It is also great for galettes, to avoid having the edges crumble when you fold them over the fruits. This makes it an ideal crust for fruit tarts, to hold the baked soft fruits without breaking. Since it doesn’t have any sugar, it also means a “Pâte Brisée” can be used for both sweet and savory pies, be it quiches, fruits tarts or galettes.īecause the flour and butter are mixed with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdier and less sandy, in comparison to a “Pâte Sucrée” or a “Pâte Sablée”. With fewer ingredients, a “Pâte Brisée” is a simpler, quicker pie crust that is more often used for “rustic” desserts (meaning, a little less fancy) that will simply allow the fruits to be the center of attention. In comparison to a “Pâte Sucrée” (traditionally used for a French Lemon Tart ) or a “Pâte Sablée” (traditionally used for a French Frangipane Apricot Tart ), a Pâte Brisée is made with only flour, butter and water – no sugar or eggs. To make an Alsatian Blueberry Tart, I find a classic-French “Pâte Brisée” to be the best choice.Ī “Pâte Brisée” is the French version of a standard pie crust, made with a generous amount of butter. I also wanted to update the photos and instructions and add step-by-step photos. Three years later, I re-worked the recipe slightly, with more blueberries, less sugar and slightly more crème fraiche. Note: This Alsatian Blueberry Tart recipe was first published on the blog in August 2018. You can find this dessert called by “Tarte aux myrtilles” ( myrtille translating to blueberry ) or “Tarte aux Brimbelles” – brimbelles referring to the local wild blueberries harvested in Alsace. It is simple, rustic-looking, delicious and makes do with the abundance of blueberries in late Summer. It is an iconic dessert from this French region and a tart that locals love to make at home too. If you’re visiting Alsace in the Summer, you’ll likely find an offering of this Alsatian Blueberry Tart in most restaurants, cafes and B&Bs. Just before baking, a “migaine” (quick custard) is poured overtop the blueberries to create an extra juicy filling with a delicious hint of creaminess. It features a crisp “pâte brisée” (French pie dough) generously filled with fresh seasonal blueberries. This rustic Alsatian Blueberry Tart is a quintessential Summer dessert, hailing from the Alsace region in the Eastern part of France, where blueberries are plentiful.
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