Description
A quick and easy French blueberry tart made with a ready-to-roll shortcrust pastry and just a few simple ingredients. Perfect for a last-minute dessert with rustic charm and juicy flavor.
Ingredients
Scale
- 1 pâte brisée (homemade or store-bought)
- 400 g myrtilles (blueberries), fresh or frozen
- 2–3 tablespoons sugar (coconut sugar or honey)
- 1 tablespoon cornstarch
- Juice of ½ lemon
- Optional: pinch of cinnamon or lemon zest
Instructions
- Preheat the oven to 180°C (350°F).
- Unroll the pâte brisée and press it into a tart pan. Prick the bottom with a fork.
- In a bowl, mix the blueberries with sugar, lemon juice, cornstarch, and optional cinnamon or lemon zest.
- Spread the fruit mixture evenly over the tart base.
- Bake for approximately 30 minutes, until the crust is golden and the filling is bubbly.
- Let cool for a few minutes before serving.
Notes
Serve warm or at room temperature with a dollop of crème fraîche or a scoop of vanilla ice cream. Frozen blueberries can be used directly without thawing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert / Tart
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg