Seychellois Brimbelles Tart

Ingredients

In the original French recipe, the tart is typically made with regular blueberries and traditional French spices. However, in this Seychellois adaptation, we use brimbelles, which are wild blueberries found in the Seychelles. Additionally, we incorporate Seychellois spices to infuse the tart with the flavors of the islands. We alse have the original recipe for Tarte aux brimbelles, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 egg yolk 1 egg yolk
• 1 tablespoon ice water 1 tablespoon ice water
• 3 cups (350g) brimbelles (wild blueberries) 3 cups (350g) brimbelles (wild blueberries)
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 45g, 20g
• Protein: 4g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   In a small bowl, whisk together the egg yolk and ice water. Pour the egg mixture into the flour mixture and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a saucepan, combine the brimbelles, sugar, cornstarch, cinnamon, nutmeg, cloves, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the mixture thickens and the brimbelles release their juices, about 10 minutes. Remove from heat and let it cool slightly.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan. Transfer the dough to the tart pan and press it gently into the bottom and sides. Trim any excess dough.
6. 6.
   Pour the brimbelles filling into the tart shell and spread it evenly.
7. 7.
   Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
8. 8.
   Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Brimbelles (wild blueberries) — If fresh brimbelles are not available, you can use frozen wild blueberries as a substitute. Make sure to thaw them before using in the recipe.

Tips & Tricks

• For an extra tropical touch, serve the tart with a scoop of coconut ice cream.
• If you prefer a sweeter tart, you can increase the amount of sugar in the filling.
• Make sure to let the tart cool completely before slicing to allow the filling to set properly.
• Serve the tart chilled for a refreshing dessert on a hot day.
• Dust the tart with powdered sugar before serving for an elegant presentation.

Serving advice

Serve the Seychellois Brimbelles Tart as a delightful dessert after a Seychellois-inspired meal. It pairs well with a cup of freshly brewed Seychellois tea or a tropical fruit-infused cocktail.

Presentation advice

To enhance the visual appeal of the tart, garnish it with a few fresh brimbelles on top. You can also add a sprig of mint for a pop of color.