It’s the berry season and thick and juicy blueberries are displayed in every market and supermarket right now. I can never resist their enticing color and taste, and so I ended up with an entire kilogram of blueberries in my fridge the other weekend. – No worries, I put them all to good use and there was not one blueberry left on Monday morning…
Ingredients (for a Ø 28 cm tart pan):
For the crust:
- 110 grams of butter (room temperature)
- 80 grams of icing sugar
- 1 large egg
- pinch of salt
- 20 grams of almond powder (finely ground blanched almond)
- 200 grams of (cake) flour (German type 405)
- 1 egg yolk, whisked
For the filling:
- 500 grams of fresh blueberries
- 500 grams of crème fraîche
- seeds of one vanilla pod
- 3 eggs
- 75 grams of icing sugar
Preparing the crust:
- Prepare a hot water bath. Put the butter into a large whisking bowl. Hold the bowl containing the butter over the hot water bath for a few seconds until the butter just starts melting, then immediately remove again and beat vigorously (with a whisk or an electric mixer) until the butter becomes very glossy but it should not melt (this is called „making a beurre pommade“ in French baking).
- Add the sugar and beat with a spatula until very creamy and light.
- Incorporate the egg and the salt.
- Add the flour (previously passed through a fine sieve) and the almond powder. Mix with the spatula until you have a smooth dough.
- Mould into a thick flat disc, wrap in cellophane and let rest in the fridge for at least 1 hour, ideally overnight.
- Butter a tart pan. Take the dough out of the fridge at the end of the refrigeration time and let rest outside the fridge for about 30 minutes.
- Roll out the dough into a round form large enough to cover the bottom and the sides of the tart pan. Ease the rolled out dough into the tart pan and trim off any extra dough at the edges.
- Cover the crust with cellophane and let rest in the fridge for another 30 minutes.
- In the meantime, pre-heat the oven to 170 degrees Celsius.
- Take the crust out of the fridge, remove the cellophane and cover the bottom of the crust with parchment paper. Put baking weights on top, and bake for 15 minutes.
- Remove from the oven and remove the baking weights as well. Brush the bottom of the crust with the whisked egg yolk. Place into the oven for just 1 more minute to dry the egg yolk, then take out of the oven and set aside. Reduce the oven temperature to 160 degrees Celsius.
Preparing the filling:
- Wash the blueberries and let drip off. Gently pat completely dry with a kitchen towel.
- Whisk the crème fraîche with the eggs, the sugar and the vanilla seeds.
- Spread the blueberries over the bottom of the crust.
- Pour the filling over the blueberries and distribute evenly.
- Bake at 160 degrees Celsius for approximately 35 to 45 minutes until golden brown at the edges and still light in the center.
- Let cool down completely. – Enjoy very fresh!