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–+ servings

Blueberry Tart Limousin

Desserts
Buttery, crumbly pastry filled with tiny wild blueberries that are barely sweetened, letting their natural tartness shine through. The berries burst with sharp, concentrated flavor against the sweet pastry, staining everything a deep inky purple. It's fragrant, jammy, and intensely fruity. The pastry shatters into golden crumbs, the berries are soft and juicy, and each slice brings a bit of French mountain summer to the table.
Blueberry Tart recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients 

For the pâte sablée (a sweet crumbly shortcrust pastry)
For the filling

Equipment

Instructions

  1. 1. Make the dough
    Begin by preparing the pâte sablée. In a large bowl, rub the flour and cold, cubed butter together with your fingertips until the mixture resembles fine breadcrumbs. Add the icing sugar and a pinch of salt, then mix in the egg yolk and cold water. Knead gently until the dough forms a smooth ball. Wrap the dough in cling film and chill for 30 minutes. This resting period ensures a tender, crumbly pastry.
  2. 2. Prepare the tart base
    Preheat your oven to 210°C (410°F). On a lightly floured surface, roll out the chilled pastry to fit your 28 cm fluted flan dish, make it slightly larger than the base to accommodate the fluted sides. Gently line the flan dish with the dough, pressing it into the ridges for that iconic fluted edge. Prick the base lightly with a fork. Sprinkle a thin layer of ground almonds over the base to prevent the pastry from becoming soggy with the juicy berries.
  3. 3. Prepare the filling
    In a bowl, gently toss the blueberries with caster sugar, plain flour (or cornstarch), and the lemon juice. The flour will help thicken the berry juices while baking, and the lemon juice brightens the flavour beautifully.
  4. 4. Assemble the tart
    Spread the sugared berries evenly over the pastry base, ensuring every corner is filled. Sprinkle a little extra caster sugar over the top to give a lovely caramelised finish while baking.
  5. 5. Bake to golden perfection
    Place the tart on a baking tray and bake in the preheated oven for around 30 minutes. You want the pastry golden and crisp, and the berries bubbling with a glossy finish.
  6. 6. Cool and serve
    Allow the tart to cool slightly before slicing. Serve warm or at room temperature, delicious on its own or with a dollop of crème fraîche or a scoop of vanilla ice cream.

Notes

  • Using wild blueberries (myrtilles sauvages) is traditional and best if you can source them, offering a perfect balance of sweet and tart. If fresh are unavailable, frozen can be used but drain well to avoid excess juice.
  • The lemon juice is essential to elevate the berries’ freshness.
  • The sugared flour mixture in the filling keeps the tart from becoming soggy.