The Art of French Pastry

closer to the blueberries
we use in France and
should always be used for
blueberry tarts. They are
blue and juicy in the
center, whereas farmed
blueberries are white
inside and not as juicy.
We make a slurry with
cornstarch because we
don’t know how much
juice will emerge from the
fruit as the tart bakes.