Blueberry Pie

A recipe from cooking-ez.com

For 1 piece, you will need:

• 1 300 g sweetcrust pastry (pâte sablée)
• 2 100 g almond cream
• 3 750 g blueberries
• 4 1 tablespoon caster sugar
• Total weight: 1,165 grams

Times:

Preparation	Resting	Cooking	Start to finish
30 min.	10 min.	30 min.	1 hour 7 min.

Step by step recipe

1	Roll out 300 g sweetcrust pastry (pâte sablée), and line a 22-cm (8.5-inch) tart ring or pan that you have placed on a sheet of parchment paper, which is itself placed on a baking sheet.
2	Spread 100 g almond cream over the bottom; note that the layer will be thin—this is intentional, since we want the blueberry flavor to stand out. Set aside in the fridge.
3	Preheat your oven to 180°C (360°F). Wash the ingredients, drain them thoroughly, and spread them out on a dry dish towel.
4	If they're farm-grown blueberries, many of them will likely still have their stems attached, and you'll need to remove them—otherwise, you'll taste them when you eat them. It’s no mystery—unfortunately, it’s a pretty time-consuming process.
5	Once that's done, pat them dry by gently rolling them on the dish towel.
6	Remove the pan from the oven and pour the blueberries into it. Sprinkle with 1 tablespoon caster sugar...
7	...and bake at 180°C (360°F) for about 30 minutes.
8	Let it cool before removing it from the pan; you can decorate it by sprinkling a little powdered sugar on top.
9	Serve it warm or cold; those with a sweet tooth will enjoy it with whipped cream or a scoop of vanilla ice cream.

Remarks

Wild blueberries generally have a more intense, more fragrant flavor, with a tangy note and sometimes a slightly astringent or bitter aftertaste, whereas cultivated blueberries are often sweeter, larger, and slightly less aromatic.
But of course, if you’ve picked the blueberries yourself, the tart will be much better!
In a classic blueberry tart, the challenge is preventing the fruit from making the crust soggy—but here, that’s not an issue, since the thin layer of almond cream protects the crust.

---