TARTE AUX MYRTILLES (BLUEBERRIES)
It’s Autumn in Provence. Go for a walk in the countryside and you can pick enough blueberries from the hedgerows to make this sensational blueberry tart. Here’s how, thanks to ProvenceGuru head chef Claude Garcia:
Ingredients for the pastry:
200 gr of flour
130 gr of butter
50 gr of almond powder
90 g of brown sugar
2 pinches of sea salt
Ingredients for the garnish :
500 g of blueberries
150 g of crème fraiche
150 g of brown sugar
50 gr of powdered almonds
Preparation of the pastry
Mix all the ingredients (apart from the butter and egg) in a salad bowl.
Cut the butter into small chunks and then work the chunks together between your fingers
Add the egg and knead together with the butter and other ingredients into a ball. Place the ball in the fridge for 1 hour.
Take out the pastry ball and spread between two sheets of baking paper. Place in a baking tray for tarts.
Pierce with a fork and cook for 15 min at 200 degrees
Preparation of the tart
Set the blueberries aside and mix the other ingredients together in a salad bowl
Spread the blueberries onto the pastry and then tip on the mixture.
Cook for 40 minutes at 200 degrees.
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