Blueberry tart
A rustic tart with fresh blueberries and sweet shortcrust pastry.
Active time25 min
Cooking40 min
Total1 h 15 minResting : 15 min
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Ingredients
- 500 g blueberries
- 150 ml pouring cream
- 2 eggs
- 20 g cornflour
- 1 roll of sweet shortcrust pastry
- 100 g sugar
Preparation
Preheat the oven to 180 °C. Unroll the pastry into a tin and prick the base. Rinse and thoroughly drain the blueberries. Mix them with the cornflour and half the sugar, then spread over the pastry.
500 g blueberries20 g cornflour1 roll of sweet shortcrust pastry100 g sugar- tin
- oven
- colander
- bowl
Beat the eggs with the cream and remaining sugar. Pour over the fruit and bake for 40 minutes until the pastry is golden and the filling is set. Leave to cool slightly for 15 minutes before cutting.
150 ml pouring cream2 eggs- bowl
- oven
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration