Blueberry Brioche Tartlets

Preparation info

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Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

I have always thought blueberries, unless wild, really need a slight cooking to bring out their best flavor. Here, combined with buttery brioche, they are a perfect start to a weekend breakfast. Make the brioche the day before.


  • 6 cups blueberries
  • ½ teaspoon freshly squeezed lemon juice
  • ¼ cup plus 3 tablespoons sugar
  • ½ recipe unbaked Brioche
  • 1 cup Crème Fraîche

Eight 4½-inch tart shells with removable bottoms


Preheat the oven to 350 degrees.

Put the blueberries, lemon juice, and ¼ cup of the sugar in a saucepot. Cook over medium-low heat, stirring occasionally, for about 10 minutes, until the berries begin to give off some juice. Cool to room temperature.

On a lightly floured board, roll out the brioche ¼ inch thick and cut into eight 5-inch circles. Line the tart shells with the brioche. Fill the tart shells with the blueberries. Sprinkle the remaining sugar on top.

Bake the brioche tarts for about 20 minutes, until golden brown.

Serve them warm with the crème fraîche.