- By Charlotte Brown
- October 07, 2025
BY PATRICK AGNELLET
Makes four blueberry tarts for 6 people
CHEF'S TIP: You don't want to over mix the blueberries, so as not to crush them, as they should burst in the mouth when tasted.
SABLÉ DOUGH
INGREDIENTS:
270 g icing sugar
90 g ground almond
6 g salt
360 g soft butter
150 g whole eggs
680 g T55 flour
METHOD:
Mix the icing sugar, ground almond, salt, softened butter and eggs on a low speed until smooth. Add the flour and stop mixing as soon as all the ingredients have combined. Leave to cool for at least 1 hour. Roll out the pastry to a thickness of 2.5 mm and cut out 24 cm diameter disks. Place this rolled-out pastry in 22 cm diameter, 2 cm high rings.
ALMOND CREAM
INGREDIENTS:
280 g ground almond
280 g icing sugar
280 g softened butter
280 g whole eggs
METHOD:
Finely blend the ground almond with the sugar. Using a mixer, blend the ground almond with the butter and gradually add the eggs. Place 280 g of the mixture in each pastry ring. Bake for 55 minutes in a convection oven at 150°C.
BLUEBERRY COMPOTE
INGREDIENTS:
240 g wild blueberries
170 g sugar
20 g lemon juice
METHOD:
Heat the blueberries and sugar to 45°C, blend and bring to the boil. Add lemon juice. Cover and leave to cool. Usage temperature is 20°C.
ASSEMBLY
INGREDIENTS:
1100 g fresh blueberries
400 g blueberry compote
METHOD:
Mix the blueberries with the compote. Place 300 g of this mixture on each tart base and smooth.
Finish
INGREDIENTS:
100 g water
120 g caster sugar
Grated coconut as required
METHOD:
Make a syrup by heating the sugar and water to the boil. Using a brush, thinly coat the edge of the tart with this syrup. Immediately sprinkle grated coconut over the syrup.
Patrick Agnellet
CHOCOLATIER-PÂTISSIER IN ANNECY (74)
Artist, creator, artisan, chocolatier, pâtissier: it's hard to sum up Patrick Agnellet's work in a single word. While he revisits classics such as Opéra, he also offffers unique creations, such as his Petit Jardin dessert, combining rhubarb, strawberries and passion fruit with aromatic herbs. In 2016, Patrick Agnellet created a bridge between his passion for art and his passion for chocolate: he created chocolate paintings called Gourmand’Art®.
This year, the chef celebrated the 20th anniversary of his fifirst boutique, in Annecy-Le-Vieux. Since then, the Relais Desserts member has opened a workshop-store in Argonay. Named "Entre-Mets & Montagnes", the venue opened in 2022. Innovative in its design, the site offffers teams a modern, high-tech work area, and a comfortable workspace fifilled with daylight and mountain views. Inside the building, Patrick Agnellet also welcomes individual students to a school, called "Entre nous" run by his son Louis, who joined the company in 2018.