Description
A simple and classic tart featuring a buttery sweet shortcrust (pâte sablée) base and a fresh blueberry filling. Crispy crust, juicy fruit, and minimal ingredients make this a perfect seasonal dessert.
Ingredients
Scale
Pâte Sablée (Sweet Shortcrust):
- 100g cold unsalted butter
- 70g sugar
- 1 small egg
- A pinch of salt
- 170g all-purpose flour
- 1/3 tsp baking powder
Blueberry Filling:
- 400g blueberries (or bilberries)
- 75g sugar
- 1 tbsp potato starch or cornstarch
Instructions
- Make the Sweet Shortcrust: In a food processor, combine butter, sugar, egg, salt, flour, and baking powder until the mixture becomes crumbly. Do not overmix.
- Shape the dough into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 200°C (392°F). Roll out the chilled dough and press into a 24–25 cm tart pan, covering the base and sides evenly.
- Prepare the Filling: In a bowl, mix the blueberries with sugar and potato starch (or cornstarch) until evenly coated.
- Spread the blueberry mixture into the prepared crust, distributing it evenly.
- Bake the tart for about 30 minutes, or until the crust is golden and the fruit is bubbling slightly.
- Remove from oven and let cool completely before slicing and serving.
Notes
This tart is best made with fresh blueberries, but frozen can be used without thawing. Add lemon zest or a hint of vanilla to the filling for extra flavor.
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 30 minutes
- Category: Dessert / Tart
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 15g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg