The recipe Pyrenean pie

The famous plain or blueberry tart is a must-try pastry from the Pyrenees. It was often served at family celebrations, weddings or communions. Nowadays, it’s enjoyed on all sorts of occasions: for breakfast, as an afternoon treat or for dessert.

If you’re not sure what to bring back from your holiday in the Pyrenees, the perfect gift is right here – treat your loved ones to a tourte and they’ll be delighted. Known as a ‘travel cake’, the tourte keeps very well.

As for making it, every family has its own little secret; follow a recipe and let your creativity run wild.

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

Step 2: Add the melted butter, flour and baking powder, and mix until you have a smooth batter.

Step 3: Whisk the egg whites (with a pinch of salt) until stiff peaks form, then gently fold them into the mixture.

Step 4: Finally, add the blueberries for a fruity touch.

Step 5: Grease the pie tin, pour in the mixture and bake for 55 minutes at 165°C. Check it’s cooked by inserting the tip of a knife. Turn the pie out of the tin to prevent it from continuing to cook in the tin.

It’s ready! Leave it to cool a little, then dust with icing sugar before tucking in.

Every year, the village of Galan, in the Hautes-Pyrénées, hosts the French Pyrenean Pie Championship. Under the watchful eyes of the members of the Confrérie, competitors in the junior, amateur and professional categories showcase their skills during an open-air baking session!