Blueberry Tart (Tarte Aux Myrtilles)
Serves: 9 - 9.5" tart
  • 350g blueberries
  • icing sugar for dusting
For the pastry
  • 300g plain flour
  • 175g unsalted butter, diced (at room temperature)
  • 50g caster sugar
  • 2 tbsp ground almonds
  • 1 egg yolk
For the creme patissiere
  • 100g caster sugar
  • 6 egg yolks
  • 2 tbsp cornflour
  • 600ml full-fat milk
  • 2 vanilla pods
For the pastry
  1. Preheat the oven to 180 deg C (fan).
  2. Sift the flour into a large bowl. Add the butter. Using your fingertips, rub together until the mixture resembles breadcrumbs.
  3. Add the caster sugar and ground almonds and stir in.
  4. Whisk the egg yolk together with 3 tbsp cold water. Pour into the flour mixture and stir together until a dough forms. Shape into a ball, cover with clingfilm and leave in the fridge for at least 30 minutes.
  5. After chilling, roll the dough out on a lightly floured surface. Place the pastry over a 9 - 9.5" fluted tart tin and press down gently, leaving about 1cm draping over the edge. Prick the base with a fork. Return to the fridge for 20 minutes.
  6. Remove from the fridge and line with greaseproof paper, filling with baking beans (or rice if you don't have baking beans.) Place in the oven and blind bake for 25 minutes. Take out of the oven, remove the beans and greaseproof paper and trim off the excess pastry. Bake again for a further 5-7 minutes until the base is cooked through.
For the creme patissiere
  1. Slice the vanilla pods in half lengthways, and scrape the insides into the milk.
  2. Whisk together the sugar and egg yolks until pale and light.
  3. Sift the cornflour gradually into the mixture, whisking all the time.
  4. Gently heat the milk and vanilla in a saucepan until just before it begins to boil. Then, pour it over the egg mixture, whisking constantly.
  5. Transfer the mixture to a pan and heat gently, stirring all the time until thickened (this may take a while - at least 10 minutes or so.)
  6. Remove from the heat and leave to cool, stirring from time to time to avoid a skin forming.
To assemble
  1. Once the pastry has finished blind baking, pour in the creme patissiere. Cover with the blueberries, leaving as few gaps as possible. Bake in the oven for about 30 minutes, or until the pastry is nicely browned and the blueberries are beginning to burst and ooze their juice. Remove from the oven to cool.
  2. Once cooled, dust over some icing sugar and serve.
Recipe by The Foodie's Way at