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Tarte Cannelle

Francois.Marin's picture
Ingredients
  Pastry flour 1 Pint, sprinkling (with 2 teaspoons cinnamon 6 tablespoons butter 6 tablespoons sugar 3 egg yolks blueberries 3 4 tablespoons sugar sugar for for french flan 14 cups)
Directions

Method Make pastry dough and chill 1 hour.
Wash and pick over blueberries and put in a large pan with sugar.
Stir over low heat until juice begins to run, then cook more rapidly until mixture is thick and rich-looking.
Spread onto a plate to cool.
Set oven at hot (400 ° F).
Roll out dough, line flan ring, pushing the sides well up, prick the base and chill.
Fill with cold blueberry mixture.
Roll out pastry trimmings, cut in strips and lay them in a lattice pattern over the flan.
Put one strip around edge of flan, press- ing it down firmly.
Brush dough lightly with water and sprinkle with sugar.
Bake in preheated oven for 10 minutes, lower heat to moderately hot (375°F) and continue baking for 12-15 minutes or until pastry is brown and crisp.
Serve flan while still warm—the French call this 'chambre' (room temperature).

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Servings: 
4

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