Blueberry Tarte with pecan crunch

Antoine Long
very easy
5 2
60 mins
60 mins


Servings: 16
  • 600 g Frozen blueberries
  • 7-10 Tbsp Juice of 1 lime
  • 250 g Gelling sugar (2 : 1)
  • 250 g + some butter
  • 375 g Flour
  • 150 g demerara sugar
  • 7-10 Tbsp Salt
  • 100 g crunchy oats
  • 50 g Pecan kernels
  • 7-10 Tbsp Icing sugar


  1. 1

    Defrost 500 g blueberries. Mix well with lime juice and jam sugar in a large pot and bring to the boil while stirring. Cook for at least 3 minutes while stirring until bubbly. Stir in 100 g frozen blueberries.

  2. 2

    Pour into a bowl and leave to cool.

  3. 3

    For the dough, melt 250 g butter. Grease a tart mould with a lifting base (26 cm Ø). Mix flour, brown sugar, 1 pinch of salt and oat flakes in a bowl. Add the liquid butter and knead briefly with the dough hooks of the mixer, then knead into crumbles with your hands.

  4. 4

    Approx. 2⁄3 put the crumble into the mould, press it to a flat bottom and pull up one edge. Place the mould in a cold place.

  5. 5

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Finely chop the nuts and mix with the remaining crumbles. Fill blueberries into the mould, smooth down. Spread the nut crumbles on top.

  6. 6

    Bake in the hot oven on the lower shelf for 25-30 minutes.

  7. 7

    Take out and let cool on a cake rack. Serve dusted with icing sugar. Serve with whipped cream.

Nutrition Facts

360 kcal
48 g
16 g
4 g