Blueberry Tart (La Tarte aux Myrtilles)
Chef Paul's La Petite France, 1975
1 1⁄2 hours — 1 9-inch tart | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsFor the crust: For the filling: Carefully wash and dry the blueberries. Do not pinch or mash the berries. Fill the bottom of the crust with blueberries. In a bowl mix the milk, eggs, sugar and vanilla. Pour this mixture over the blueberries. Bake in 400F oven for 1 hour. |
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