Blueberry tart

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 8–10

By Matt Tebbutt
From Saturday Kitchen


For the tart

  • 1kg/2lb 4oz fresh blueberries
  • 50ml/2fl oz crème de cassis
  • 100g/3½oz ground almonds
  • 1 blind-baked 25cm/10in tart case

For the custard

  • 150ml/¼ pt crème fraîche
  • 2 free-range eggs
  • 1 vanilla pod, split
  • 70g/2½oz icing sugar

Shopping List

  • Crème fraîche: 150ml (¼ pt)
  • Crème de cassis: 50ml (2fl oz)
  • Ground almonds: 100g (3½oz)
  • Icing sugar: 70g (2½oz)
  • Free-range eggs: 2
  • Vanilla pod (split): 1
  • Blind-baked 25cm (10in) tart case: 1
  • Fresh blueberries: 1kg (2lb 4oz)

Alternative Ingredients

If you’re unable to find some of the ingredients in your local supermarket, here are alternatives to consider:

  1. Crème Fraîche:
    • Sour Cream: Sour cream is a great substitute for crème fraîche. It has a similar rich and creamy texture, although it’s slightly tangier due to the presence of lactic acid from fermentation. Use sour cream as a 1:1 replacement in most recipes where the tangy flavour won’t significantly alter the final dish.
    • Greek Yogurt: Greek yogurt is another option. It’s thick and creamy, with a tangy taste. You can use it as a substitute in both sweet and savoury dishes.
  2. Crème de Cassis (Blackcurrant Liqueur):
    • Blackcurrant Juice or Syrup: If you can’t find crème de cassis, try using blackcurrant juice or syrup. While it won’t have the same alcohol content, it will still provide a similar fruity flavour.
    • Raspberry Liqueur: Raspberry liqueur can also work as a replacement. It has a similar berry flavour and can add depth to your recipe.


  1. Preheat the Oven:
      • Set your oven to 200°C (180°C for fan ovens) or Gas Mark 6.


  2. Prepare the Blueberries and Cassis:
      • In a wide pan over medium heat, combine the blueberries and cassis.
      • Heat until the blueberries start to pop.
      • Transfer everything to a bowl.


  3. Assemble the Tart:
      • Sprinkle almonds over the base of the tart shell.
      • Add the warm blueberries (saving some for decoration).


  4. Make the Custard:
      • In a large jug, mix all the custard ingredients together.
      • Pour the custard over the blueberries in the tart shell.


  5. Bake:
      • Bake in the oven for 25 minutes.


  6. Serving:
      • Slice the tart and serve it with the reserved warm blueberries on top.


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