Provence: Traditional French Blueberry Tart

Provence: Traditional French Blueberry Tart

The Tour de France riders have this tart as a special treat when they spend a day in the Alps, and have it prepared for them by a man called Francois, using the beautiful fresh fruit grown in the region.


  • 2 sheets Puff pastry (bought sheet pastry is fine)
  • 2 egg yolks
  • 50gr caster sugar
  • 25 gr plain flour
  • 250 mls milk
  • 1tsp vanilla or a vanilla pod
  • 3 tblsp thickened cream
  • 300gr fresh blueberries
  • Icing sugar for dusting


  • In a bowl mix the egg yolks and caster sugar for 1 minute, then mix in the plain flour and combine well. Heat the milk and vanilla, not quite to boiling point. Pour the milk over the egg mixture and mix well. Cook till it thickens, stir briskly for about 20 seconds and set aside to cool.
  • Roll out the puff pastry and place it onto a prepared baking tray (about 30cm x 20cm). Put the tray into the fridge for about 20 minutes so that the pastry doesn’t shrink while cooking.
  • Mix the thickened cream into the cold custard and spread it over the cold pastry base.
  • Place the fruit over the top and sprinkle with an extra 2 tblsp of caster sugar.
  • Bake in oven for 40 minutes until pastry is cooked and golden. Twenty minutes into the baking I put foil over the top to slow down the colouring of the pastry.
  • When serving, dust with icing sugar.
Provence: Traditional French Blueberry Tart
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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