Tarte aux Myrtilles

Tarte-myrtille

The Auvergne is one of the smallest regions in France. It comprises the four departments of Allier, Puy de Dome,  Cantal and Haute Loire, so the modern region of Auvergne is composed of the provinces of Auvergne, the larger part of Bourbonnais, and parts of Languedoc and Lyonnais. The region is highly volcanic, although the last confirmed eruption was around 6,000 years ago. The volcanoes began forming some 70,000 years ago, and most have eroded away leaving plugs of unerupted hardened magma that form rounded hilltops known as ‘puys’. There are two major rivers in this area, the Loire and the Allier. Auvergne is bordered to the east by the Rhone-Alpes to the south by Languedoc-Roussillon and the Midi-Pyrenees, to the north by the Centre and Burgundy  regions, and to the west by the Limousin. The Auvergne has one of the smallest populations in Europe.

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.

 
Tarte aux Myrtilles
A delicious pie brimming with blueberries and dusted with sugar
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Prep Time
25 min
Cook Time
30 min
Total Time
1 hr
Prep Time
25 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 pâte brisée (shortcrust pastry)
  2. 1 medium tub of creme fraiche
  3. 2 large organic eggs
  4. 125g golden caster sugar
  5. 2 tbsp of plain flour
  6. 500 g blueberries/bilberries
  7. Icing sugar for dusting
Instructions
  1. Preheat the oven to 180c/gas mark 4
  2. Line a baking dish with the shortcrust pastry
  3. Arrange the blueberries on top of of the pastry.
  4. Whisk together the eggs, creme fraiche, sugar and flour.
  5. Pour over the fruit
  6. Bake in the oven for 30 minutes
  7. Remove from the oven and dust with the icing sugar before serving.
A Postcard From France http://apostcardfromfrance.com/
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Comments

    • Leave a Reply

      Anita-Clare Field
      April 22, 2015

      The French certainly know how to make fruit tarts with finesse and this one is one of my favourites.

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