Vol-au-Vent de Pintade aux Champignons
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Speciality of Savoie: Blueberry tart
Picked in the mountains, blueberries can be enjoyed fresh or incorporated into sweet delights. The blueberry tart is one of the most emblematic desserts of the Savoie region!Blueberry tart
Ingrédients
- For 6 people
- For the shortbread dough :
- 300 grams of flour
- 200 grams of butter
- 100 grams of icing sugar
- 2 eggs
- For the trim :
- 500 grams of fresh blueberries
- A little powdered sugar
Présentation
- 1On a work surface, pour in the flour and place the butter cut into cubes. Crush the mixture until it is sandy.
- 2In a bowl, break the eggs, add the icing sugar and mix everything together.
- 3In the centre of the mixture on your work surface, form a small well to insert the egg and icing sugar mixture.
- 4Knead the dough by adding a little water (the mixture must not be too dry).
- 5Form a ball of dough and roll it out with a rolling pin.
- 6Reach a tart mould and butter it before you put your dough in it.
- 7Prick the tart base with a fork before putting it in the oven and just pre-bake the dough for 10 to 15 minutes.
- 8Then fill the tart with blueberries and return to the oven for 20 minutes.
- 9After the 20 minutes, turn off the oven. Sprinkle your tart with powdered sugar and return it to the oven for 5 minutes while it is still warm.
Enjoy a little moment of sweetness while sharing a delicious blueberry tart typical of Savoie accompanied by a Mondeuse cuvée "Gastronomie" from Jean Perrier et fils. A fruity wine with aromas of wild berries, spices, blackberry and white pepper. A frank attack on the palate and a peppery finish that perfectly complements the fruitiness of blueberries!
