Description
A delicate French tart made with a buttery pâte sablée, fresh blueberries, and a rich almond cream filling (crème d’amande). Perfectly sweet, creamy, and slightly tangy, it’s an elegant dessert for any occasion.
Ingredients
Scale
- 1 pâte sablée (sweet shortcrust pastry)
- 3 eggs
- 150g granulated sugar
- 1 tbsp almond extract (arôme d’amande amère)
- 125g almond flour (poudre d’amandes)
- 20cl heavy cream (crème liquide)
- 500g fresh blueberries (myrtilles)
- Optional additions: Zest of 1 lemon or orange, 1 tbsp dark rum, vanilla bean or extract
Instructions
- Preheat oven to 200°C (392°F).
- In a mixing bowl, whisk the eggs and sugar until pale and fluffy.
- Add almond extract and almond flour. Mix well.
- Gradually whisk in the heavy cream to form a smooth almond filling (crème d’amande).
- Roll out the pâte sablée and press it into a tart pan. Prick the base with a fork.
- Evenly distribute the blueberries over the base.
- Pour the almond filling over the berries, covering them evenly.
- Bake for 35 minutes, or until golden and slightly puffed.
- Let cool before serving. Dust with powdered sugar if desired.
Notes
For enhanced flavor, add citrus zest, dark rum, or vanilla to the almond cream. You can also use frozen blueberries (thawed and drained).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg