Blueberry Tart with Blueberry Compote

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10cm tart shells (makes 4-5 tarts)

An elegant French-style tart featuring buttery pâte sucrée, silky pastry cream, homemade blueberry compote, and fresh blueberries.

Ingredients

For the Pâte Sucrée (Sweet Tart Dough):

  • Unsalted butter: 75g, softened
  • Powdered sugar: 45g
  • Salt: 1g
  • Egg yolk: 20g (1 yolk)
  • Vanilla extract: 2ml
  • All-purpose flour: 125g
  • Almond flour: 15g (optional, for extra flavor)

For the Blueberry Compote:

  • Fresh or frozen blueberries: 200g
  • Granulated sugar: 40g
  • Lemon juice: 10ml
  • Cornstarch: 5g
  • Water: 10ml

For the Pastry Cream (Crème Pâtissière):

  • Whole milk: 200ml
  • Granulated sugar: 40g
  • Egg yolks: 40g (2 yolks)
  • Cornstarch: 15g
  • Unsalted butter: 15g
  • Vanilla extract: 3ml

For Decoration:

  • Fresh blueberries: 150g
  • Powdered sugar: for dusting

Instructions

Make the Pâte Sucrée (Can be made 1-2 days ahead)

  1. In a bowl, cream softened butter, powdered sugar, and salt until smooth
  2. Add egg yolk and vanilla, mix until combined
  3. Sift in flour and almond flour, mix gently until dough just comes together
  4. Shape into a disc, wrap in plastic wrap
  5. Refrigerate for at least 2 hours or overnight

Blind Bake the Tart Shells

  1. Preheat oven to 180°C (350°F)
  2. Roll out dough to 3mm thickness on a lightly floured surface
  3. Cut circles slightly larger than 10cm tart pans
  4. Press dough into tart pans, trim excess
  5. Prick bottoms with a fork
  6. Refrigerate for 20 minutes
  7. Line each shell with parchment paper and fill with pie weights or dried beans
  8. Bake for 15 minutes
  9. Remove weights and parchment, bake for another 8-10 minutes until golden
  10. Cool completely on a wire rack

Make the Blueberry Compote

  1. In a small bowl, mix cornstarch with water to make a slurry
  2. In a saucepan, combine blueberries, sugar, and lemon juice
  3. Cook over medium heat, stirring occasionally, until berries release juice (about 5 minutes)
  4. Add cornstarch slurry, stir constantly
  5. Cook for 2-3 minutes until thickened
  6. Remove from heat and cool completely
  7. Refrigerate until ready to use

Make the Pastry Cream

  1. In a saucepan, heat milk until just simmering
  2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale
  3. Slowly pour half of hot milk into egg mixture, whisking constantly (tempering)
  4. Pour mixture back into saucepan with remaining milk
  5. Cook over medium heat, whisking constantly, until thick and bubbling
  6. Remove from heat, whisk in butter and vanilla
  7. Transfer to a bowl, cover surface with plastic wrap (touching the cream)
  8. Refrigerate until completely chilled (at least 2 hours)

Assemble the Tarts

  1. Whisk chilled pastry cream until smooth
  2. Spread 2-3 tablespoons of pastry cream in each tart shell
  3. Add 2 tablespoons of blueberry compote on top of pastry cream
  4. Arrange fresh blueberries on top in a decorative pattern
  5. Refrigerate for at least 1 hour before serving
  6. Just before serving, dust generously with powdered sugar through a fine sieve

Tips

  • Keep dough cold while working—if it gets too soft, refrigerate briefly
  • Use tart pans with removable bottoms for easier release
  • Pastry cream can be made 1 day ahead
  • Compote can be made 2-3 days ahead
  • For best results, assemble tarts on the day of serving
  • Pat fresh blueberries dry before arranging to prevent bleeding

Storage

Assembled tarts are best enjoyed within 24 hours. Store refrigerated.