Wild Blueberry Pie Recipe

For the sweet dough, put all the dry ingredients into the bowl of your mixer and mix on speed 1. Gradually incorporate the soft butter. When everything is well combined and crumbly, add the egg (still on speed 1) until your dough is well mixed, but not too much. On your work surface, lightly knead your dough and leave it in the fridge for 1 hour.

For the almond cream: still in the bowl of your mixer, add the softened butter then incorporate the granulated sugar and almond flour, followed by the eggs, and finish with the liquid cream. Set aside in the refrigerator.

For cooking and assembling: take the almond cream and dough out of the refrigerator. Roll out the dough thinly, about 0.5 centimeters thick, and place it in the tart pan, then cover with parchment paper for blind baking for about 10 minutes at 180°C in a preheated oven.

Spread 2/3 of the almond cream, add 100 g of blueberries, and bake for about 15 minutes. Remove the tart and add the remaining almond cream along with 200 g of blueberries, and continue baking for another twenty minutes...

Check the doneness by inserting the tip of a knife, remove the tart and let it cool; it will slightly deflate.

To finish Once the tart is cool, place the ring on the tart, add the honey to the remaining blueberries and mix them together; they will stick to each other and will stay on the tart!