Ardèche blueberry pie
A traditional recipe from Ardèche: blueberry tart with a delicious twist, an almond flour shortcrust pastry!
This simple tart celebrates wild blueberries, treasures of the Ardèche mountains, on a delicately crumbly base made with almond flour. We’re sharing our secret recipe that will delight lovers of authentic pastries – a perfect treat to end a meal or enjoy as a comforting snack.
The ingredients
Serves 6
For the shortcrust pastry
- 200 g of flour
- 50 g of almond flour (optional if allergic)
- 100 g of cold butter (cut into small pieces)
- 80 g of sugar
- 1 pinch of salt
- 1 egg
For the garnish
- 400 g of fresh Ardèche blueberries (in season) or frozen
- 80 g of caster sugar (adjust according to the fruit’s acidity)
- 1 packet of vanilla sugar
- 20 cl of milk
- 2 eggs
- 2 tbsp of almond flour (to absorb the fruit juices)
- 1 tbsp of cornstarch (optional, for a firmer filling)
- A little icing sugar for decoration (optional)
How to prepare?
1. Prepare the shortcrust pastry
- In a bowl or a food processor, mix the flour, almond flour, icing sugar, and a pinch of salt.
- Add the cold butter and rub it into the mixture with your fingers or in the processor until it resembles fine sand.
- Incorporate the egg and work the dough until it forms a smooth ball. Be careful not to overwork it to preserve the crumbly texture.
- Wrap the dough in cling film and chill in the fridge for at least 30 minutes.
2. Prepare the filling
- If using frozen blueberries, allow them to thaw and drain off any excess water. If fresh, simply proceed with the mixing.
- In a bowl, combine the caster sugar, vanilla sugar, milk, beaten eggs, and cornstarch (if using). Set aside.
3. Assembly
- Preheat the oven to 180°C (Gas mark 6).
- Roll out the shortcrust pastry on a floured surface and line a tart tin (around 24 cm in diameter).
- Prick the bottom of the pastry with a fork and sprinkle with almond flour (to absorb any moisture from the blueberries).
- Evenly spread the blueberries over the pastry base, then pour over the prepared liquid mixture.
4. Baking
- Bake the tart for 35 to 40 minutes, until the pastry edges are golden and the filling is gently bubbling.
- Allow to cool completely before dusting with icing sugar, if desired.
Service tips
- Serve this tart with a spoonful of fresh cream (coconut cream for a plant-based option) or a scoop of vanilla ice cream for an even more indulgent dessert!
- The recipe is customizable, so let your imagination run wild! Add lemon zest, raspberries, or a few mint leaves to vary the flavours.
The little extra
- Thanks to its simplicity, this tart is perfect for a table of six food lovers and is made with everyday ingredients that are often already in your cupboards (flour, butter, sugar, almonds). It’s an easy recipe to make, even for beginner bakers.
- If you buy your Ardèche blueberries in season, you can simply freeze some to enjoy this little treat all year round!
- The fruit filling is light, rich in antioxidants thanks to the blueberries, while offering a moderate sweetness. A dessert that combines indulgence and authenticity.
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