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As you walk peacefully along the mountain trails bordered by bilberries, you eat a few as you go by. Why not pick a few more for tea ? A little further on you find you have a bag full of bilberries. Good timing as we have a recipe for bilberry tart to suggest to you and it uses a lot of bilberries !
Bilberries can be gathered from small bushes called « myrtillier » from July to September.
- 1 packet of sablé pastry
- 600 g of bilberries
- 100 g of sugar
- 20 cl of crème fraîche
- 3 eggs
Allow about 5 minutes for preparation and 30 minutes cooking time.
Spread the sablé pastry in a round tart dish and prick the bottom of the tart with a fork.
Spread the bilberries in the mould and put it in the oven for about twenty minutes at 200°C.
Mix the eggs, sugar and crème fraîche in a bowl till it has a uniform creamy consistency.
Take the tart out of the oven after 20 minutes cooking and cover the bilberries with the cream.
Put the tart back in the oven for a further 15 minutes (don’t forget to check on in regularly).
Take the tart out of the oven and leave it to cool for a few minutes.
Serve the tart with a ball of ice-cream or a dab of whipped cream and enjoy it !