Blueberry Amandine Tarts

Blueberry Amandine Tarts via http://underthebluegumtree.comThe topic for this month’s Tea Time Treats challenge (co-hosted by Lavender and Lovage and What Kate Baked) is French tarts, cakes, bakes and pastries.

Eric Lanlard says that these little blueberry amandine tarts are a French classic and, as Monsieur Lanlard is ze epitome of a proper authentic French pâtissier, then who am I to argue?

I couldn’t resist dabbling a little with Eric’s recipe, adding a little vanilla to the filling and glazing the tarts with honey. The sheer volume of blueberries packed into these petite pastries, coupled with the tanginess of the creme fraiche, makes them surprisingly light and moreish.

I love how the juice from the fresh blueberries bubbled up and broke through the golden filling in places. It lends these little tarts a wonderful rustic charm.

Blueberry Amandine Tarts (adapted from Tart It Up! by Eric Lanlard)

Blueberry Amandine Tarts via http://underthebluegumtree.comMakes 4

For the pastry:

  • 150g plain flour
  • 2 tbsp caster sugar
  • 100g butter, chilled and diced
  • 1 egg
  • 1/2 tsp vanilla paste

For the filling:

  • 120g fresh blueberries
  • 1 egg
  • 75ml creme fraiche
  • 40g caster sugar
  • 25g ground almonds
  • 1 1/2 tsp cornflour
  • 1/2 tsp vanilla paste
  • 10g flaked almonds
  • 1 tbsp clear honey

1.  Preheat the oven to 180C/160C fan. To make the pastry, mix the flour and sugar in a bowl and add the cubed butter, then rub together until it resembles fine breadcrumbs. Mix in the egg and vanilla until the mixture just forms a soft dough. Chill for 30 minutes.

2.  Roll out the pastry on a floured surface until 3mm thick and use it to line four 10cm tartlet tins. Divide the blueberries between the pastry cases.

3.  Mix the egg, creme fraiche, caster sugar, cornflour and vanilla together to make a smooth filling then pour over the blueberries. Sprinkle the almonds over the top and bake for 25 minutes until golden brown and bubbling.

4.  Warm the honey slightly and brush over the surface of the tarts. Serve the tarts warm or cold with more creme fraiche if you like.


  1. Gorgeous! I’ve made a few almond tarts in the past but usually bigger ones using pears, peaches or apricots and they look no where near as elegant as yours!. These individual blueberry tarts look divine beyond belief and as ever totally stunning pics.

    • Thank you so much! I’ve made a couple of frangipane tarts recently but I think this blueberry one beats them into submission. I love the ‘pop’ of the whole blueberries and the creme fraiche adds a different dimension.

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