Tarte aux Myrtilles
The tarte aux Myrtilles from the Auvergne is a specialtty of the area and is rightly very popular and well-known. The blueberries or bilberries froom the Auvergne are highly prized by gourmets in France, not least for their nutritive and health qualities. Blueberries are today renowned worldwide for being valuable “superfoods”, rich in vitamin C and other antioxidants. Antioxidants are considered to be efficient protectors against inflammation. Given that inflammation is partly involved in brain aging diseases like Alzheimer’s, it is highly recommended to eat “functional food”, and more precisely fruits naturally rich in antioxidants like strawberries, blackcurrants, blueberries and oranges.
The original French Tarte aux Myrtilles recipe consists in adding – before baking – a typical migaine/custard to the blueberries, which have been arranged onto a homemade shortcrust pastry. The mixture of eggs, caster or cane sugar and creme fraiche – sometimes complemented with powdered almonds, creates an authentic moist and tangy Auvergne blueberry pie.
- 1 pâte brisée (shortcrust pastry)
- 1 medium tub of creme fraiche
- 2 large organic eggs
- 125g golden caster sugar
- 2 tbsp of plain flour
- 500 g blueberries/bilberries
- Icing sugar for dusting
- Preheat the oven to 180c/gas mark 4
- Line a baking dish with the shortcrust pastry
- Arrange the blueberries on top of of the pastry.
- Whisk together the eggs, creme fraiche, sugar and flour.
- Pour over the fruit
- Bake in the oven for 30 minutes
- Remove from the oven and dust with the icing sugar before serving.