Blueberry Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (rolled out)
- 333.3 gBlueberry (whole)
- 66.7 gUnsalted butter (softened)
- 66.7 gWhite sugar
- 66.7 gAlmond with skin (ground into powder)
- 0.7 pcEgg (beaten)
- 1.3 tbspBlueberry jam (extra or classic) (warmed)
Method
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.
- 1
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
Cream the softened butter with the sugar. Add the egg, then stir in the ground almonds until the mixture is smooth.
- 3
Spread the almond cream over the cold pastry base. Arrange the fresh blueberries on top, packing them tightly.
- 4
Bake at 180°C. The pastry should be light golden and the fruit should start to collapse, releasing a thick juice.
- 5
Heat the blueberry jam over low heat. Gently brush the fruit to give it a professional shine.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Take it out 30 minutes before serving so the pastry regains its crunch.
