Description
A classic French tart made with a buttery pâte sablée crust, a rich almond cream filling, and sweet, juicy blueberries. This elegant dessert is perfect for any occasion and can be served warm or chilled.
Ingredients
Scale
- 1 sheet of pâte sablée (shortcrust pastry)
- 3 large eggs
- 150g sugar
- 1 tablespoon bitter almond extract
- 125g ground almonds (poudre d’amandes)
- 20cl heavy cream (crème liquide)
- 500g fresh or frozen blueberries (myrtilles)
- Optional: dash of dark rum or vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 200°C (390°F).
- Prepare the Filling: In a mixing bowl, whisk the eggs and sugar together until light and airy. Stir in the bitter almond extract and ground almonds. Add the heavy cream and optional dark rum or vanilla extract. Mix until smooth and well combined.
- Prepare the Crust: Roll out the pâte sablée and press it into a tart pan. Prick the base with a fork. Blind bake the crust for 10 minutes until just beginning to set. Let cool slightly.
- Assemble the Tart: Evenly spread the blueberries over the pre-baked crust. Pour the almond mixture on top, covering the berries evenly.
- Bake: Bake the tart for 30–35 minutes, or until the filling is golden and set. The center should no longer jiggle when gently shaken.
- Cool and Serve: Let the tart cool completely before slicing. This allows the filling to firm up. Serve as is, or with a dollop of crème fraîche or a scoop of vanilla ice cream.
Notes
Frozen blueberries can be used directly from the freezer. The bitter almond extract gives the tart a traditional flavor, but you can substitute with vanilla or amaretto for variation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert / Tart
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: tarte amandine, blueberry almond tart, French tart, myrtilles, pâte sablée, almond cream tart