The first time I fell in love with the taste of blueberries was my very first waffles with blueberry jam when I was a teenager. It then started in me a blueberry craze – I would buy a slice of cake with blueberry toppings or make a peanut butter-blueberry jam sandwich, blueberry ice-cream etc. I had never seen or tasted the fruit itself (not many growing around Singapore), until I started living in France. While out on a walk in the forest with my in-laws, we came across some blueberries. I picked one up and tasted it – it wasn’t anything like I remembered. I was kinda disappointed but all was forgotten when it was presented to me as a dessert. 🙂
We were at my in-law’s place for the long weekend a week ago, and boy were we in for a real treat of desserts – they picked a bucket full of blueberries in the forest just the day before and made some blueberry yogurt ice-cream with it. As for what was left, we decided to turn it into a blueberry tart. 😁
- 500 g blueberries (approx.)
- crème pâtissère
- 1 short crust pastry (pâte brisée) or a sweet pastry dough if you like it sweeter
- Prepare short crust pastry (pâte brisée) in advance if using home-made.
- Place the dough onto the pie dish and press the pastry firmly into the pan and trim any excess dough from the edge.
- Prick all over the pastry bottom with a fork, put a smaller pie dish on top of it and bake it at 200°C (400°F – gas mark 6) for about 20 minutes or until it is golden brown. If you don’t have a smaller pie dish, cover the top with either baking paper or aluminum foil, weigh the pastry down with either beans or uncooked rice.
- Remove pie crust from the oven and allow it to cool totally.
- While the pie pastry is baking, make your crème pâtissère and set it aside to cool.
- Spread the cooled crème pâtissère evenly on the baked pie pastry.
- Arrange blueberries evenly on top of it.
- Voilà, the tart is ready to be served. If not serving immediately, put the tart in the fridge.
That pie is great in summer if you put it in the fridge: because of their water content, the cream and blueberries cools down and make for a refreshing dessert. This tart is not too sweet as my in-laws aren’t big on sugar, you can turn the knob up by choosing a sweet pastry dough instead and covering the tart with blueberry jam or jelly on top (as many bakeries do) .
This recipe works perfectly with strawberries or raspberries too.