This blueberry tart recipe is packed full of flavours and textures: the shortcrust pastry case is sprinkled with speculoos (or graham crackers) breadcrumbs and topped with blueberries two-ways: a delicious cooked blueberry filling and a fresh blueberry topping for extra zing. A perfect summer dessert.
Living so close to the Alsace, I like to head over there ever so often. It also helps that they have great pastries that entice me over! I’ve made a couple of them before, like the rhubarb meringue pie, but still have many recipes from the Alsace on my list to try.
One of those recipes is their blueberry tart. I wanted to find the ULTIMATE blueberry tart for the blog.
It just so happened that I had a couple of days off coming up so I blocked the time to do some recipe testing. I also enlisted the help of some trusted pastry judges (my friends) to decide on which blueberry tart was the best.
After different trials, the verdict was unanimous: Christophe Adam’s blueberry tart was hands down the best! It’s not a typical alsatian blueberry tart, it’s even better! After all the taste testing, I only narrowly managed to save the last slice to be able to try it myself!
What makes this pie special for me is the mix textures and flavours from the different components of the tart:
- The crumbliness of the shortcrust pastry
- The crunch from the speculoos breadcrumbs
- The yummy juicy blueberries both fresh and cooked
- The extra zing from the fresh blueberries
I definitely recommend this tart for a fresh summer dessert. And it looks nice too:-)
Source: un déjeuner au soleil blog
This summery blueberry tart has both a cooked blueberry filling and a fresh blueberry topping, making it extra juicy.
- 400 g (14oz) sweet shortcrust pastry
- 100 g (1 cup) fresh blueberries
- 50 g (1 cup) crushed store-bough or homemade speculoos
- 50 g (1/4) sugar
- 1 egg (approximately 50 g)
- 50 g (1/4 cups) cream
For the garnish:
- 350 g (2 1/2 cups) fresh blueberries
- 60 g (1/4 cup) blueberry jam
Blind bake the shortcrust pastry case:
Preheat the oven at 170°C.
Roll out the sweet shortcrust pastry to 3-4mm thickness on a floured surface.
Line a pie tin, prick the base all over with a fork and chill for 20 minutes.
Remove the pie crust from the fridge and line the inside of the pie crust with baking paper and baking beans.
Bake for 15 minutes until the pastry edges are slightly coloured. Remove the paper and beans, then bake for 5-6 minutes until the base has also slightly darkened. Set aside.
Prepare the blueberry filling
Mix the egg with the sugar and cream.
Place the speculoos cookies in a blender and blitz until they have a breadcrumbs texture. Scatter the speculoos breadcrumbs in the pastry case.
Place 100 g (1 cup) blueberries onto the speculoos and pour the egg mix over the top.
Bake for 10-15min or until the egg mix has set. Leave to cool.
Garnish with the fresh blueberries
Garnish the pie with the remaining blueberries and slightly press them into the custard so that they don't roll away.
Heat the blueberry jam and glaze the pie.