Blueberry tart


Preparation info

  • Serves


    • Difficulty


Appears in

Winter Food

Winter Food

By Jill Norman

Published 2005

  • About

Alsace has a long tradition of baking sweet and savoury tarts. Onion tart and flammekueche are the best known savoury tarts; when it comes to desserts, all the fruit of the region’s orchards find their way into tarts. It is best to use a metal tin, preferably one with a removable base, for making tarts. Heavy porcelain dishes do not transfer heat well enough, and tarts are difficult to turn out.


  • 3–4 tablespoons fine white breadcrumbs or biscuit crumbs
  • 600 g blueberries
  • 100 g caster sugar, plus extra to finish
  • 2 eggs
  • 100 ml single cream or crème fraîche caster sugar, to finis


    First make the pastry. Sift the flour and salt together, then mix in the sugar. Rub the butter into the flour with your fingertips until the mixture has the texture of fine breadcrumbs. Make a well in the centre, add the egg yolk or a little iced water and mix quickly to a dough with a knife. Add more water gradually, if necessary. Bring the dough together with your fingers, and knead gently for 1–2 minutes on a lightly floured board. Shape the pastry into a ball, wrap in clingfilm and refrigerate for at least 30 minutes to allow it to relax.

    Preheat the oven to 200°C/400°F/gas mark 6. Roll out the pastry and line a 30cm tart tin. Prick the pastry several times to prevent it bubbling up while baking. Scatter the crumbs over the base to absorb any excess juice, and cover them with the blueberries. Sprinkle with 30g of sugar and bake the tart for 15–20 minutes.

    Make the custard topping while the tart is in the oven. Beat the eggs with the rest of the measured sugar, making sure the sugar has dissolved. Whisk in the cream gradually. Pour the mixture over the tart and bake for a further 12–15 minutes, or until the custard is set. Sprinkle caster sugar over the tart and leave to cool. Serve cold, but not chilled.