cakepia recipe japanese      
Blueberry Tart  
World Traditional Recipe フランス

French style tart with a low sugar content in the shells. You don’t need to bake the shells beforehand. Let the filling batter stand in the refrigerator overnight for a smooth texture. For glazing, you can use any kind of jam. You can also substitute blueberries with raspberries or currants.
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●Preparation Tip

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Dice butter into small pieces.

In a bowl, combine flour and butter. Rub the mixture between the palms of your hands until crumbly. (Photo #1)

Pour in egg yolk, water, sugar and salt, a little at a time, and lightly knead the dough until smooth. Then press the dough together. (Photo #2)

Wrap the dough in plastic wrap and refrigerate for about one hour. Roll out the dough to 2 - 3 mm thick. If sticky, dust the rolling pin and the board with flour. Cut out circles, slightly larger than the tart molds.

Press each dough into a tart mold. Roll the rolling pin over top of each mold to get rid of excess dough. (Photo #3)


Photo #1
In a bowl, cream together egg and sugar.

Add almond powder and blend.

Pour in milk and wine, in that order, and blend well. (Photo #1)


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Fill each shell with the filling 4/5 full. (Photo #1)

Bake in a preheated oven at 180 °C (356 °F) for about 30 minutes until golden. (Photo #2)

After cooling, spread jam over, and top with a generous amount of blueberries.

Servings per Recipe Calories per Serving Ready In
eight 6 cm tarts  342kcal 180 minutes
butter 60g 
cake flour 100g 
egg yolk 20g 
water 10g 
sugar 4g 
salt 2g 
- Sift flour.
- Chill butter well.
whole egg 50g 
sugar 40g 
almond powder 10g 
milk 90g 
white wine 20g 
blueberries 200g 
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