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The blueberry tart of La Rosière

discover a french alpine classic dessert. The taste is different in La Rosière

A  F R E N C H  A L P I N E  C L A S S I C



By Tony, head chef at La Traversette on the slopes in La Rosière.
Time: 50 mins preparation, 50 minutes cooking & cooling.
• 50g plain flour
• 150g butter softened
• 1 pinch of salt
• 5g baking powder
• 100g caster sugar (including 5g vanilla sugar, optional)
• 1 egg
• 500g blueberries (fresh or fresh, depending on the season)
For the custard
• 4 egg yolks
• 130g caster sugar
• 250ml milk
• 1tsp vanilla extract
• 50g plain flour

1. Mix together with your fingers the flour, salt, baking powder, and
then roughly mix in the sugar.
2. Add the egg and combine all the mixture to make a ball.
3. Cover it with cling-film and put in the fridge for about 1 hour.
4. Roll out the pastry to and place in tart dish.
5. Heat the milk in a saucepan and add the vanilla extract. Beat the
egg yolk and sugar together and then beat in the flour. Pour the
hot milk slowly onto the egg, sugar and flour mixture, mix and
pour everything back into the saucepan. Allow to thicken without
stirring. Let it cool. Spread the custard on the bottom of the pastry.
6. Place the blueberries on custard and sprinkle with icing sugar.
7. Cook for 30 minutes at 180°.