Blueberry tart has a long history dating back to the Middle Ages, when blueberries were abundant and easy to find in woods and moors. It was created in France in the 17th century and has continued to be popular over the centuries, particularly in Brittany and Normandy. Today, blueberry tart is a traditional dessert that is still enjoyed in many countries..

I remember hiking in the mountains of the Mercantour region, or staying in gîtes d’étapes, where blueberry pie was a veritable institution because of its abundance in the various valleys. So I wanted to make a blueberry tart with a shortbread pastry, as it goes perfectly with this fruit and slightly offsets its acidity. And I went for simplicity without compromising on taste pleasure for the tart’s filling.

Special utensils for blueberry tart

• Un cul-de-poule, corne à patisserie et rouleau à pâtisserie.
• Un tapis en silicone.
• Un moule à tarte de 22 cm de diamètre à fond amovible.

Ingredients

Shortbread dough

A shortbread dough, made previously, for a 22 cm mold (see shortbread dough) or you can buy a dough in the store.

Preparing yourself

• 30 g sugar
• 25 g almond powder
• 10 g flour
• 1 sachet vanilla sugar.

Fruits

• 350 g blueberries

Préparation personnelle

• Mix the almond powder, sugar, flour and vanilla sugar in a bowl.

Preparing the tart

• Roll out the dough with a rolling pin on baking paper.
• Carefully position the dough so that it adheres perfectly to the mold, then trim off any excess.
• Spread the mixture evenly.
• Place the blueberries on top.
• Bake in a preheated oven at 180°c, fan-assisted heat + bottom and top plates, for 30 min.

Tips

• Don’t forget a layer between the fruit and the pastry to protect it from the fruit juices if there’s too much liquid.
• Check for doneness before 30 minutes

Original ideas (Anthony’s corner)

1. Replace blueberries with seasonal fruits such as figs, mirabelles or apricots.
2. Add flavorings to the shortcrust pastry.
3. If you choose seasonal fruit, choose ripe, juicy ones.