Description
A rustic yet refined tart with a buttery pâte fondante crust and a juicy blueberry (myrtilles) filling. The slightly crumbly base contrasts beautifully with the rich, jammy fruit. Optionally finished with lemon zest and served with crème fraîche or whipped cream.
Ingredients
Scale
- For the pastry base (pâte fondante):
- 100g unsalted butter, cold and cubed
- 70g granulated sugar
- 1 small egg
- 1/3 tsp baking powder
- A pinch of salt
- 170g all-purpose flour
- For the fruity filling:
- 400g fresh or frozen blueberries (myrtilles)
- 75g sugar
- 1 tbsp potato starch or cornstarch
- Optional: lemon zest, vanilla extract, or almond essence
- Optional toppings: Icing sugar, crème fraîche, whipped cream
Instructions
- Make the Pastry:
Combine butter, sugar, egg, baking powder, salt, and flour in a food processor until crumbly. Shape into a disk, wrap in plastic, and chill for 30 minutes. - Line the Tart Tin:
Roll out dough and press into a 24–25 cm tart tin, including the sides. Prick base with a fork. - Prepare the Filling:
Mix blueberries with sugar and starch. Add lemon zest or vanilla if desired. - Assemble and Bake:
Pour fruit mixture into pastry shell. Bake at 200°C (392°F) for 30 minutes until the crust is golden and filling bubbly. - Cool and Serve:
Let the tart cool completely. Dust with icing sugar and serve with crème fraîche or whipped cream.
Notes
Frozen blueberries work well—no need to thaw. The tart is best served the day it’s made but can be kept in the fridge for up to 2 days.
- Prep Time: 20 minutes (plus 30 minutes chilling)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg