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Savoyarde bilberry tart

Name: Savoyarde bilberry tart
Yield: Serves 6-8
Cuisine: French recipes
Ingredients: 50g ground almonds; 600g bilberries (when in season) or blueberries, washed; 50g brown sugar; Fromage blanc or greek yogurt to serve; For the pastry; 250g plain flour, plus extra to dust; 125g cold butter, plus extra to grease; 75g caster sugar; 1 free-range egg yolk, beaten with 3 tbsp cold water; You’ll also need…; 26cm fluted loose-bottomed tart tin, lightly greased

Published: 22 Sep 18
Updated: 18 Mar 24

“The Alps in summer are a pick-your-own bilberry buffet: the bushes line every path, laden with temptingly sweet little fruits. Cultivated blueberries make a great substitute in this simple tart, which is often served with fromage blanc; greek yogurt works equally well.” – Felicity Cloake.

Or, take your love of blueberries to the next level with these blueberry scones.

Easy
July 2018

Test kitchen approved

Serves 6-8
Hands-on time 15 min, oven time 1 hour, plus chilling

Or, take your love of blueberries to the next level with these blueberry scones.

Nutrition: per serving

Calories: 373kcals
Fat: 17.6g (8.8g saturated)
Protein: 5.8g
Carbohydrates: 46.5g (22.4g sugars)
Fibre: 2.4g
Salt: 0.3g

For 8

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Ingredients

50g ground almonds
600g bilberries (when in season) or blueberries, washed
50g brown sugar
Fromage blanc or greek yogurt to serve

For the pastry

250g plain flour, plus extra to dust
125g cold butter, plus extra to grease
75g caster sugar
1 free-range egg yolk, beaten with 3 tbsp cold water

You’ll also need…

26cm fluted loose-bottomed tart tin, lightly greased

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Method

For the pastry, put the flour in a large bowl and grate in the butter, then rub in with your fingertips to a breadcrumb consistency. Stir in the caster sugar with a pinch of salt, then slowly mix in the egg mixture until you have a smooth dough (or do this in a food processor). Shape into a disc, wrap in cling film and chill for 15 minutes.
Roll out the pastry on a floured surface to about 0.5cm thick, then use to line the tart tin. Prick the base all over with a fork, then chill for at least 30 minutes.
Heat the oven to 180°C/160°C fan/gas 4. Line the pastry case with non-stick baking paper and ceramic baking beans or uncooked rice and bake for 15 minutes, then remove the paper and beans/rice and bake for a further 5 minutes until golden.

Spread the ground almonds over the base, then add the fruit. Bake for 20 minutes, then sprinkle the sugar over the filling and bake for another 20 minutes. Turn out and serve warm or at room temperature with fromage blanc or greek yogurt.

Recipe from July 2018 Issue

Nutrition

For 8

Nutrition: per serving

Calories: 373kcals
Fat: 17.6g (8.8g saturated)
Protein: 5.8g
Carbohydrates: 46.5g (22.4g sugars)
Fibre: 2.4g
Salt: 0.3g

delicious. tips

This tart is best eaten the day it’s made or the pastry will become soggy.
This tart suits a lighter, crisper golden dessert wine – chill
a Loire Valley sweet chenin blanc.