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Tarte aux Myrtilles
- Serves
Four–Six
- Difficulty
Easy
Published 1986
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 pinch 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
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