Serves 6

Living France - - À LA MAISON -

For the pas­try: 1¼ cups flour 6 tbsp but­ter 1 tbsp sugar ¼ tsp salt 1 egg yolk ¼ cup ice wa­ter For the fill­ing: 2 vanilla cook­ies, crum­bled, or 2 tbsp fine semolina 1 pound blue­ber­ries 2 eggs ½ cup sugar ¼ cup crème fraîche 1. In a bowl, mix all pas­try in­gre­di­ents, form­ing a smooth dough. Cover with plas­tic wrap and re­frig­er­ate for 1 hour. 2. Pre­heat oven to 400°F. 3. Roll out the dough and line a

but­tered, floured tart mould. 4. Sprin­kle the bot­tom with cookie crumbs or semolina. Spread blue­ber­ries on top. Bake for 20 min­utes. 5. In a bowl beat eggs with sugar and crème fraîche. Re­move tart from oven and pour mix­ture over blue­ber­ries. Con­tinue bak­ing for an­other 15-20 min­utes. Serve.

Recipe and pho­to­graph taken from French Coun­try Cook­ing by Françoise Branget. Ar­cade Pub­lish­ing, $24.99, paper­back

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