Who doesn’t love blueberries? And even more, who doesn’t love blueberries wrapped in a buttery flaky pastry crust? I know I do and I bet, so do most of you. This simple, but amazing tart came into my life via Sophia Zidi, owner and chef baker at So Délices in Oslo. Sophia and I found each other via Instagram a few months back and figured out we also belonged to a foodie group on Facebook together a few weeks after we first started following each other. As fate would have it, we got in touch and met up at her place so I could learn a few secrets about French baking. During our time together, I learned how to make this tart, savory brioche and homemade pasta (the other two recipes are coming soon on the blog).
I am so thankful that Sophia opened up her home and life to Øyvind and I. She is so much fun as well as a very keen business woman. I look forward to seeing her business in Oslo grow and reading about her in the national news (yes her food and her energy are that amazing!).
This tart is less robust than many out there but no less satisfying. It’s great in summer when one wants to serve something delicious alongside the world’s best vanilla ice cream. I’ve tried this recipe with fresh and frozen blueberries with great results from both. If you use frozen blueberries, be sure to drain them well as all the extra liquid will bake out of the tart and ruin its final presentation.
- Pastry Crust Ingredients
- 1 egg
- 125g (1/2 cup + 2 tablespoons) caster sugar
- a pinch of salt
- 250g ( 2 cups + 1 tablespoon) flour
- 100g (1/3 cup + 1 tablespoon) butter, softened at room temperature
- Zest of 1 lemon
- Filling Ingredients
- 180g (1 ¼ cups) fresh blueberries (frozen, defrosted and drained is also ok - just be sure to get rid of as much of the liquid as possible)
- In a bowl, mix the egg with the sugar and a pinch of salt. Set aside.
- Put the flour on your countertop/work surface, make a well in the center and pour in the contents of the bowl plus the lemon zest and softened butter. Work to combine the flour and the other ingredients until smooth, but be careful not to overwork the flour. If you overwork the flour, the pastry crust will not turn out flaky – so DO NOT OVERWORK the flour.
- Shape the pastry into a log, wrap in plastic film and allow it to rest in the refrigerator for at least an hour, overnight if possible.
- Once the pastry has cooled in the refrigerator, take it out of the fridge and allow it to soften at room temperature for 10 minutes.
- Pre-heat oven to 200C/390F.
- While the pastry is softening, make the crumble topping by combining 3 tablespoons each of butter, sugar and flour until crumbly and it has the texture of sand. Set aside.
- On a lightly floured surface, carefully roll out the dough into a circle shape and place it on a baking sheet lined with parchment paper. Fill the pastry circle with the blueberries in the middle.
- Fold the edges of the pastry into the top of the blueberries, and then top the tart with the crumble topping.
- Bake for 20-25 minutes, or until golden brown.
- Serve with vanilla ice cream or double cream.