Name: Pyrenean Blueberry Pie
Prep time: 30 min
Cook time: 45 min
Yield: 6 people
Cuisine: France
Ingredients: 250 oz ofwhite flour (T65); 140 oz ofbutter; 80 oz ofpowdered sugar; 1 egg (for the yellow one); 1 vanilla; 18 oz ofwater (cold); 1 salt; 600 oz ofblueberries; 150 oz ofheavy cream; 80 oz ofalmond flour; 80 oz ofsugar; 2 eggs; 1 vanilla sugar; pie pan; mixing bowl

desserts baking pastries sweet pies

Updated on 31 December 2025 by

ratatouille

6 reviews 4.75 : Very good

Diet

Vegetarian

Level

Easy

Calories

288 pour 100g

Preparation

30 minutes

Cooking

45 minutes

As summer was drawing to a close, I went blueberry picking in Ariège to make my traditional jam…

But I saved a few of these delicious little berries to make this tasty Pyrenean blueberry tart.

As you’ll see, it’s a fairly simple recipe to make, with a result that’s to die for!

The shortcrust pastry is golden and crispy, and the blueberries are just tender but retain some of their juice, topped with a deliciously rich custard filling…

To make a perfect tart, there are a few little secrets I’ll share with you in this recipe.

I hope this Pyrenean blueberry tart will delight your taste buds, and I look forward to your comments and creations!

For

people

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For the shortcrust pastry
8.8 oz of white flour T65
4.9 oz of butter
2.8 oz of powdered sugar
1 egg for the yellow one
1 vanilla
0.6 oz of water cold
1 salt

For the filling
21.2 oz of blueberries
5.3 oz of heavy cream
2.8 oz of almond flour
2.8 oz of sugar
2 eggs
1 vanilla sugar

Kitchen utensils
pie pan
mixing bowl

Shortcrust pastry and pre-baking
- 1
  Start by cutting the butter into cubes and letting it soften at room temperature.
- 2
  Prepare the shortcrust pastry according to the recipe instructions.
- 3
  Pre-bake the shortcrust pastry for 15 minutes.
  The Chef's Tip
  Use chickpeas on a sheet of parchment paper to prevent the pastry from puffing up.
Second batch: almonds and blueberries
- 4
  Meanwhile, place the blueberries in a bowl, fill it with water, and swish them around with your hands to rinse them.
  Remove the strainer and pat the blueberries dry with a kitchen towel.
- 5
  Once the shortcrust pastry has been pre-baked, remove it from the oven and sprinkle the bottom with ground almonds.
- 6
  Next, spread the blueberries over the bottom of the tart.
  For a nice finish, try to distribute the blueberries as evenly as possible.
- 7
  Put the pie back in the oven for 15 minutes.
Filling and final baking
- 8
  Meanwhile, prepare the filling: crack the eggs into a bowl, add the sugar, and whisk them together.
  Add the crème fraîche and mix well until smooth.
  Set aside in the refrigerator.
- 9
  Once the first baking is done, remove the tart from the oven and pour the custard over the blueberries so that the entire tart is well covered.
- 10
  Return it to the oven and bake for another 15 minutes.
  You can enjoy this Pyrenean blueberry tart while it’s still warm with a scoop of ice cream, or let it cool before serving—it’s sure to be a hit either way!