Description
A delightful blueberry tart made with a buttery pâte sablée and a creamy flan filling — perfect for summer desserts or afternoon tea.
Ingredients
Scale
- For the pâte sablée:
- 250g all-purpose flour
- 100g softened butter
- 100g powdered sugar
- 1 large egg
- A pinch of salt
- For the filling:
- 500g fresh or frozen blueberries
- 100g granulated sugar
- 1 packet of vanilla sugar (or 1 tsp vanilla extract)
- 2 eggs
- 100ml heavy cream
Instructions
- Make the pâte sablée: Mix flour and powdered sugar. Add butter and crumble until sandy. Add egg and salt, mix into a dough. Chill for 30 minutes.
- Blind-bake the crust: Preheat oven to 180°C (356°F). Roll out dough and place in tart pan. Prick base with fork and blind-bake for 15–20 minutes.
- Add blueberries: Spread evenly on the pre-baked crust. Drain if using frozen berries.
- Make the flan mixture: Whisk eggs, sugar, vanilla sugar, and cream. Pour over the berries.
- Final baking: Bake for 20–25 minutes until the custard is set. Cool before serving.
Notes
You can substitute blueberries with other berries or a mix of seasonal fruits. For extra crunch, sprinkle with almond flakes before baking.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg