Blueberry Tart with Crème Fraîche

Blueberries and cream is a match made in heaven. This tart highlights the combination. You can buy crème fraîche in gourmet groceries or you can make your own using the following recipe.


Serves 4 with leftovers


Tart Pastry:

  • 1 cup flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/3 cup butter
  • 1 egg yolk
  • 1 tbsp lemon juice
  • 1 tbsp water


  • 2 tbsp flour
  • ¼ cup sugar
  • 1 tsp grated lemon rind
  • 3 cups wild blueberries
  • ¾ cup crème fraîche (recipe follows)


Combine flour, sugar, salt and butter until coarse crumbs. Beat together egg yolk, lemon juice and water. Sprinkle enough lemon mixture into flour base to bring dough together. Knead into a ball. Wrap in plastic wrap and chill for 30 minutes.

Roll out to fill an 8-inch loose-bottom flan pan. Press into pan, trim excess and chill for 30 minutes or until firm.

Preheat oven to 350ºF. 

Place a sheet of foil or parchment on pastry and fill with rice or dried beans to weight pastry down. Bake for 15 minutes. Remove foil and bake 5 minutes longer.

Combine flour, sugar and lemon rind. Mix with blueberries. Place in tart pastry and bake for 20 minutes. Spread crème fraîche over blueberries and bake another 30 minutes or until crème fraîche has bubbled and is slightly browned in places.


Crème Fraîche: 

  • 2 tbsp buttermilk
  • 1 cup whipping cream

Combine buttermilk and whipping cream. Leave on counter in warm place for 24 to 36 hours, stirring occasionally until thickened. Refrigerate for up to 2 weeks.

Makes 1 cup