14. Slide a scraper or metal spatula underneath and transfer to a baking sheet
  15. Repeat with remaining pieces of dough.Put the tarts in to the freezer to harder for a least an hour
  16. At that point you can take them out to bake or wrap them tightly in plastic and store in the freezer for up to two weeks.Preheat the oven 375 degrees (F)
  17. Line two baking sheets with parchment and place the tarts on them
  18. Bake for 35 minutes or until the tarts are brown and filling is bubbling and thick.

Leave a Comment