Name: Blueberry tart
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: 1 egg yolk, lightly beaten (optional); 5–6 tablespoons iced water(more if needed); 2 teaspoons caster sugar; 125 g butter, cut into small pieces; 250 g plain flour, plus extra for dusting; ¼ teaspoon salt; 100 ml single cream or crème fraîche caster sugar, to finis; 2 eggs; 100 g caster sugar, plus extra to finish; 600 g blueberries; 3–4 tablespoons fine white breadcrumbs or biscuit crumbs

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

Alsace has a long tradition of baking sweet and savoury tarts. Onion tart and flammekueche are the best known savoury tarts; when it comes to desserts, all the fruit of the region’s orchards find their way into tarts. It is best to use a metal tin, preferably one with a removable base, for making tarts. Heavy porcelain dishes do not transfer heat well enough, and tarts are difficult to turn out.