Alsatian-Style Blueberry Tart | Baking with Dorie

There are a few of my favorite things to which I’ll keep going back. Blueberry tart is among the top of the heap. I can’t agree more with Dorie that berries and cream are beloved the world over. The Alsatian-Style blueberry tart is packed with these beloved ingredients. In the Alsace region of France, blueberries are baked on a cushion of sugar, cinnamon and almond flour (or bread crumbs) that preserves the crust’s crispness. On top of that, there is a thin layer of creamy custard flavored with a splash of vanilla.

The Crust: At its heart, this is a shortbread cookie dough. Sweet, crisp-tender, and full of character. It will cut with a snap and melt in your mouth. The tender crust is the result of adding confectioner’s sugar to the dough. (40 grams of confectioners’ sugar and 204 grams of granulated sugar for a 9-inch tart crust.) Here is the link for the classic sweet tart dough recipe. Partially bake the crust at 350°F for about 20 minutes. It does not need to take on much color.

The cinnamon-flavored almond flour mixture is sprinkled over the bottom of the crust. Two tablespoons of almond flour or bread crumb, 1/4 cup of granulated sugar and 1/4 teaspoon of cinnamon are all you need. This mixture makes all the difference in ensuring that the crust remains tender and not soggy with all the fruits on top. To make it even more foolproof, I often place a preheated baking sheet under the crust while it bakes. A pizza stone works well here too.

The Blueberry Filling: Fill the crust with fresh blueberries to the rim of the crust. About 3 1/2 cups (525 grams) of blueberries should be enough to fill the surface space of a 9-inch tart; no need to pack them in. The beauty of the blueberry filling is there is no cooking involved: fridge to crust.

The Custard: Whisk together one large egg, 3 tablespoons sugar and 1/2 cup (120 ml) heavy cream, vanilla extract and a pinch of salt until combined. Set aside.

Baking Time: The tart crust is partially baked and cooled before adding the almond flour mixture and the blueberries. Bake the blueberry tart for 30 minutes at 375°F. Remove it from the oven. Then pour the custard cream over the berries. Bake the tart for another 25 minutes until the custard is set.

Call it the American’s Down East or New England or coastal Northeast along the Atlantic, here we love blueberries in every season. A blueberry tart is a welcome staple in my house with its simplicity and hearty comfort. Once you make the crust, the recipe can be easily scaled to fit in tart pans of all shapes and sizes. Who knows versatility is part of its virtue?