Description
A classic French blueberry tart with a rich almond cream (frangipane) filling. Crisp pâte sablée crust, juicy fruit, and a hint of lemon or cinnamon make this an elegant dessert that’s easy to prepare.
Ingredients
Scale
- 1 sheet of pâte sablée (sweet shortcrust pastry)
- 350g blueberries
- 100g almond flour
- 100g soft butter
- 100g sugar
- 2 eggs
Optional:
- 5g cinnamon
- Zest of 1 lemon
- 2 tbsp blueberry jam (for glaze)
Instructions
- Preheat: Preheat oven to 180°C (350°F).
- Prepare the crust: Line a tart tin with the pastry. Chill for 15 minutes. Blind-bake for 10 minutes using parchment and pastry weights.
- Make the almond cream: Cream the butter and sugar until pale. Add eggs one at a time. Mix in almond flour and optional cinnamon or zest.
- Assemble the tart: Spread ¾ of the almond cream over the prebaked crust. Bake for 10 minutes. Remove, top with the rest of the cream and blueberries.
- Final bake: Return to oven for another 10–15 minutes until golden and set.
- Optional finish: While still warm, brush with melted blueberry jam for shine.
Notes
You can use frozen blueberries if fresh are not available, but bake directly from frozen to avoid excess moisture. Lemon zest adds brightness, cinnamon adds warmth—feel free to play with flavor combinations.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg