Our main goal during the Abetone adventure was to make this rustic blueberry tart – or at least that’s what I dreamed of while picking tiny, deep-purple berries on the mountainside. Surrounded by pine-scented mountain air, I could already imagine the juicy filling and the scent of freshly baked dough.
When it’s raining outside, there’s nothing better than baking a tart. A generous slice of rustic blueberry tart takes the edge off a disappointing rainy weekend, brings a smile to any Sunday morning alongside the scent of freshly brewed coffee, and helps you face the upcoming week – which will undoubtedly be just as full of challenges as the last one.
Rustic Blueberry Tart
Preparation: 30 minutes
Baking: 35 minutes
Total time: approx. 1 hour 5 minutes
Yields: about 8 slices
Ingredients
For the rustic shortcrust pastry:
- 250 g unsalted butter, at room temperature
- 200 g raw cane sugar
- 2 eggs
- 300 g whole wheat flour
- 200 g whole rye flour
- Zest of 1 untreated lemon
- 1 pinch of salt
For the filling:
- 500 g fresh blueberries
- 100 g raw cane sugar (or to taste)
Instructions
- Cream the butter and sugar together until smooth, making sure there are no lumps left.
- Add the beaten eggs, then quickly mix in the flours, previously sifted together with the salt and lemon zest.
- Knead the dough quickly, just until it comes together – don’t let the butter get too warm.
- Shape into a disc, flatten slightly, wrap in cling film, and chill for a few hours or overnight.
- When you’re ready to bake, preheat the oven to 180°C (350°F).
- Take the dough out of the fridge, let it soften a bit, then roll it out to about 5 mm thick on a lightly floured surface.
- Butter and flour a 26 cm (10-inch) round tart pan with a removable base. Line it with the dough, trimming off the excess. Set aside the leftover dough for the top.
- Fill the tart with the blueberries and sprinkle with sugar.
- Roll out the remaining dough and cut into strips to decorate the top in a rustic lattice pattern.
- Bake in the preheated oven for about 30–35 minutes, until the crust is golden brown and the blueberries are bubbling.
- Let cool completely before slicing – the flavors will be even better once set.
Baking this tart was more than just a recipe—it was the sweet ending to a mountain daydream. Whether you’ve foraged your own wild blueberries or picked them up at a market, this rustic tart brings a taste of the forest to your kitchen. Serve it with coffee on a quiet Sunday morning or share it after dinner with friends—either way, it’s comfort baked into every bite.