French Blueberry Tart
Indulge in the elegance of a classic French Blueberry Tart, a dazzling dessert that combines a buttery, flaky tart crust with a luscious vanilla custard filling, crowned by a generous layer of fresh, juicy blueberries. This stunning tart is finished with a delicate apricot glaze, giving it an irresistible shine and a touch of sweetness. Perfect for showcasing plump, seasonal blueberries, this recipe uses simple yet luxurious ingredients like vanilla bean, heavy cream, and golden apricot jam to elevate each bite. Ideal for entertaining or a special treat, this tart strikes the perfect balance of creamy, fruity, and buttery textures. Ready in under two hours, it’s a must-make for lovers of French pâtisserie and elegant desserts alike!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 3 tablespoons Ice water
- 4 Egg yolks
- 250 milliliters Whole milk
- 100 milliliters Heavy cream
- 1 Vanilla bean (or 1 tsp vanilla extract)
- 25 grams Cornstarch
- 50 grams Powdered sugar
- 500 grams Fresh blueberries
- 2 tablespoons Apricot jam
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar for the tart crust.
Add the cubes of cold butter to the flour mixture and use a pastry cutter or your fingertips to mix until the texture resembles breadcrumbs.
Add the ice water and mix gently until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface and transfer it to a 9-inch tart pan. Trim the edges and prick the base with a fork.
Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 5 minutes or until lightly golden. Set aside to cool.
For the custard filling, heat the milk, heavy cream, and vanilla bean (split and seeds scraped) in a saucepan over medium heat until it just begins to simmer. Remove from heat and let it steep for 10 minutes. If using vanilla extract, add it after removing from heat.
In a separate bowl, whisk together the egg yolks, cornstarch, and powdered sugar until smooth.
Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the yolks.
Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, until thickened. Remove from heat and strain through a fine mesh sieve for extra smoothness.
Pour the custard into the cooled tart shell and smooth the surface. Refrigerate for at least 2 hours to set.
Top the tart with fresh blueberries, arranging them in a single layer for an even effect.
In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Brush the glaze over the blueberries to give a shiny finish.
Allow the glaze to set for a few minutes before slicing and serving your French Blueberry Tart.
Nutrition Facts
Calories |
3441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 432.3 g | 157% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 189.5 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 471 mg | 36% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
