Description
A rustic and authentic mountain-style tart from the Savoie region in France. Made with wild blueberries, a buttery shortcrust base, and a simple egg custard drizzle for a natural, fruit-forward flavor.
Ingredients
Scale
- 300g wild blueberries (myrtilles sauvages)
- 1 sheet pâte brisée (shortcrust pastry)
- 80g sugar
- 1 egg
- 1 tbsp flour or cornstarch
- Optional: 1 tbsp crème fraîche or lemon zest
Instructions
- Preheat the oven to 180°C (356°F).
- Line a tart pan with the pâte brisée. Prick the bottom with a fork.
- In a mixing bowl, toss the wild blueberries with the sugar and flour (or cornstarch) to coat evenly.
- Pour the blueberry mixture into the tart shell and spread it out in an even layer.
- Beat the egg and drizzle it gently over the berries to help set the tart as it bakes.
- Optional: Add a spoonful of crème fraîche or a sprinkle of lemon zest for extra richness or brightness.
- Bake for 35–40 minutes, or until the crust is golden and the berries are bubbling.
- Allow the tart to cool before unmolding. Dust with powdered sugar before serving if desired.
Notes
Best made with wild blueberries for authentic texture and taste. Can be served warm, room temperature, or chilled. Try with a spoonful of whipped cream or crème fraîche.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert / Tart
- Method: Baking
- Cuisine: French (Savoyard)
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg