Description
A rustic and traditional French wild blueberry tart featuring a buttery shortcrust base and a generous layer of lightly sweetened berries. Simple, seasonal, and bursting with flavor.
Ingredients
Scale
For the pâte sablée (shortcrust):
- 250 g flour
- 125 g unsalted butter
- 80 g sugar
- 1 egg
- 1 pinch of salt
For the filling:
- 500–600 g fresh wild blueberries
- 2 tbsp sugar
- 1 tbsp cornstarch or almond flour
- (Optional) Zest of 1 lemon or a touch of vanilla
Instructions
- Make the pâte sablée: In a bowl, combine flour, sugar, salt, and butter. Rub or mix until the texture is sandy. Add the egg and mix until a dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
- Prepare the filling: In a separate bowl, gently toss the fresh blueberries with 2 tablespoons of sugar and 1 tablespoon of cornstarch or almond flour. Optionally add lemon zest or vanilla.
- Assemble the tart: Preheat the oven to 180°C (350°F). Roll out the chilled dough and place it into a tart tin. Optionally prebake the crust for 10 minutes to help prevent sogginess.
- Evenly spread the blueberry mixture over the crust.
- Bake: Bake the tart for 35–40 minutes at 180°C until the crust is golden and the berries are bubbling.
- Cool and serve: Let the tart cool to room temperature before serving to allow the filling to set and develop flavor.
Notes
This tart is best with fresh wild blueberries, but frozen can be used (do not thaw). Serve as-is or with a dusting of powdered sugar or a spoonful of crème fraîche.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert / Tart
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 12g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: tarte aux myrtilles, blueberry tart, French dessert, pâte sablée, wild blueberries