French Blueberry Tart crispy and melt-in-mouth

Name: French Blueberry Tart
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: French
Ingredients: 10.5 oz (300 g) fresh or frozen blueberries; 2 tablespoons good quality blueberry jam; 1 sheet of sweet butter pastry; 3 organic eggs; 3.5 oz (100 g) caster sugar + 1 packet vanilla sugar; 0.9 oz (25 g) sifted flour; 0.2 oz (5 g) icing sugar; 1.1 cups (250 ml) whole milk; 0.4 cup (100 ml) liquid cream 30 %

By ivan 5/5 (10 reviews) · 🍳 4 made it

French Blueberry Tart, quick to prepare — Photo : Aftouch-cuisine

Prep 20 min

Cook 20 min

Total 40 min

Servings 6 serv.

Blueberry tart with whipped pastry cream. You prepare a sweet butter pastry base, a classic pastry cream (milk, eggs, flour, sugar), then a light whipped cream. Fresh or frozen blueberries are mixed with a little jam and rest on the cream. Baking: 9 minutes at mid-heat, then 5 minutes with the fruit. Allow 40 minutes of preparation, not counting cooling time.

Ingredients for 6 servings

Adjust for

servings

10.5 oz (300 g) fresh or frozen blueberries
2 tablespoons good quality blueberry jam
1 sheet of sweet butter pastry
3 organic eggs
3.5 oz (100 g) caster sugar + 1 packet vanilla sugar
0.9 oz (25 g) sifted flour
0.2 oz (5 g) icing sugar
1.1 cups (250 ml) whole milk
0.4 cup (100 ml) liquid cream 30 %

Step-by-step recipe

Preparing the pastry cream:

1 In a saucepan, add 1 tablespoon of cold water then 1.1 cups (250 ml) of milk and bring to the boil.

2 Meanwhile, vigorously whisk the eggs and sugars together.

3 Add 0.9 oz (25 g) of flour, taking care to avoid lumps.

4 Pour the hot milk over the mixture while stirring well, then return to the saucepan with the milk.

5 Place on the baking plate and maintain a boil for 2 minutes on low heat, stirring constantly to prevent the cream from sticking.

6 Allow the pastry cream to cool on a plate, sprinkling with icing sugar.

Preparing whipped cream:

7 Preheat the oven to 390°F (200 °C) (gas mark 6-7).

8 Whip the ice-cold liquid cream (chill for 5 minutes in the freezer) with the icing sugar.

9 Gradually fold the whipped cream into the pastry cream using lifting and cutting motions, then refrigerate.

10 Line a tart tin with 1 sheet of sweet pastry. Cover with a sheet of aluminum foil, add dried beans or ceramic beads, bake for 9 minutes at mid-heat at 390°F (200 °C).

11 Gently mix the blueberries with the blueberry jam.

12 Fill the pre-baked tart base with the whipped pastry cream, carefully arrange your blueberries on top. Bake (in your already hot oven) for 5 minutes at 390°F (200 °C). Any occasion is perfect for enjoying this delicious blueberry tart.

Chef Patrick's Comment

Excellent recipe! If you use frozen blueberries, whatever you do, don't thaw them. Spread them as they are before putting them in the oven. One more tip: our distant Canadian cousins call our blueberries "bleuets" and make great use of them.

Frequently asked questions

Can I replace the liquid cream with Greek yogurt or fresh cheese?

No. Heavy cream at 30% fat is essential to whip into stable peaks. Yogurt or fresh cheese won't whip properly and their acidity disrupts the pastry cream balance.

Why dust the pastry cream with powdered sugar while cooling?

Powdered sugar prevents a dry skin from forming on the surface, which would make the cream lumpy when whisked. You may need to brush it off before folding in the whipped cream.

How long will the pie keep in the fridge?

Maximum 24 hours. The pastry stays crisp about 12 hours. Beyond that, the berries release moisture and the cream softens. Best eaten the same day.