Description
A rustic and refined tart featuring a buttery crust, rich almond cream, and juicy blueberries. Lightly spiced with cinnamon and optionally glazed for shine, it’s a perfect summer dessert or teatime treat.
Ingredients
Scale
- 1 sheet of pâte brisée (or whole wheat/gluten-free crust)
- 100g almond meal
- 100g cane sugar (or coconut sugar)
- 100g unsalted butter (or coconut oil for dairy-free)
- 2 large eggs (or flaxseed eggs for vegan)
- 5cl heavy cream (or plant-based cream)
- 350g fresh or frozen blueberries
- 1 tsp cinnamon (optional)
Optional Glaze:
- 2 tbsp blueberry jam or apple jelly (warmed)
Instructions
- Preheat & Prepare the Crust: Preheat oven to 180°C (356°F). Roll out the pâte brisée and line a tart pan. Cover with parchment paper and add baking weights. Blind bake for 10 minutes. Remove weights and bake for 5 more minutes. Let cool slightly.
- Make the Almond Cream: In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in almond meal, heavy cream, and cinnamon (if using).
- Assemble the Tart: Spread about ¾ of the almond cream over the pre-baked crust. Bake for 10 minutes. Remove from the oven, spread the remaining cream over the first layer and top with blueberries. Return to oven and bake for another 10–15 minutes until golden and bubbling.
- Optional Glaze: For a glossy finish, brush the tart with warmed blueberry jam or apple jelly once slightly cooled.
Notes
Frozen blueberries can be used directly from the freezer. For added depth, mix a bit of lemon zest into the almond cream. Serve at room temperature or chilled.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Tart
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 65mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg