The blueberry tart is a treasure of mountain regions, from the Vosges to the Alps: a crispy shortcrust pastry and an avalanche of juicy blueberries that burst in your mouth, with a deep purple juice that becomes glossy and coats the tart during baking. A seemingly simple dessert, but one that hides a well-known trap: a soggy crust.
This recipe solves it once and for all with three pastry chef precautions: blind baking, a layer of almond powder, and a touch of cornstarch in the fruit. The result? A tart that stays crispy from the first to the last slice, with a generous and glossy filling.
