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Pyrenean Blueberry Pie

Serves : 6 people
Preparation : 30 minutes
Cooking : 45 minutes

Ingredients

Instructions

  • Shortcrust pastry and pre-baking
    • Start by cutting the butter into cubes and letting it soften at room temperature.
    • Prepare the shortcrust pastry according to the recipe instructions.
    • Pre-bake the shortcrust pastry for 15 minutes.
      The Chef’s Tip
      Use chickpeas on a sheet of parchment paper to prevent the pastry from puffing up.

  • Second batch: almonds and blueberries
    • Meanwhile, place the blueberries in a bowl, fill it with water, and swish them around with your hands to rinse them.
      Remove the strainer and pat the blueberries dry with a kitchen towel. 
    • Once the shortcrust pastry has been pre-baked, remove it from the oven and sprinkle the bottom with ground almonds.
    • Next, spread the blueberries over the bottom of the tart.
      For a nice finish, try to distribute the blueberries as evenly as possible.
    • Put the pie back in the oven for 15 minutes.
  • Filling and final baking
    • Meanwhile, prepare the filling: crack the eggs into a bowl, add the sugar, and whisk them together.
      Add the crème fraîche and mix well until smooth.
      Set aside in the refrigerator.
    • Once the first baking is done, remove the tart from the oven and pour the custard over the blueberries so that the entire tart is well covered.
    • Return it to the oven and bake for another 15 minutes.
      You can enjoy this Pyrenean blueberry tart while it’s still warm with a scoop of ice cream, or let it cool before serving—it’s sure to be a hit either way!