This soft brioche tart from the Savoie region is topped generously with blueberries and a dusting of sugar — simple, comforting, and perfect with an afternoon coffee.

Ingredients

300 g brioche dough (homemade or store-bought)
300 g blueberries
50 g sugar, plus extra for sprinkling
30 g butter, melted

Instructions

Press the brioche dough into a greased tart tin or onto a baking tray, shaping a small rim around the edge.
Let it rise for 30 minutes in a warm place.
Scatter the blueberries over the dough and sprinkle with sugar.
Drizzle with the melted butter.
Bake at 180°C (350°F) for 20-25 minutes until the brioche is golden and the blueberries have softened.

Best enjoyed slightly warm, on the day it’s baked.

About This Recipe

Savoyard Blueberry Brioche Tart is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

Prep time: 25 minutes (plus rising)
Cook time: 35 minutes
Total time: Around 2 hours with proving
Serves: 8-10 slices
Difficulty: Intermediate

Tips for the Best Results

Let the dough prove somewhere warm and draught-free until it has clearly doubled in size.
Weigh the flour rather than using cups for a reliable, repeatable Savoyard Blueberry Brioche Tart.
Don’t rush the second rise; patience here is what gives an open, tender crumb.
Cool the loaf fully on a rack before slicing so the interior sets properly.

Serving Suggestions

Enjoy the Savoyard Blueberry Brioche Tart slightly warm or at room temperature. It is lovely on its own, with butter and jam, or as the base of a simple breakfast or afternoon treat.

Storage

Store in a paper bag or bread box at room temperature for two to three days. For longer keeping, slice and freeze, then toast straight from frozen.