Description
A simple and elegant rustic blueberry tart made with buttery pâte brisée and a lightly sweet, lemon-scented filling. Folded free-form and baked until golden, this French-style galette is perfect served with crème fraîche or vanilla ice cream.
Ingredients
Scale
For the Crust (Pâte Brisée):
- 200g all-purpose flour
- 100g unsalted butter (cold, cubed)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 60ml cold water
For the Filling:
- 350–400g fresh or frozen blueberries
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon cornstarch or almond flour
- Zest of 1 lemon
- Optional: a dash of vanilla or almond extract
For the Finish:
- Milk or egg wash (for brushing crust)
- Raw sugar (for sprinkling)
Instructions
- Prepare the Dough: In a bowl, mix the flour, sugar, and salt. Add cold, cubed butter and blend with fingertips or a pastry cutter until the mixture resembles coarse crumbs. Gradually mix in cold water until the dough holds together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Prepare the Filling: In a bowl, combine blueberries, sugar, cornstarch (or almond flour), lemon zest, and optional vanilla or almond extract. Let sit for 10–15 minutes to slightly thicken.
- Assemble the Tart: Preheat oven to 180°C (350°F). Roll out the chilled dough into a 30 cm circle on parchment paper. Transfer to a baking sheet. Spoon the blueberry mixture into the center, leaving a 5 cm border. Fold the edges of the dough over the filling, pleating as you go to create a rustic galette shape.
- Brush the folded crust with milk or egg wash and sprinkle with raw sugar for a golden, crisp finish.
- Bake: Bake for 35–45 minutes, or until the crust is golden and the fruit is bubbling.
- Cool and Serve: Let the tart cool on a rack before slicing. Serve with crème fraîche, whipped cream, or vanilla ice cream for a traditional French touch.
Notes
Frozen blueberries can be used without thawing. Almond flour adds a nutty depth to the filling. The crust can be prepared 1 day ahead and refrigerated.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert / Tart
- Method: Baking
- Cuisine: French / Rustic
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 14g
- Sodium: 65mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry tart, rustic galette, pâte brisée, tarte aux myrtilles, French blueberry pie, free-form tart