Tarte aux Bleuets du Lac-Saint-Jean
Small wild blueberries baked into a lattice pie with barely enough sugar to sweeten them.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •23 cm pie dish
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 15 g
- carbs
- 52 g
- protein
- 4 g
- calories
- 360
Instructions
- 1
Line the dish with pastry and chill while you make the filling.
- 2
Toss the berries with the sugar, cornflour and lemon juice.
- 3
Fill the shell and dot with butter.
- 4
Weave a lattice from the remaining pastry, seal the edges and brush with milk.
- 5
Bake at 200C for 20 minutes, then 180C for 30 minutes until the juices bubble thickly through the lattice.
- 6
Cool completely before cutting.
Chef's tips
Thin bubbling juice means the filling will run; wait for slow, thick bubbles.
Ingredient substitutions
- wild blueberries → cultivated blueberries with an extra tbsp cornflour
Storage
Keeps 3 days covered; freezes baked for 2 months.
Common mistakes to avoid
- •Under-thickening
- •Slicing warm
Serving suggestions
Cooked Tarte aux Bleuets du Lac-Saint-Jean?
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