Description
A rustic tart made with buttery pâte sablée and filled with wild blueberries (myrtilles), lightly sweetened and thickened with starch. Simple, elegant, and full of fresh berry flavor.
Ingredients
Scale
🧈 For the crust (Pâte Sablée):
- 100 g cold unsalted butter
- 70 g sugar
- 1 small egg
- 170 g all-purpose flour
- Pinch of salt
- 1/3 tsp baking powder
🫐 For the filling:
- 400 g myrtilles (wild blueberries or bilberries)
- 75 g sugar
- 1 tablespoon potato starch or cornstarch
- Icing sugar for dusting (optional)
Instructions
- Combine all crust ingredients in a food processor and pulse until crumbs form.
- Form the dough into a disk, wrap it in plastic, and chill in the fridge for 30 minutes.
- Preheat the oven to 200°C (392°F).
- Roll out the dough and line a 24–25 cm tart tin, pressing it up the sides.
- In a bowl, mix the myrtilles with the sugar and potato starch.
- Pour the berry mixture into the prepared crust.
- Bake for 30–35 minutes or until the crust is golden and the filling is bubbly.
- Let the tart cool completely before serving. Dust with icing sugar and serve with whipped cream or crème fraîche if desired.
Notes
If using frozen berries, do not thaw before baking to avoid excess moisture. You can replace potato starch with cornstarch if needed.
- Prep Time: 20 minutes (+30 minutes chilling)
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: myrtilles tart, pâte sablée, wild blueberry tart, rustic dessert, French baking