Description
A buttery, flaky tart crust filled with silky custard and topped with fresh blueberries glazed in warm blueberry jam. A perfect balance of creamy and fruity flavors!
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1 tablespoon ice water
For the Filling:
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
For the Topping:
- 1 cup fresh blueberries
- 2 tablespoons blueberry jam
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, mix flour, powdered sugar, and butter until the mixture becomes crumbly.
- Form Dough: Add egg yolk and ice water, mixing until a dough forms. Wrap in plastic and chill for 20 minutes.
- Roll & Bake: Roll out the dough and press it into a 9-inch tart pan. Prick with a fork and bake for 15 minutes until lightly golden. Let cool slightly.
- Make the Custard: In a saucepan, heat heavy cream and sugar over medium heat until warm (but not boiling). Remove from heat and whisk in vanilla extract and egg yolks until smooth.
- Fill & Bake: Pour the custard into the pre-baked tart shell and bake for 10 minutes, until slightly set. Cool completely.
- Add Blueberry Topping: Warm blueberry jam slightly and toss with fresh blueberries. Arrange on top of the tart.
- Serve: Let the tart chill before slicing and serving.
Notes
- For a crisper crust, blind bake with pie weights for 5 extra minutes.
- Substitute blueberry jam with apricot or raspberry jam for a different flavor.
- Store in the fridge for up to 3 days.
Nutrition
- Calories: 280 kcal per slice
