Blaubeer Tarte mit Crème fraîche-Guss: A Delicious Guide to the Perfect Summer Tart

When summer hits its peak, there’s nothing quite like a refreshing Blaubeer Tarte mit Crème fraîche-Guss. This stunning dessert brings together the tangy sweetness of blueberries and the smooth creaminess of Crème fraîche over a buttery shortcrust pastry base. It’s a recipe that’s not only beautiful to serve but also delightfully simple to make at home.

Whether you’re baking for a garden party or simply treating yourself, this tart stands out as a fruity, creamy delight. Plus, it’s a wonderful way to showcase seasonal berries when they’re at their ripest. Not to mention, blueberries aren’t just tasty — they’re packed with nutrients. You can read more about their health benefits in this comprehensive guide by Healthline.

What is a Blaubeer Tarte mit Crème fraîche-Guss?

A Blaubeer Tarte mit Crème fraîche-Guss is a traditional German-style tart featuring:

• A crisp Mürbeteig (shortcrust pastry) base
• A creamy Crème fraîche and egg filling (Guss)
• Fresh or frozen blueberries baked into the top

It’s ideal for summer due to the freshness of the fruit and the lightly sweet and tangy flavor profile. If you’re wondering about the key ingredient, Crème fraîche, it’s a cultured cream similar to sour cream but richer and less tangy. For a full breakdown of what sets it apart, check out Bon Appétit’s explanation of Crème fraîche.

Ingredients Overview

Before you start, gather these ingredients for one 26 cm tart pan:

For the tart base (Mürbeteig)

• 200g all-purpose flour
• 100g cold butter, cubed
• 50g sugar
• 1 egg yolk
• Pinch of salt
• 1–2 tbsp cold water (if needed)

For the Crème fraîche-Guss

• 200g Crème fraîche
• 2 eggs
• 60g sugar
• 1 tsp vanilla extract or real vanilla sugar
• Optional: zest of 1 lemon

For the topping

• 300g fresh or frozen blueberries
• Optional: sliced almonds or powdered sugar for garnish

Baking Equipment You’ll Need

• 26 cm tart pan (preferably with a removable base)
• Mixing bowls
• Rolling pin
• Whisk or electric mixer
• Baking weights or dried beans (for blind baking)

Step-by-Step Preparation Guide

1. Making the Shortcrust Pastry

• Combine flour, sugar, salt, and cold butter in a bowl.
• Rub together with your fingers until the mixture resembles breadcrumbs.
• Add egg yolk and knead into a dough. If it’s too dry, add a splash of cold water.
• Wrap in cling film and chill for 30 minutes.

2. Blind Baking the Tart Base

• Roll out the dough and press it into the greased tart pan.
• Prick the base with a fork and chill again for 10 minutes.
• Line with parchment paper, add weights, and blind bake at 180°C (356°F) for 10–12 minutes.
• Remove weights and bake another 5 minutes until lightly golden.

3. Preparing the Crème fraîche-Guss

• Mix Crème fraîche, eggs, sugar, vanilla, and lemon zest until smooth.
• Pour the mixture onto the pre-baked tart base.

4. Adding the Blueberries

• Distribute the blueberries evenly over the filling.
• Gently press them in so they don’t sink too deeply.

5. Baking the Tart

• Bake at 170°C (338°F) for 25–30 minutes or until the filling is just set and slightly golden.
• Let cool completely before removing from the tart pan.

Expert Tips for Success

• Use frozen blueberries directly from the freezer — no need to thaw. This prevents sogginess.
• For a crispier base, brush the tart shell with egg white before adding the filling.
• Add 1 tbsp of cornstarch to the Crème fraîche-Guss for extra stability.

Variations and Substitutions

If you want to switch things up, try these alternatives:

• Fruit options: Raspberries, red currants, or sliced plums
• Crème fraîche substitutes: Sour cream or mascarpone
• Vegan version: Use plant-based yogurt or cashew cream, and an egg replacer

Nutritional Information

One slice of this tart (1/8 portion) contains approximately:

• 270–300 kcal
• 18g carbohydrates
• 4g protein
• 16g fat

Blueberries are a rich source of antioxidants and vitamins C and K, making this dessert both indulgent and nutritious.

Regional & Seasonal Inspiration

In Southern Germany, this tart is often enjoyed during Kaffee und Kuchen on weekends. Northern regions may add quark to the Guss for a tangier taste. Serve it chilled on hot summer days for the best experience.

Serving Suggestions

• Dust with powdered sugar before serving
• Add a dollop of whipped cream or a scoop of vanilla ice cream
• Garnish with fresh mint leaves or lemon zest curls for extra elegance

Storage & Shelf Life

• Refrigerate leftovers in an airtight container for up to 3 days
• Freeze individual slices wrapped in foil for up to 2 months
• Thaw overnight in the fridge or warm briefly in the oven

Frequently Asked Questions (FAQs)

Can I use frozen blueberries for a tart?
Yes, just don’t thaw them first — they release less juice this way.

What’s the difference between Crème fraîche and sour cream?
Crème fraîche is thicker, richer, and less tangy. It’s also more heat-stable.

How do I know when the tart is fully baked?
The filling should be set but still slightly wobbly in the center.

Can this tart be made gluten-free?
Yes! Use a gluten-free flour blend for the crust and ensure your baking powder is certified gluten-free.

Printable Recipe Card

Ingredients:

• 200g flour, 100g butter, 50g sugar, 1 egg yolk, 200g Crème fraîche, 2 eggs, 300g blueberries

Steps:

1. Make and chill shortcrust dough
2. Blind bake base
3. Mix and add filling
4. Add blueberries
5. Bake at 170°C for 25–30 min
6. Cool and serve

Final Thoughts

This Blaubeer Tarte mit Crème fraîche-Guss brings together texture, freshness, and subtle sweetness in a beautifully balanced dessert. It’s easy to make, customizable, and sure to be a hit with family and friends. Try it once, and it might just become your go-to fruit tart recipe every summer!