Don’t forget that you can a homemade version of this in a skinny minute Don’t let it go much longer or you’ll run into issues. Puff Pastry: Thaw this for 20-30 minutes. We recommend serving with some whipped cream, or chantilly.□ Ingredients Simple Ingredients for a Delicious TreatĪll you need is a handful of ingredients, a few minutes and an appetite! Let the tart cool completely before serving. Bake the tart for about 40-45 minutes at 200☌ / 400☏. Spread the blueberries evenly over the dough. Take the pan the with dough out of the fridge. In a large bowl, whisk the eggs, crème fraiche, sugar and lemon zest together until the well-blended. Place the pan with the dough back in the fridge. Using a fork, prick the bottom of the dough. (A similarly-sized pan can be used, if that exact size and shape is not available.) Take the dough out of the fridge and roll it out on lightly floured surface. Line a 30cm (11.5 inches) diameter tart pan with parchment paper. Shape the dough into a disk and refrigerate the dough for 1-2 hours, until it becomes firm. Make a well in the center of the mixture and add the cold water and slightly beaten egg. Using a food processor or two knives, cut the butter into the flour mixture, until it becomes the size of small pebbles. Make the dough: Whisk the flours together with the sugar and salt in a large bowl. (Photo courtesy of Heddi Nieuwsma, Cuisine Helvetica.) Makes one tart in a 11.5-inch (30 cm) diameter panġ/2 cup crème fraîche (sour cream or Greek yogurt can be substituted)Ĥ to 5 cups fresh blueberries Tarte aux Myrtilles – you’re never far from one in the Alps. Moritz or San Francisco! Myrtilles, or blueberries, being harvested in the wild in the French Alps, using a traditional “combe” (Photo: Adobestock). Read on to find out how to create your very own Tarte aux Myrtilles, whether you’re in St. (If you want countless more great Alp cuisine ideas, be sure to follow her on Instagram!) She’s been exploring the regional foods of Switzerland for nearly a decade. Heddi is the author of the new best-selling book Swiss Bread. Our friend Heddi, the creator of Cuisine Helvetica, shared her favorite recipe with us. Sometimes the berries are piled high straight on top of the crust, although we feel the best versions have some sort of cream-based mix involved.Īlthough we wouldn’t want to recommend eating TOO many Tartes aux Myrtilles, it’s good to know the wild blueberries are low in sugar and high in fiber and antioxidants, as well as absolutely delicious! As a result, they are smaller but more flavorful than regular blueberries. For a start, the blueberries are usually wild, not farm-raised. The alpine version is a little different than a normal blueberry pie. Wild Alp blueberries are low in sugar and high in fiber and antioxidants, as well as absolutely delicious! In fact, I know several people who’ve made it a life goal to find the best Tarte aux Myrtilles out there. Is blueberry tart, or Tarte aux Myrtilles, the most popular tart in the Alps? A regular feature on the menu at mountain refuges and Alps village cafés, this sweet treat never seems to lose its appeal. Share them on our Run the Alps Facebook page. Got plans to bake it? We’d love to see your photos. The last time we shared this recipe, we got photo after photo of great-looking Tarte aux Myrtilles from around the world. The greenish hues of vegetation shift to brown and a deep red, as temperatures drop and early snows come and go.Īnother sign is liters of wild blueberries– no longer on the plants, but often picked and at homes across the valleys, in refrigerators and freezers, waiting to be transformed into something even more delicious.įrom our point of view, that means it’s time to bring back one of our favorite recipes, courtesy of our longtime friend Heddi Nieuwsma. One of the sure signs of fall in the Alps is the steady shift in color above treeline.
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