Indulge in the exquisite world of French pastry with this delectable wild blueberry tart adorned with a delicate streusel topping.
This recipe, inspired by “The Art of French Pastry” by Jacquy Pfeiffer, offers a perfect balance of buttery pâte brisée, a luscious wild blueberry filling.
And a crunchy streusel, creating a symphony of flavors and textures that will transport your taste buds to a patisserie in the heart of France.
Recipe: Wild Blueberry Tart with Streusel
- 1 tsp (7g) sea salt
- 6 tbsp (92g) water
- 8 oz (222g) butter, softened
- 3 cups minus 2 tbsp (370g) AP flour
- In a small bowl, mix salt with water until dissolved.
- Place butter and flour in a stand mixer bowl and combine on the lowest speed until well mixed. Avoid overmixing.
- Add the saltwater mixture and mix until the dough comes together.
- Transfer the dough to a sheet of plastic wrap, flatten it into a square, and divide it into two portions.
- Chill one half in the fridge overnight; the other can be stored in the freezer for up to one month.
The Following Day:
- Use the refrigerated dough to line a 9-inch tart pan.
- Roll out the dough on a floured surface to 1/4 inch thickness, then line the tart pan.
- Prick the bottom of the dough with a fork and chill, covered, for 1 hour.
- Pre-bake the tart in an oven preheated to 325°F: line the tart with parchment paper and fill with baking weights. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 15 minutes until golden brown. Let cool.
- 4 tbsp (60g) cold, cubed butter
- 1/3 cup (88g) turbinado sugar
- 1/2 cup (70g) cake flour
- 3/4 cup (70g) almond flour
- 1/2 tsp cinnamon
- 1 tbsp (13g) elderflower cordial
- Preheat your oven to 325°F and line a baking sheet with parchment.
- In a food processor, combine all the streusel ingredients and pulse until they form a crumbly mixture.
- Sprinkle the mixture evenly over parchment and bake for 20-25 minutes, stirring occasionally, until it turns golden brown and crisp. Let it cool; it can be stored in the freezer for up to one month.
- 10oz (280g) frozen wild blueberries
- 1/4 cup (51.5g) sugar
- 1 1/4 tsp (6g) lemon juice
- 1 1/4 tsp (6g) water
- 1 tsp cornstarch
- 1 tsp vanilla
- 2 (36g) egg yolks
- 1/4 cup (56g) whole milk
- 1/4 cup (56g) heavy cream
- 2 tbsp + 1 tsp (17g) streusel
- In a saucepan, combine blueberries and 1 tsp of sugar. Bring to a boil, then reduce heat and simmer for 2 minutes.
- In a separate bowl, whisk together lemon juice, water, and cornstarch. Gradually stir this mixture into the berries and simmer for another minute until it thickens. Continue simmering until very thick, then remove from heat.
- In a separate bowl, beat egg yolks, the remaining sugar, and vanilla until thickened. Add milk and cream and mix until sugar dissolves. Stir in the blueberries.
- Sprinkle streusel in an even layer over the bottom of the tart shell. Spread the blueberry filling on top.
- Bake for 30 to 40 minutes at 325°F until just set. Allow it to cool completely.
- 6 oz (168g) thawed, drained frozen wild blueberries
- 1/4 cup (29g) streusel
- Powdered sugar
On the cooled tart, spread the thawed blueberries in an even layer. Sprinkle the streusel over the berries. Dust with powdered sugar right before serving.
FAQ and Notes
1. Can I use fresh blueberries instead of frozen?
Fresh blueberries can be used, but frozen wild blueberries have a distinct flavor and work exceptionally well in this recipe.
2. What can I substitute for elderflower cordial in the streusel?
You can substitute it with a different fruit liqueur or juice that complements the flavor of blueberries, such as raspberry liqueur or lemon juice. Experiment with small quantities to achieve your desired taste.
3. Can I make the streusel in advance and freeze it?
Yes, the streusel can be made in advance and stored in the freezer for up to one month. This allows for convenient preparation when you’re ready to bake the tart.
4. How do I know when the tart is “just set” in the final baking step?
The tart is “just set” when the filling is no longer liquid but has a slight wobble in the center when gently shaken. It will continue to set as it cools.
5. Can I make the pâte brisée and streusel in larger batches and freeze them for future use?
Absolutely! Both the pâte brisée and streusel can be made in larger batches and stored in the freezer for up to one month. This makes it convenient to whip up another delicious tart whenever the craving strikes.
6. Why is it important to chill the tart crust before baking it?
Chilling the crust helps it maintain its shape during the pre-baking process, preventing it from shrinking or becoming misshapen.
7. Can I use a different type of flour in the streusel or pâte brisée?
The cake flour and almond flour in the streusel contribute to its texture and flavor, while all-purpose flour is used in the pâte brisée for its flakiness.
Substituting these flours may alter the final result, so it’s recommended to stick with the specified ingredients.
8. Can I substitute regular granulated sugar for turbinado sugar in the streusel?
While turbinado sugar adds a unique texture and flavor to the streusel, you can use regular granulated sugar as a substitute if needed.
This delightful wild blueberry tart with streusel is a beautiful and delicious dessert that showcases the artistry of French pastry.
Whether you’re enjoying it on a special occasion or simply savoring a slice of France at home, this recipe is a testament to the joys of baking and savoring the fruits of your labor.
Recipes from The Art of French Pastry by Jacquy Pfeiffer (checked out from my local library)