Description
A rustic and fragrant blueberry tart made with pâte sablée, almond flour, and vanilla sugar. Perfect served warm or chilled, with a spoonful of whipped cream.
Ingredients
Scale
For the pâte sablée:
- 200 g flour
- 100 g butter (softened)
- 50 g sugar
- 1 egg
- 1 tablespoon water
For the filling:
- 600 g frozen blueberries
- 3 sachets of vanilla sugar
- 100 g almond flour (poudre d’amande)
Instructions
- Prepare the pâte sablée: In a bowl, mix flour and sugar. Add softened butter and rub it in with your fingers until the mixture becomes sandy. Add the egg and water, then knead until a smooth dough forms. Wrap and chill for 30–40 minutes.
- Pre-bake the crust: Preheat the oven to 180°C (350°F). Roll out the dough and place it in a tart pan. Cover with parchment paper and pie weights (dried beans or ceramic beads). Blind-bake for 10–15 minutes to prevent sogginess.
- Assemble the tart: Sprinkle the almond flour and 2 sachets of vanilla sugar over the pre-baked crust. Add the frozen blueberries evenly on top. Sprinkle the remaining sachet of vanilla sugar over the berries.
- Bake: Return to the oven and bake for 35–40 minutes, until the crust is golden and the filling bubbling.
- Cool and serve: Let the tart rest for at least 15 minutes before slicing. Serve warm or chilled, optionally with whipped cream or crème fraîche.
Notes
You can add lemon zest to the filling for a citrusy note. Replace vanilla sugar with regular sugar and a few drops of vanilla extract if needed.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg