Name: Blueberry Tart
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: French
Ingredients: 250 g Flour; 125 g Cold butter; 80 g Powdered sugar; 1 piece Egg; 1 pinch Salt; 600 g Fresh or frozen blueberries; 80 g Sugar; 2 tbsp Cornstarch; 1/2 piece Lemon (juice); 40 g Almond flour; 100 g Fresh blueberries; 2 tbsp Blueberry or redcurrant jelly

Directions

THE CRUST
Step 1

Rub the flour, cold butter, powdered sugar, and salt together until sandy in texture, add the egg, and bring together into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Step 2

Line a buttered tart pan, prick the base with a fork, and blind bake for 15 minutes at 180 °C with pie weights.
THE FILLING
Step 3

Mix the blueberries with the sugar, cornstarch, and lemon juice.
Step 4

Dust the pre-baked tart shell with the almond flour, then pour in the blueberry mixture.
BAKING AND FINISHING
Step 5

Bake for 30 minutes at 180 °C: the juices should bubble and turn into a glossy glaze. Allow to cool completely; the juices will finish thickening as it cools.
Step 6

Arrange the fresh blueberries on top of the tart and brush with warm jelly for a glossy finish.

Notes:
Originating from the mountainous regions of Europe, this tart is a French boulangerie classic. It is traditionally made with wild blueberries (bilberries), which are smaller and more intensely flavored than cultivated ones.

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Blueberry Tart

Nutrition Facts

Ingredients

PÂTE SABLÉE

FILLING

FINISHING

Accompaniments

Directions

THE CRUST

THE FILLING

BAKING AND FINISHING

Nutrition Facts

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