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.
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Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Pastry cutter
- Sifter
- Offset spatula
- Mixing bowl
- Measuring cup
- Measuring spoon
- Saucepan
- Slotted spoon
- Spoon
- Fork
- Aluminum foil
- Plastic wrap
- Oven
- Stove
- Refrigerator
Ingredients
- 1¼ cups all-purpose flour
- ½ tsp. salt
- 2 tsp. sugar
- 1 stick cold unsalted butter
- 3 cups myrtilles, or blueberries
- ⅓ cups granulated sugar
- ⅓ cups raspberry preserves
- 2 tbsp. confectioners' sugar
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