Wild Blueberry Tart
If you are used to regular blueberries, you are in for a surprise with these wild ones. Wild blueberries are much smaller with a distinctive taste that goes so well in a pie. This pie is all about the ingredients, a delicious homemade sweet short crust, and more wild blueberries than you can count. It might look a bit bare, but trust me, you don't need to add anything else. This pie is a specialty from the mountainous Vosges region of France and definitely worth the climb.
Ingredients
For the shortcrust
For the fillling
Instructions
For the shortcrust
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Cream together the soft butter and the sugar.
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Add the flour, the egg yolks, the water and carefully combine with your hands until the dough is sandy and form a ball.
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Preheat the oven at 180°C (or 160°C).
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Spread the dough thinly in a buttered pie tin. Poke several small holes with a fork on the bottom. Cover with parchment paper and baking beans.
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Bake for 15 minutes. Remove the beans and the parchement paper and bake for an additional 7 minutes.
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Add the wild blueberries and bake for 20 minutes. Sprinkle the remaining sugar, quickly stir with a spoon and bake for 10 more minutes or until the crust is golden.
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Chill at room temperature. Then put in the fridge for a few hours (overnight is ideal) so the filling can set.
Note
- Wild bluerreries can be hard to find fresh. The recipe works perfectly well with frozen wild blueberries. They can be added without prior defrosting.
- Careful, it stains and produces a lot of juice so the chill time in the fridge is crucial in order to avoid a runny filling.
- It's important to use wild blueberries as they are completely different in taste and texture compared to regular ones.
