Ingredients
- Preheat your oven to 375°F (190°C)
- In a large bowl, combine the flour and cold butter. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs
- Gradually add the ice-cold water, mixing until the dough just comes together
- Form the dough into a ball, wrap it in plastic wrap, and chill for at least 20 minutes
- Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges
- Fill the crust with fresh blueberries, spreading them evenly
- In a separate bowl, whisk together the crème fraiche, egg yolks, and sugar to create the "migaine."
- Pour the "migaine" over the blueberries, ensuring even coverage
- Bake the tart for 35-40 minutes, or until the crust is golden and the filling is set
- Allow the tart to cool before serving
Instructions
- Preheat your oven to 375°F (190°C)
- In a large bowl, combine the flour and cold butter. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs
- Gradually add the ice-cold water, mixing until the dough just comes together
- Form the dough into a ball, wrap it in plastic wrap, and chill for at least 20 minutes
- Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges
- Fill the crust with fresh blueberries, spreading them evenly
- In a separate bowl, whisk together the crème fraiche, egg yolks, and sugar to create the "migaine."
- Pour the "migaine" over the blueberries, ensuring even coverage
- Bake the tart for 35-40 minutes, or until the crust is golden and the filling is set
- Allow the tart to cool before serving