French Blueberry Tart
Easy French blueberry tart recipe made with pâte sucrée and a quick and light custard that sets while it bakes in the oven. Includes top tips to ensure the pastry doesn't go soggy with fresh blueberries.
Equipment
- 28cm/11 inch tart ring or tart tin/pan with removable bottom
Ingredients
- 1 quantity pâte sucrée see RECIPE link below
- 400 g (2 cups) fresh blueberries
- 30 g (2 tbsp) almond flour
- 30 g (2 tbsp) sugar
- ¼ teaspoon vanilla powder or paste or extract
- 2 egg yolks
- 30 g (2 tbsp) heavy cream 30% fat (Fleurette in France)
- 110 ml (4 fl oz) whole milk
Instructions
- First make the sweet pastry base by following the instructions in my pâte sucrée recipe. Once well chilled in the tart pan, prick with a fork and blind bake the pastry for 15 minutes at 180°C/350°F (160°C fan) with baking beans, remove then leave to cool.
- Wash and gently (but thoroughly) dry the blueberries.
- In a small bowl, whisk together the almond flour, sugar, vanilla, egg yolks, cream and milk until smooth. Spread the blueberries over the cooled tart shell in a single layer.
- Pour over the custard mixture just until it covers the blueberries well. Don't pour right to the top, otherwise you may have a little overflow.
- Bake for 30-35 minutes then cool for about 15 minutes before removing from its tin. Continue to cool or chill until ready to serve.
Notes
To serve: dust with an optional tablespoon of powdered or icing sugar.