09/13/2026
A Tuscan chef once shared with me the recipe for this traditional Italian tart.
Traditionally, it’s made with jam. But we’re in California, where added sugar is basically contraband 😄 — so I swapped it for fresh blueberries instead.
And honestly? It turned out so good. Buttery, tender, just sweet enough, with blueberries that soften and burst while it bakes.
The walnut plate felt like the perfect place for it, too. There’s something about natural wood tones that instantly makes food — and a kitchen — feel warmer and more inviting.
Summer may be winding down, but this tastes like a little piece of Tuscany.
Save this one for a slow weekend morning. 🤍
🍰 Tuscan Blueberry Tart
Ingredients
* 250 g flour
* 100 g sugar
* 125 g butter, softened
* 1 egg
* 2 tsp baking powder
* 250–300 g fresh blueberries
Method
Mix flour and baking powder, then add butter, sugar and egg and quickly bring everything together into a soft dough. Chill for 1 hour, reserve about ⅓ for the top, roll out the rest, add blueberries, finish with strips of dough and bake at 350°F / 180°C for about 35–40 min, until golden.
