Tarte aux Myrtilles (Wild Berry Tart)
Savoyarde desserts like this one are as rustic as the region itself, using ingredients from the bounty of the land.
Yield: serves 8
FOR THE PASTRY:
- 1¼ cups all-purpose flour
- ½ tsp. salt
- 2 tsp. sugar
- 1 stick cold unsalted butter
FOR THE FILLING:
- 3 cups myrtilles, or blueberries
- ⅓ cups granulated sugar
- ⅓ cups raspberry preserves
- 2 tbsp. confectioners' sugar
- Sift flour, salt, and sugar together into a bowl. Cut butter into small pieces and blend into flour until mixture resembles coarse cornmeal. Sprinkle 4 tbsp. ice water into flour, 1 tbsp. at a time, mixing well after each addition. Gather dough into a ball, wrap in plastic, and refrigerate for at least 1 hour.
- Place myrtilles and granulated sugar in a small saucepan and cook over medium heat until sugar has dissolved. Remove myrtilles with a slotted spoon and set aside. Reduce juice and sugar until slightly thickened. Return myrtilles to pan, remove from heat, and set aside to cool.
- Preheat oven to 375°. Roll out pastry ¼" thick on a floured surface, and place it in a 9" tart pan. Prick all over with a fork, cover with foil, weight with dried beans, and bake for 20 minutes. Cool completely.
- Spread raspberry preserves over cooled tart shell and spoon myrtilles over top. Sprinkle with confectioners' sugar.