Blueberry Tart

A crisp pastry crust with a binding almond cream and blueberries that burst to release their acidic juice. The tart emerges from the oven with a deep purple hue and a perfectly golden edge.

• Prep time: 25 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 553
• Protein: 8 g
• Carbs: 51 g
• Fat: 34 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( rolled out )
• 333.3 g Blueberry ( whole )
• 66.7 g Minimum butter sweet ( softened )
• 66.7 g White sugar
• 66.7 g Almond with skin ( ground into powder )
• 0.7 piece Egg ( beaten )
• 1.3 tbsp Blueberry jam (extra or classic) ( warmed )

Instructions

1. Lining the tin

   Roll out the shortcrust pastry into a tart tin. Prick the base with a fork to prevent it from rising. Keep in the fridge.

2. Preparing the almond cream

   Cream the softened butter with the sugar. Add the egg, then stir in the ground almonds until the mixture is smooth.

3. Filling the tart

   Spread the almond cream over the cold pastry base. Arrange the fresh blueberries on top, packing them tightly.

4. Baking

   Bake at 180°C. The pastry should be light golden and the fruit should start to collapse, releasing a thick juice.

5. Glazing the fruit

   Heat the blueberry jam over low heat. Gently brush the fruit to give it a professional shine.

Chef's tips

• Do not overwork the almond cream to prevent it from rising too much during baking.
• If the blueberries are very juicy, sprinkle a tablespoon of fine semolina on the pastry base before filling.

Storage

Keep for 2 days in the fridge. Take it out 30 minutes before serving so the pastry regains its crunch.