Caramelized blueberry tart with crème fraîche
Caramelized blueberry tart with crème fraîche
People
For 4Preparation Time
50 minutesWinery Pairing
Mumm Cordon Rouge
Ingredients
- 200 g shortcrust pastry
- 300 g fresh blueberries
- 80 g sugar
- 30 g semi-salted butter
- 200 ml thick crème fraîche (fresh cream or sour cream)
- 30 g icing sugar
- 1 lemon
Recipe
Directions
1. Blind bake the shortcrust pastry at 350°F for 20 minutes. Leave to cool.
2. In a frying pan, melt the butter with the sugar until lightly caramelized. Add the blueberries, cook for 2-3 minutes over high heat, coating them well without crushing them too much. Leave to cool.
3. Mix the crème fraîche with the icing sugar and a little lemon zest.
4. Fill the tart base with the caramelized blueberries. Serve with the lightly sweetened crème fraîche on the side.
Mumm Cordon Rouge
The floral icing and freshness of the lemon blend with the liveliness of the Brut Cordon Rouge, while the roundness of the buttermilk recalls the texture of the wine on the palate.
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