Description
This blueberry tart features a buttery pâte brisée crust filled with rich almond cream (frangipane) and topped with fresh blueberries. Perfectly balanced, lightly sweet, and great for dessert or afternoon tea.
Ingredients
Scale
- Pâte Brisée (Shortcrust Pastry):
- 250 g flour (T55)
- 125 g softened butter
- 30 g sugar
- 8 cl water (or 5 cl water + 1 egg yolk)
- Almond Cream:
- 100 g softened butter
- 100 g sugar
- 2 eggs
- 100 g almond flour (poudre d’amande)
- 30 ml cream (liquid)
- Fruit:
- 375 g fresh or thawed blueberries
Instructions
- Make the Crust:
- In a bowl, combine flour, sugar, and softened butter. Rub together until the mixture resembles coarse crumbs.
- Add water (or water + yolk) gradually, mixing until a smooth dough forms.
- Roll out the dough and line a tart pan (preferably with removable bottom). Chill for 30 minutes.
- Preheat the oven to 180°C (356°F). Blind bake the crust for 10 minutes. Remove and set aside.
- Prepare the Almond Cream:
- In a bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Fold in the almond flour and cream until smooth and well combined.
- Assemble and Bake:
- Spread the almond cream evenly over the pre-baked crust.
- Scatter blueberries evenly on top of the almond cream.
- Bake for 20 minutes at 180°C, then an additional 15–20 minutes until golden brown and set.
- Cool and Serve:
- Let the tart cool completely before removing from the pan.
- Serve as is, or dust with powdered sugar.
Notes
You can add a touch of lemon zest to the almond cream for brightness. Frozen blueberries can be used but should be thawed and well-drained. Store in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 20g
- Sodium: 45mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg