Roger Phillips

Tarte aux Myrtilles

banner
Preparation info
  • Serves

    Four–Six

    • Difficulty

      Easy

Appears in
top 1000Wild Food
Wild Food

By Roger Phillips

Published 1986

  • About

One of the most delicious French pastries, this recipe involves making a pâte sucrée base covered with a layer of crème patissière, followed by myrtilles (bilberries) and finished off with an apricot glaze.

Pâte Sucrée Base (sweet short pastry):

Ingredients

  • 100 g (4 oz) plain flour
  • pinch of salt
  • 5

Method

Sift the flour and salt onto a working surface. Cut the butter up into small cubes. Make a well in the centre of the flour and put in the butter, sugar and egg yolk. Using your fingertips, work the butter, egg and sugar together with the flour until it is all blended. The dough should cling together, leaving the working surface clean, so you may have to add a little water as well but do not mak