My favorite fruit season is finally here!!! Blueberries and strawberries in the market. 😀 Which means it’s the perfect time for baking with berries. This tart focuses on beautiful fresh blueberries and in a bit of a twist from your typical blueberry pie, a custard is poured on top.
This recipe was inspired by a fabulous French blog I’ve been following for a bit: Je vais vous cuisiner, a blog focused on sharing recipes from the Alsace region in France.
Tarte aux Myrtilles Alsacienne || Blueberry Alsatian Tart
Sweet Tart Dough:
150g butter, unsalted
150g powdered sugar
60g ground almonds
Blueberries (amount needed depends on the size of your tart, but at least 2-3 cups)
50g heavy cream
Make the Sweet Tart Dough. In a bowl combine the flour, powdered sugar, and ground almonds. Cut in the butter, using your hands or a dough cutter until the butter is mostly pea-sized. Mix in the egg (we were always told to do this with one finger so the rest of the hand doesn’t get dirty). Turn out ingredients onto a clean working surface. Using the base of your palm, press and smear the ingredients across the surface, bit by bit. This incorporates the dry with the wet and you’ll start to see a dough form, plus it’s fun! Repeat, scraping up the section you’ve “smeared” back into a ball and then go through the process again, moving the dough from one pile to another. It should take about 3 “smears” haha. Gather the dough into a ball, cover with plastic wrap, and let chill in the fridge about 30 minutes.
Roll out the dough and line your tart shell. Any size you like! You could do a couple individual or a larger tart.
Bake the tart shell at about 190C or 375F for about 20 minutes or until the bottom of the shell is lightly browned.
While the tart is baking, make the custard. This will depend on your tart shell too, so feel free to double the recipe if needed. Combine all ingredients together and whisk!
Fill the baked tart shell with blueberries. You want a mound on top, because they will cook down. Pour the custard over, watching carefully so it doesn’t overflow.
Bake at 170C or 350F for about 20-25 minutes or until the custard is set. The way to tell this is to jiggle it like you would a cheesecake. You should see some wobble but no liquid.