Description
A lighter, healthier twist on the classic French blueberry tart with a rich almond cream (frangipane) base. This version uses natural sweeteners and can be adapted to be dairy-free or vegan. Perfect served warm or chilled.
Ingredients
Scale
- 1 sheet pâte brisée (pie crust)
- 100g almond flour
- 100g sugar (or natural sweetener)
- 100g unsalted butter (or vegan alternative)
- 2 eggs
- 5 cl cream (or plant-based alternative)
- 350g blueberries
- 1 tsp ground cinnamon (optional)
- 1 tbsp blueberry jelly (optional, for glaze)
Instructions
- Preheat oven to 180°C (356°F). Lay the pâte brisée into a tart pan and chill for 15 minutes.
- Blind bake: Line with parchment and baking weights. Bake for 10 minutes. Remove weights and parchment, bake another 5 minutes.
- Prepare almond cream: Mix butter and sugar until creamy. Add eggs one at a time, then mix in almond flour, cinnamon (if using), and cream.
- Assemble the tart: Spread ¾ of the almond cream into the partially baked crust and return to oven for 10 minutes.
- Remove from oven, spread remaining almond cream, and top evenly with blueberries.
- Bake again for 10 minutes until lightly golden and set.
- Optional: Warm blueberry jelly slightly and brush over the tart for a glossy finish.
- Let cool and serve warm or chilled.
Notes
You can substitute the cream and butter with plant-based alternatives to make this recipe dairy-free or vegan. The tart is delicious both warm and chilled, and pairs well with a dollop of yogurt or crème fraîche.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg