Blueberry Tart Limousin

Wild blueberries baked in a buttery pâte sablée until they collapse into a deep purple, jammy layer. Bright, sweet, and lightly floral, with a crumbly pastry that shatters when you cut through it. This is the seasonal tart from the Limousin region.

Prep30

Cook35

Total1 5

Servings

DifficultyMedium

Ingredients

For the pâte sablée / sweet crumbly shortcrust pastry

250 gr plain flour sifted
150 gr unsalted butter room temperature
80 gr icing sugar sifted
50 gr egg room temperature
1 pinch salt

For the base of the pastry

30 gr ground almonds for dusting the tart base

For the filling

500 gr blueberries preferably wild
2 tbsp plain flour or cornflour
80 gr caster sugar plus extra for the top
15 ml lemon juice

Equipment

Instructions

Make the pastry

Make your pâte sablée following that recipe, and chill it as directed. (Make it ahead if you like.)

Line the tart ring

Heat the oven to 210°C (190°C fan). Roll the chilled pastry out on a lightly floured surface and line your tart ring, set on a baking tray with a baking mat. Prick the base with a fork. Scatter the ground almonds evenly over the base to soak up the juice.

Mix the filling

In a bowl, gently toss the blueberries with the caster sugar, flour and lemon juice. The flour thickens the juices as they bake; the lemon brightens the fruit.

Assemble

Spread the berries evenly over the base, right to the edges. Sprinkle a little extra caster sugar over the top for a caramelised finish.

Bake

Bake for about 30 to 35 minutes, until the pastry is golden and crisp and the berries are bubbling and glossy.

Cool and serve

Let the tart cool in the ring before unmoulding, since the pastry is fragile when warm. Serve at room temperature (or slightly warm) with crème fraîche or vanilla ice cream.

Notes

Wild blueberries are traditional and best. If unavailable, use the smallest, darkest cultivated berries, or frozen (drained well).
The ground almonds on the base soak up the juice and keep the pastry crisp. Don't skip them.
The lemon juice is essential to lift the berries and stop them tasting flat. Let it cool fully before unmoulding. Sweet shortcrust pastry is delicate and will crack if moved warm.
Make the pastry ahead: it keeps 3 days in the fridge or 2 months frozen.

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