I have always thought blueberries, unless wild, really need a slight cooking to bring out their best flavor. Here, combined with buttery brioche, they are a perfect start to a weekend breakfast. Make the brioche the day before.
Eight 4½-inch tart shells with removable bottoms
Put the blueberries, lemon juice, and
On a lightly floured board, roll out the brioche
Serve them warm with the crème fraîche.
© 1993 Emily Luchetti. All rights reserved.