This weekâs Tuesdays with Dorie recipe comes from Baking with Dorie. Alsatian-Style Blueberry Tart is a relatively simple dessert that is SO good – homemade pastry really does make a huge difference here. This tart has a sweet shortcrust pastry that’s partially baked, then filled with blueberries on a base of ground almonds (to absorb the juices so the pastry doesn’t go soggy). This is baked for about 30 minutes before the custard is poured in and then the tart is baked until the custard sets.
I was worried there was going to be spillage in the oven – the custard brought the level of the filling up to nearly the top of the crust but in fact, I needn’t have worried…
The custard didn’t puff up as much as I would have expected (there were a LOT of blueberries!) – next time I would increase the amount of custard to make a “sturdier” tart (though I note from the picture that Dorie’s was a fairly low-rise version too…).
My custard was already looking a little, err, blue, so I sprinkled it with icing sugar to serve but it didn’t hide the blue tinge đ
This was absolutely delicious but it felt like it wasn’t sure what it wanted to be – a luscious berry tart or a custardy tart with fruit. More custard or less custard would have solved the identity crisis but this didn’t mean it wasn’t devoured!
Get the recipe for Alsatian-Style Blueberry Tart on p 289 of Baking with Dorie.
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Agreed – this was so good! I think less berries and more custard would be perfect.
Tart with an identity crisis love it. My tart was more blueberry than custard, maybe the size of the pan?
As you can see, mine was also more blueberries than custard after it was baked. Iâm just not sure I like this mashup, Iâd prefer one or the other!
I like your tips about the crust, the custard and the blue tinge. Most of all, I have the same pan. I’m going to make the tart in the rectangular pan, just like yours, for a change!
But wait – does every dessert need to have a straightforward personality? đ
Inner dessert personality angst aside, this was delicious. Whatever it felt like calling itself!
Good choice on the pan. Your crust looks so perfect! Canât wait to bake this.
Your tart is beautiful, Mardi, including that pretty color and the shape of the tart. In all these years that I’ve been baking with Dorie, I have never gotten a pan like this one and I haven’t bought a pan in a few years, so I’m thinking it’s time I got one in this shape and size as making tarts is my most favorite thing to bake. The whole thing was delicious…and I think I might be on team More Blueberries Less Custard. Either way, it was tasty. Beautiful photos.
Looks delicious. I’ll have to try the rectangular pan next time and compare the outcomes.
A tart with an identity crisisâŠso funny! Regardless, it looks delicious and makes me excited to make it over here! Love the shape of yours too!
I’ll keep your note about the custard amount in mind and maybe fiddle with the proportions for mine. I didn’t realize until reading a couple of these posts that the berries are first baked in the crust on their own…nothing wrong with a naturally-dyed blue custard đ
I guess but I just don’t like the look of it – goes grey the day after đ