Blueberry tart recipe
- Cuisine: French
- Serves 6
Morzine-Avoriaz - Saint-Jean-De-Maurienne
The Tour de France riders spend the whole day in the alps and chef Gabriel Gaté discusses the food of the region. An eccentric French gendarme, called François, prepares a blueberry tart, and Christian Maier introduces a special wine. For more Tour news, visit the SBS Tour de France website.
Ingredients2 egg yolks
50g caster sugar
25g plain flour
1/3 vanilla pod, cut open
200 g prepared puff pastry
2 tbsp thickened cream
About 300g fresh blueberries
2 extra tbsp caster sugar
Icing sugar, for dusting
About 150g rich cream
A few mint leaves, for garnish
PreparationFor this delicious tart François used a lift-out rectangle mould about 30 cm long and 10 cm wide.
In a bowl mix the egg yolks with the 50 g sugar for 1 minute, then mix in the plain flour.
Heat the milk with the vanilla pod until almost at boiling point.
Mix the hot milk with the egg yolk preparation. Transfer this preparation to a saucepan and cook on medium heat until it thickens. Return preparation to the bowl, whisk for
10 seconds and allow to cool.
Preheat the oven to 200°C.
Roll out the puff pastry to a thickness of about 3 mm and to form a rectangle about
35 x 15 cm. Lift the pastry and line the base and sides of the tin with it.
Mix the thickened cream into the cold custard and spread this over the base of the pastry. Garnish the top generously with blueberries and sprinkle with the 2 tbsp of extra caster sugar. Trim the edges of the pastry.
Bake the tart in the preheated oven for abut 40-45 minutes or until the pastry is cooked and browned.
Remove the tart from the oven and allow to cool. Slice the tart into 6 portions. Dust with icing sugar and garnish with a dollop of cream and a few mint leaves.
Displaying 10 of 470 French Restaurants.
|2.||Morning Star Estate||Mt Eliza|
|3.||Breizoz French Creperies||Williamstown|
|5.||Le Provencal||South Hobart|
|7.||Arc of Iris||Margaret River|
|8.||The Loose Box||Mundaring|
|9.||Petaluma's Bridgewater Mill||Bridgewater|
|10.||Penfolds Magill Estate Restaurant||Magill|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Use a brush to clean the mushrooms, cut them into thick slices and spread on a baking tray to bake at a low temperature (35–50°C) for about an hour. Allow the mushrooms to cool at room temperature, place in an airtight container, and store in a cool, dark place.
A hard-shelled nut with an oval or round kernel, high in dietary fibre. Either used whole, grated or ground to flavour savoury and sweet dishes.