French Blueberry Tart - The Easiest Recipe

Why This Blueberry Tart Works

I’ve often been underwhelmed by blueberries in France. They’re great for you, but sometimes lacking in flavour. So how do you sweeten tart blueberries in an tart? A touch of vanilla, a little almond flour, and just enough sugar - not too much - to bring out their best flavour, together in a baked vanilla pie crust.

When French blueberry season peaks and those wild berries from the Vosges mountains hit the markets, they’re irresistible. Even if you’re working with less-flavourful Moroccan varieties, this blueberry tart recipe gives them a helping hand. If you love lemon as a flavour match, then add some zest - just like in this blueberry lemon clafoutis or blueberry bavarois with lemon and coriander (yes, you heard me right!).

How I Created This Recipe

I never set out to create a berry tart recipe, but after trying Pierre Hermé’s minimalist version (just blueberries and sugar in Larousse des Desserts) and a rustic idea from On Va Déguster La France using crème fraîche and semolina, inspiration struck.

Instead of semolina, I added a little almond flour, two egg yolks, milk, cream, and vanilla to create a quick custard. It's much easier and quicker than making a pistachio pastry cream in this strawberry and pistachio tart.

Baked in a crisp pâte sucrée base, it came out golden, set, and bursting with blueberries - no bubbling over the sides (well it did in a tiny patch - do you see it?), but absolutely no soggy bottom.

Blueberry Tart Ingredients

• Pâte sucrée - a classic French sweet pastry with unsalted butter, a half teaspoon salt and vanilla. Make it ahead the day before for best results.
• Fresh blueberries - the smaller and wilder for best flavour. 
• Egg yolks - these help set the custard naturally while it bakes.
• Almond flour - this helps avoid a pastry soggy bottom, to absorb the juices
• Milk and cream - only a little cream and whole milk for the light custard
• Vanilla and a little sugar - for a light, gently sweet filling, avoiding any tartness

For more tips, see the market guide to blueberries.

How to Make a Blueberry Tart (Step-by-Step)

This is your go-to easy recipe for the sweet pastry crust. The full instructions are in my pâte sucrée recipe, but here’s the quick rundown:

1. Making the Sweet Pastry Base

Chill the dough, roll it out, press into a tart tin - ideally with a removable bottom (such as this tart pan), or pastry ring (like I've done here). Prick with a fork and chill again for at least 30 minutes. Blind bake for 15 minutes using baking beans or rice. Then cool.

4. Assemble The Tart

Scatter the blueberries over the cooled, pre-baked tart shell in a single layer. Pour over the custard and fill just below the top - just enough to cover the berries and no more.

This helps avoid the dreaded bubbling over the edges - so no messy tarts! As you can see, I have a little bubble as I overfilled the blueberries but it still worked out well - without the soggy bottom!

Baking Instructions

Bake until the filling mixture is just set, the top lightly golden, and the blueberries begin to burst.

Tips for a Perfect Blueberry Tart

• Chill the dough well before baking - it helps avoid shrinking.
• Don’t overfill the tart; a single layer of berries works best and avoid pouring the custard filling too far up the pastry's sides.
• Blind bake the base in the oven for at least 15 minutes, to keep it crisp underneath then cool before returning to the oven.

Blueberry Mini Tarts Variation

Want to make blueberry mini tarts instead? Use small tartlet tins or a muffin pan with pastry rounds, blind bake, and reduce the baking time slightly. They’re perfect for parties or afternoon tea. This recipe also works well with blackberries.

Serving and Storage

Dust with icing sugar before serving. This tart keeps well in the fridge for up to 3 days - and tastes just as good chilled the next day.

Whether you're wondering how to make a blueberry tart that holds its shape or how to sweeten tart blueberries without drowning them in sugar, this recipe has you covered. It’s easy, light, and utterly delicious - the kind of fruit tart that makes you want to bake again the next day.