Alsatian Blueberry Tart
This rustic Alsatian Blueberry Tart is a quintessential Summer dessert, hailing from the Alsace region in the Eastern part of France, where blueberries are plentiful. It features a crisp “pâte brisée” (French pie dough) generously filled with fresh seasonal blueberries. Just before baking, a “migaine” (quick custard) is poured overtop the blueberries to create an extra juicy filling with a delicious hint of creaminess. If you’re visiting Alsace in the Summer, you’ll likely find an offering of this Alsatian Blueberry Tart in most restaurants, cafes and B&Bs. It is an…
- Prep time
- 1 hr
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the Pâte Brisée:
- 2 cups (250g) all-purpose-flour
- 1/2 cup (1 stick/125g) unsalted butter, cold and cubedA pinch of salt
- 1/4 cup (50ml) cold water (approximate)
- For the filling:
- 1 1/2 dry pint (about 3 cups/570g) fresh blueberries, washed and dried
- ¼ cup (about 70g) crème fraiche
- 2 egg yolks
- 2 tbsp (25g) sugar
Instructions
- 1
Make sure you read the Pâte Brisée tips and cooking notes before you start.
- 2
Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (about 1/4 cup of water); do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 20 minutes.
- 3
Pre-heat the oven to 390ºF (200ºC) with a rack in the middle. Butter and flour a 9-inch tart pan.
- 4
Step 2 – 20 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the tart pan. Cut the excess off around the edges. Poke the bottom of the crust evenly with a fork (10-12 pokes). You can keep the excess of dough for another baking project or use them to do decorations.
- 5
Step 3 - In a small bowl, whisk together (with a fork) the egg yolks and crème fraiche until combined and lump-free.
- 6
Step 4 - Evenly scatter the blueberries onto the crust. Pour the egg yolk + crème fraiche mixture over top and toss gently until the blueberries are evenly coated. Sprinkle with 2 tablespoons (25g) of sugar.
- 7
Optional: At this point, brush any crust decorations with and egg wash (1 egg yolk mixed with 1 tbsp [15ml] milk).
- 8
Bake for about 40 minutes, until the crust is golden brown and the blueberries are bubbling.
- 9
Transfer onto a cooling rack and let cool for at least 15 minutes before enjoying. Enjoy warm or cooled.
- 10