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Summer Blueberry Tart (Tarte aux Myrtilles d'ete)















Trans-fat Free, Good source of fiber, Low Sodium


Pate brisse
1 ½ cups unbleached all-purpose flour
2 tablespoons sugar
½ cup butter
chilled, cut into small pieces
1 large egg yolks
1 tablespoon lemon juice
1 tablespoon water
cold, more if needed
5 cups blueberries
fresh or frozen
2 tablespoons water
cup sugar
1 tablespoon cornstarch
dissolved in
2 teaspoons water
½ pint heavy whipping cream


FOR THE PATE BRISEE, stir the flour and sugar together in a mixing bowl.

Cut the chilled butter into small pieces and drop into the flour. With your fingers, lightly and quickly rub the butter and flour together until the mixture becomes crumbly, or cut it in with a knife or pastry cutter.

Whisk together the egg yolk, lemon juice, and 1 tablespoon of water.

Sprinkle the liquid over the butter-flour mixture and continue to stir or rub this mixture between your fingers until a ball of dough forms. Be careful not to overwork the dough. If the mixture is crumbly, add up to one more tablespoon water, sprinkling it over the dough ago and lightly kneading it into a ball. On a floured board and with a floured rolling pin, roll out the dough into a large circle.

Gently lift it into a 9- or 10-inch pie plate or tart tin. Patch any holes in the crust with bits of dough and trim the edges. Flute the crust.

Chill for 2 hours.

Preheat the oven to 375℉ (190℃).

Place a sheet of aluminum foil in the bottom of the crust and fill it with dried beans or rice to weigh it down during baking. Bake for 15 minutes. Remove the crust from the oven and carefully lift out the foil and beans. Bake for 5 minutes more. Cool.

TO MAKE THE FILLING, heat in a small saucepan 2 cups of the blueberries, 2 tablespoons of water, and the sugar.

Crush a few berries with a spoon to release the juice. When the berries have softened and become juicy, add the cornstarch mixture.

Simmer on low heat for about 10 minutes, stirring occasionally, until the mixture thickens.

Remove it from the heat and fold in one more cup of blueberries.

Pour the berry mixture into the baked pie shell. Top with remaining 2 cupsblueberries. Cool for at least one hour.

Serve plain or topped with fresh whipped cream, if desired, or sweetened Creme Fraiche.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 29439% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 85mg 4%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 11%
Sugars g
Protein 7g
Vitamin A 9% Vitamin C 16%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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