Blueberry Tart with Almond Cream and Crumble

Did you know that the blueberry or the wild blueberry, a true gem of northern forests, is a symbol of local culinary heritage in Quebec and other parts of Canada? You’ll find it in jams, muffins, pies, or simply enjoyed fresh during the summer season.

Packed with antioxidants, vitamins, and flavor, the blueberry is often associated with nature and simplicity. In pastry, it pairs beautifully with the delicate sweetness of almond cream and the crunch of a golden crumble.

Fun fact: This little fruit even has its own festival! The small town of Dolbeau-Mistassini, in the Saguenay region of Quebec, celebrates the annual Festival du Bleuet where there is a giant blueberry tart tasting.

If you’re craving a dessert that’s both soft and crispy, this blueberry tart with almond cream and crumble is the perfect way to celebrate berry season. The buttery crust melts in your mouth, the almond cream adds a tender touch, and the crunchy crumble brings that irresistible contrast that makes all the difference.

Recipe (serves 8–10)

Ingredients:

For the sweet pastry and crumble:

• 140 g powdered sugar

• 350 g flour

• 175 g soft salted butter

• 2 eggs

• 1 tsp salt

For the almond cream:

• 50 g soft butter

• 50 g sugar

• 1 egg

• 65 g almond flour

  
  

For the topping:

• 250 g blueberries

• A few sliced almonds

• Icing sugar, for dusting

Instructions

Step 1: Sweet Pastry and Crumble

In a bowl, combine the powdered sugar, flour, eggs, butter, and salt.

Mix with your fingertips until the dough starts to form a crumble texture. Set aside one-third of the mixture for the crumble topping, then continue mixing the rest until you get a smooth dough.

Wrap and freeze for 10 minutes.

Preheat your oven to 180°C (350°F).

Roll out the dough into a tart ring and chill it in the fridge while you prepare the almond cream.

Step 2: Almond Cream

In a bowl, whisk together the soft butter and sugar until light and creamy. Add the egg and almond flour, then mix until you get a smooth almond cream.

Step 3: Assembly and Baking

Take your tart shell from the fridge and spread the almond cream evenly over the base. Arrange the blueberries on top, then sprinkle the reserved crumble over the surface.Top with sliced almonds and bake for 45–50 minutes, until golden and fragrant.

Let cool, dust with icing sugar, and enjoy!