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 powdermyrtille-tarte

90 g of brown sugar

1 egg

2 pinches of sea salt


Ingredients for the garnish :

500 g of blueberries

3 eggs

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.


Claudia’s KITCHEN

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