Bilberry Tropéziennes

Every summer when the wild bilberry—jagody— season rolls around, a trend has developed among Polish bakeries to not just churn out the classic streusel or glaze-topped Jagodzianki, but also to load up just about any pastry you can imagine with the berries: stuffed French croissants, pavlovas, donuts, cheesecakes. This is my submission to the trend, a bilberry-topped tarte Tropézienne. A midcentury darling of the south of France, famously beloved by Brigitt