Wild blueberry tart
Wild blueberries: The fruit of a plant that grows wild but is now starting to be farmed, the blueberry harks back to the jams of yesteryear, but its flavours – fresh, floral and woody – offer many culinary possibilities. Blueberries are one of the least fragile berry fruits. In a cool dark place, they will keep for up to a week.
For the shorcrust pastry:
- 250g flour
- 1 egg
- 125g butter
- 90g granulated sugar
- 1 pinch of salt
For the almond cream:
- 80g ground almonds
- 2 eggs
- 80g soft butter
- 60g sugar
For the filling :
- 500g wild blueberries
Prepping the pastry
Take out the butter 15 minutes in advance.
Pour the flour in a bowl. Add the butter (cut into cubes) and fold in the other ingredients with both hands.
Make a well in the middle: add the sugar, egg and salt. Blend without kneading the pastry for long.
Shape the pastry into a ball and flatten slightly. Wrap in clingfilm and refrigerate for at least 1 hour.
Sprinkle flour on your worktop and roll out the pastry. Line your baking tin with the pastry and put back in the fridge.
Prepping the almond cream
Whisk the butter and sugar in a bowl until the mixture turns pale.
Add the ground almonds, then the eggs one by one.
Blend, then reserve in the fridge for 30 minutes.
Assembling the tart
Heat the oven to 180°C (355°F).
Blind-bake the pastry for 15 minutes, then cover with the almond cream. Bake for 20 minutes, until the cream is golden.
Add the blueberries and bake for a further 5 minutes.
Eat hot or cold!
Recipe made by Mégane Arderighi (MegAndCook).