28 March 2012

Tarte aux myrtilles auvergnate | Eating France



I'm not going to type for long today, because I have to bake a test-cheesecake for my cousin's wedding. But I wanted to bring you some dessert before I start whisking eggs and fromage blanc together. I really wanted to give you something sweet. So I made you a blueberry tart. Well, actually, I made two small ones, and I made them for a family dinner, so they're long gone by now, but I snapped some photographs for you. And I saved the recipe. Am I forgiven? I hope so.

I also hope you like blueberry tarts with crème fraîche. I know I do. In my mind, blueberry tarts taste like warm autumns evenings by the fjords, and because I haven't invited you to join me, I thought this was a good alternative. Now, I know, I know. I can hear you. The last thing this website needs, you say, is another berry recipe. But I have to ask you to humour me. Although I'm usually not a huge fan of baked berries – fresh are my favourite, after all – I have to say, this tart is exceptional. Don't let the pictures put you off. It may not look like much, but this is one tasty tart. You haven't tasted a blueberry tart before you've tasted this one. You may think I'm exaggerating here, but I'm not. I never exaggerate. Really.



This isn't just a regular blueberry tart. It is in fact a French blueberry tart. From Auvergne. Which makes it an Eating France recipe. There you have it. I've completely neglected Eating France again. It's a habit of mine, and you know what they say about habits. They're hard to break. Still, I hope to get my train on track and explore the rest of France, for there is lots of good food yet to be discovered and many new regions to conquer. Starting with Auvergne. There's not much to say about Auvergne, except that it's in central France, apparently is home to many semi-extinct volcanoes, and is both one of the least populated and oldest populated regions in Europe. More importantly, however, at least on this site, is it's many lovely cheeses, such as Saint-Nectaire, Bleu d'Auvergne and Cantal. I mean, hello? They're fantastic. Almost as fantastic as this blueberry tart, in fact. It's all blue and sweet and crumbly without being cloying. It's baked, but doesn't loose any of that original blueberry wonderfulness. I think it's perfect.

So dig in! And don't worry about saving any for me. Soon I'll have a cheesecake to enjoy.




Tarte aux myrtilles auvergnate
Recipe by this site

*Ingredients*
1 recipe tart dough
500 g. blueberries, either fresh or frozen
125 g. crème fraîche
150 g. powdered sugar
2 eggs

1.Preheat the oven to 180
°C. Butter a 25 cm. tart mould, and transfer the dough to the mould, and press evenly into bottom and up sides. Cool for 15 minutes and prick bottom of dough all over with a fork. Bake for 25 minutes, and reduce oven temperature to 150°C.

2.In a bowl, whisk the crème fraîche, half of the powdered sugar and eggs together.

3.In a saucepan, cook the blueberries with the remaining powdered sugar for 5 minutes. Fill 2/3 of the tart with the blueberry sauce, and pour the cream mixture on top. Bake for 20 minutes, and serve either warm and tepid.


Tarte aux myrtilles auvergnate
Oppskrift tatt frå denne sida

*Ingrediensar*
1 tertedeig oppskrift
500 g. blåbær, ferske eller frosne
125 g. crème fraîche
150 g. melis
2 egg


1.Varm opp omnen til 180
°C. Smør ei 25 cm terteform. Legg tertedeigen i forma, og press deigen jamnt over forma. Pass på at ho ikkje vert for tynn! Let kolna i kjøleskapet i 15 minutt.  Prikk tertebotnen med ein gaffel. Steik i 25 minutt, og skru ned temperaturen til 150°C.

2.Bland crème fraîchen, halvparten av melisen og egga saman i ein bolle.

3.Kok blåbæra med resten av melisen i ei gryte i 5 minutt. Fyll 2/3 av terta med blåbærsausen. Ha i kremblandinga på toppen til slutt. Steik i 20 minutt, og server varm eller lunka.

15 comment (s):

Rebecca said...

That's beautiful! I just love blueberries and all kind of berries!

Jesica @ Pencil Kitchen said...

you are forgiven eternally! French blueberry tart?!

Bailey Ana said...

This looks amazing!
x

Alana said...

WOW! This tart just looks so generous with blueberries, a really inviting dish!

sweet road said...

Wow! I cannot wait to try this, it's absolutely beautiful!

Marion said...

Thank you guys! :-) You should try it - it's really good!

Kristin said...

Your recipes and photography are amazing.. but it would be great to see the final product.. i.e. - what the tart ends up looking like on a plate or platter that you serve it on. Often times things can just fall apart when taken out of a pan, and one can tell how good a recipe is according to how well it stands up on its own. No criticism.. just a friendly suggestion! Love your blog!

Marion said...

@ Kristin: Thank you both for compliment and the advice :) My friend was just saying the same thing, so I probably should start doing that :) It's just I usually prefer eating the cake. But I will try, promise!

Kristin said...

Makes sense to me!! :-)

Kristin said...

BTW, I ordered little tart pans today after being inspired by your chocolate tartelettes. Can't wait to make them for Mother's Day! Thanks!!!

Kristin said...

(The inspiration for my suggestion above came from when I viewed the following picture while checking my Facebook page this morning. It took me a good minute to even figure out what it was! poor poor pitiful cake.. the baker of it was rightfully mortified, poor girl.)

http://www.facebook.com/photo.php?fbid=3825987007221&set=a.1072902461828.12349.1204153880&type=1&theater

Marion said...

@ Kristin: Do tell me how the chocolate tartelettes turned out once you've made them! :)

Elvira said...

Oh wow, cant believe i just now came across your blog, this is fabulous. First of all beautiful, second so clearly written, which makes it so accessible. I love the fact that you make it all from scratch.

Elvira said...

I made it today, but i think that i used the wrong mold.
In the recipe you say that it calls for a 25 cm tart mold, but in your photos it looks like a cake pan.
could this be my mistake? I used a 25 cm cake pan, which is of course much higher than a tart mold.
Would you be so kind and help.
Thanks
Elvira

Marion said...

Hey! Yeah, you're supposed to use a 25 cm tart mould, but I used two small cake moulds (12 cm) when I took these pics. I let them bake for about 10 or 15 min. longer, but I can't remember exactly; sorry. The cake should be firm when finished, but it can wiggle slightly. You just have to let it set :-) Hope this helps; just ask if you have any more questions. :-)

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