Description

A wholesome, rustic blueberry tart made with a blend of white and whole wheat flours, almond meal, and lightly spiced with cinnamon. This French countryside-style tart is simple, hearty, and deeply flavorful.

Ingredients

Scale

For the Dough:

100g T55 or T65 flour
100g whole wheat flour (T150)
80g sugar (white or cane)
50g salted butter (beurre demi-sel)
40g unsalted butter
50g almond meal
1 egg
1 tablespoon ground cinnamon or 2–3 drops cinnamon essential oil

For the Filling:

250g fresh blueberries
2 tablespoons sugar
2 tablespoons almond meal
A few sprigs of fresh thyme (optional)

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Instructions

Make the Dough: In a bowl, cream together both butters and sugar until light and fluffy. Add the egg and mix until incorporated. Stir in almond meal and both flours with cinnamon until a dough forms. Shape into a flat disc, wrap in plastic, and chill for 1–2 hours.
Roll the Dough: Let the dough rest at room temperature for 5 minutes. Roll it into a rectangle about 3–4 mm thick on floured parchment paper.
Assemble the Tart: Sprinkle the center of the dough with 2 tablespoons of almond meal, leaving an 8 cm border. In a bowl, toss blueberries with 1 tablespoon of sugar. Spread the fruit over the almond layer. Fold the edges of the dough over the filling, pleating gently to create rustic folds.
Bake: Preheat oven to 180°C (350°F). Bake the tart for 10 minutes with bottom heat only, then switch to convection and continue baking for 20 minutes. The crust should be golden and the fruit bubbly and juicy.
Serve: Let cool slightly. Garnish with thyme sprigs if using. Optionally serve with crème fraîche, vanilla ice cream, or whipped cream.

Notes

Use high-quality butter and fresh blueberries for best flavor. The dough can be made a day ahead. Almond meal in the base prevents sogginess and adds richness.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert / Tart
Method: Baking
Cuisine: French / Rustic

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 15g
Sodium: 80mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 55mg