Description
A classic French-style tart featuring a buttery pâte sablée crust, a rich crème amandine (almond cream), and a juicy blueberry topping. Perfect for brunches or elegant desserts.
Ingredients
Scale
- For the pâte sablée (crust):
- 1 cup + 2 tbsp all-purpose flour
- 1/3 cup sugar
- 1/4 tsp fine sea salt
- 7 tbsp unsalted butter (chilled, diced)
- 1–2 tbsp cold milk
- For the crème amandine (almond cream):
- 3/4 cup whole blanched almonds
- 1/2 cup sugar
- 1/4 tsp fine sea salt
- 8 tbsp unsalted butter (room temperature)
- 2 large eggs
- Topping:
- 2 cups blueberries (fresh or frozen)
- 1/3 cup sliced almonds
Instructions
- Make the pâte sablée (crust):
- In a food processor, combine flour, sugar, and salt.
- Add diced cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add cold milk, 1 tablespoon at a time, until the dough begins to clump.
- Press the dough evenly into a 10-inch tart pan. Chill for 30–60 minutes.
- Preheat oven to 175°C (350°F). Blind bake the crust for 10–12 minutes until lightly set. Let cool.
- Prepare the crème amandine:
- Grind almonds, sugar, and salt in a food processor until fine.
- Add softened butter and blend until creamy.
- Add eggs one at a time, blending well after each addition.
- Assemble the tart:
- Scatter blueberries evenly over the pre-baked crust.
- Pour the almond cream over the berries and smooth the top.
- Sprinkle sliced almonds evenly across the top.
- Bake at 175°C (350°F) for 40 minutes, or until the top is golden and the filling is set.
- Cool and serve:
- Allow the tart to cool completely in the pan.
- Serve on its own or with whipped cream or crème fraîche.
Notes
You can use frozen blueberries directly from the freezer—no need to thaw. For extra flavor, add a splash of vanilla or almond extract to the almond cream.
- Prep Time: 25 minutes (plus chilling)
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 90mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg