Tourte des Pyrénées

Land of sweetness

The Pyrenean tart is part of our gastronomic heritage. It can be served plain or with blueberries, and is often coated in icing sugar, just as our mountains are covered by snow in winter.

Pyrenean cakemaking

The famous plain or blueberry tart is an iconic cake in the Pyrenees. It was often served at family parties, weddings or communions. Today, it is eaten on any occasion: for breakfast, as a snack or a dessert.

If you don’t know what to bring back from your holiday in the Pyrenees, then this is the ideal gift. Your family and friends will be delighted. The tart travels well and will stay fresh.

For the recipe, each family has their own little secrets. So, just follow a recipe and express your creativity.

The recipe

Ingrédients

200g flour
1/2 sachet baking powder
120g butter
100g sugar
3 eggs
3 tablespoons of rum
1 teaspoon vanilla extract
(125g blueberries from the Pyrenees)
icing sugar to decorate

Let’s get down to business !

Step 1: Separate the egg yolk and egg whites. Set aside the whites. Mix the yolks with the sugar, vanilla and rum.

Step 2: Melt the butter. Add to the mixture with the flour and baking powder, and then stir until all the ingredients are well mixed in.

Step 3: Whip the egg whites (always with a pinch of salt) until firm, then slowly add them to the mixture.

Step 4: Lastly, add the blueberries for a touch of fruit.

Step 5: Grease the tart tin, pour in the mixture and bake for 55 minutes at 165°C. Check whether it is done with the tip of a knife. Turn the tart out of the tin to stop it from cooking any longer.

It’s ready! Leave it to cool down a bit, sprinkle with icing sugar and enjoy.