Blueberries and Fourme d’AMBERT pie

Blueberries and Fourme d’AMBERT pie Print the recipe


  • 100 g Fourme d’AMBERT
  • 350 g fresh Blueberries
  • 100 g blueberry jam
  • 400 g flour
  • 60 g almond powder
  • 275 g butter
  • 115 g icing sugar
  • 3 eggs
  • 30 g water
  • Salt



First step: Pie shell

Shortbread pastry: Sand 250 g of flour and 12 g of cubed butter with your hands. Add 40 g of icing sugar. Add 1 egg yolk, 30 g of cold water and a pinch of salt. Mix by flattening with the palm of your hand. As soon as you see the dough is formed, stop mixing or it will become elastic. Roll a ball and cover it up with plastic film, then put it in the refrigerator.

Second step: The financier

Melt 100 g of butter. Mix 150 g of flour and 60 g of almond powder. Add 75 g of icing sugar and 3 unbeaten egg whites. Add melted butter and 50 g of Fourme d’AMBERT AOP cut in small pieces. Bake at 180° for about 25 min. Add the Financier and the Fourme on the dough.

Third step: Finishing

Once the pie is demolded, add a thin layer of Auvergne blueberry jam then, in a harmonious way, put blueberries and nice circles of Fourme d’AMBERT.


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