Hello, Reni! This recipe will give you enough for a 9-inch (22.9cm) tart pan.

It’s mentioned once in the notes of the recipe, but I need to make it clearer for readers, so thanks for pointing that out 🙂 Please enjoy!

So glad you found the blog, Julie – and even happier to see this recipe find success in your kitchen.

The flours in both countries definitely do differ, which sometimes makes things a bit diffierent when baking, but overall 1:1 works quite well. That said, as you mentioned, we maintain much more of the nutrients in our flour here, which makes it much easier to digest and even a little tastier. I am super impressed you went the extra mile (2 miles, even!) to mill your own flour to get it super authentic. Absolutely amazing!

I hope you’ll continue to enjoy the recipes and feel free to drop any questions or reviews you have. Merci!

I made this tart today. I live in America and our flour is bleached and highly processed with additives. Plus in my research I discovered we use a different hard wheat berry, whereas Europe uses a soft one. I decided to purchase the soft white wheat berries and mill them myself. This tart is my first time using the freshly milled flour. I loved that this tart had so little sugar, too. This tart is delicate and flavorful without being heavy or too sweet.It is perfect and I can’t wait to make more of your recipes. My great grandmother and her family were from the Alsace-Lorraine region. Le Howald specifically for many. Thank you. I am so excited to have found your blog.

Oh no, Vince. This issue must be resolved, I’m so sorry this happened. A few questions, just to troubleshoot… 1) Were the blueberries fresh or frozen? 2) Were the eggs of the “large” variety? 3) Does your crème fraiche look like mine does in the photo? (I have seen some “crème fraiche” that is actually a liquid)

These are just about the only 3 issues I can think of off the bat as to why it wouldn’t set properly aside from it being underbaked, which is possible. I remade this recipe a few months ago in my kitchen and it was definintely set.

Hello, Alina! Thank you for making this recipe and leaving a review. Traditionally, the custard filling is quite “light”, but now that you’ve made it, you know what you like. If you would like to add more custard, go for it! A touch of vanilla…? Absolutely! There’s absolutely nothing wrong with tweaking a recipe to your tastes if there’s some things you’d prefer done to it. Glad you enjoyed it enough to make it again 🙂 I would absolutely love a slice right now for my breakfast!

Thank you for the recipe. I feel that there needs to be more yolks and crème fraiche to really create a custard filling. I could hardly taste it. Maybe a tsp of vanilla would improve the taste ? Also since the blueberry’s were a little tart, it needed more sugar. I will try making it again and also add a tbs sugar to the dough as well, and double the filling.

Hello again, Colleen! I see what you mean now… And yes, you’re right, every region does desserts a little differently, so it’s always difficult to know which you’ve had. If you have a look at my Tarte Aux Fruits recipe, you might find something a little closer to what you’re describing. But yes, I have also seen patisseries use gelatine as a “binder”. But I think my Tarte Aux Fruits is the way to go for uncooked fruits!

When my daughter and I were traveling across France every patisserie had their regional version of a fresh blueberry tart. Only when we traveled south did we find them in custard. Did they perhaps have a gelatin glaze to keep the berries on the tart? We were eating little individual tartlets. Perhaps that is the difference? I just received your beautiful book today. I’m excited to start exploring your recipes. Thanks so very much for your help.