Description
A simple and elegant French tart made with almond cream and fresh or frozen blueberries on a sweet shortcrust base. Creamy, fruity, and delicately flavored with bitter almond extract.
Ingredients
Scale
- 1 roll of pâte sablée (sweet shortcrust pastry)
- 3 eggs
- 150g sugar
- 1 tablespoon arôme d’amande amère (bitter almond extract)
- 125g poudre d’amandes (almond flour)
- 20cl heavy cream (crème liquide)
- 500g fresh or frozen myrtilles (blueberries)
Instructions
- Preheat oven to 200°C (th. 6/7).
- In a mixing bowl, whisk together the eggs and sugar until pale and frothy.
- Add the bitter almond extract and almond flour. Stir to combine.
- Pour in the heavy cream and mix until smooth and homogenous.
- Line a tart pan with the pâte sablée and prick the base with a fork.
- Distribute the blueberries evenly over the pastry base.
- Pour the almond mixture on top of the blueberries.
- Bake for 35 minutes, or until the tart is golden and set in the center.
- Allow to cool before serving. Optionally dust with powdered sugar or serve with crème anglaise.
Notes
Frozen blueberries work well; no need to thaw. For a twist, add lemon zest or replace bitter almond extract with vanilla.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert / Tart
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 20g
- Sodium: 65mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg