Blueberry waffle tart

Huile d'olive de Haute-Provence PDO
Intense flavour
Tarte gaufre aux myrtilles
A PDO
Preparation
20 min
A PDO
Resting time
2h15
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Brunch and breakfeast Vegetarian Summer

Ingredients

A PDO
For 5 personnes
The waffle batter:
  • 250g of T55 flour
  • 4 cl of full-flavoured olive oil
  • 1 egg (60 g)
  • 1 teaspoon of salt
  • 2–3 tablespoons of cold water
  • ½ teaspoon of vanilla powder
Almond cream:
  • 100g of ground almonds
  • 100g icing sugar
  • 60g softened butter
  • 2 tablespoons of full-flavoured olive oil
  • 1 egg
  • 50g of full-fat single cream
The filling:
  • 250g blueberries (fresh; if frozen, do not defrost them) + 750g fresh blueberries (preferably)
  • 150g blueberry jam

Tip

A tart with an unusual shape that really stands out...

Instructions

  • Mix the flour with the vanilla powder, salt and full-flavoured olive oil. Add the egg and mix thoroughly, adding a little water if necessary. Knead the dough until it becomes smooth and even. Shape into a flattened ball and cover with cling film. Chill for at least 2 hours.
  • Roll out the dough thinly. Put it back in the fridge for 15 minutes before placing it in the waffle moulds. Cut rectangles out of the rolled-out dough (slightly larger than each individual waffle in your waffle mould). Place each rectangle into a waffle mould cavity and gently press down with your finger into each indentation to push the batter into the mould so that it takes the shape of a waffle.
  • Pre-bake in the oven (preheated to 180°C) for 10 minutes.
  • Cream the butter until it has the texture of a soft paste. Add the strong-flavoured olive oil, ground almonds and icing sugar, followed by the egg and cream, and mix until the mixture is smooth.
  • Spread the mixture evenly over the pre-baked tart base.
  • Spread the 250g of blueberries over the almond cream, pressing them in gently, and bake for 20 minutes, still at 180°C.
  • Set aside and leave to cool.
  • The blueberry topping:
  • Heat the blueberry jam in a saucepan.
  • Remove from the heat, add the 750g of fresh blueberries and stir gently to coat them thoroughly.
  • Spread the mixture evenly over the surface of the tart and dust with icing sugar before serving.

Tip

A tart with an unusual shape that really stands out...
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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