Pear and blueberry tart
2 bags of puff pastry, pure butter (2 x 230 g)
1 cup of blueberries, fresh or frozen
100-120 g sugar
20 g butter
20 ml of whiskey
½ teaspoon of natural vanilla extract
1 egg yolk + 5 ml of milk
Peel and cut the pears into cubes. Pop them in a saucepan with the blueberries. Sprinkle with sugar and bring to a boil. Stir in the sugar and whiskey. Cook for about 5 minutes or so. Filter and keep the cooking juice.
Line a fluted tart dish with a sheet of puff pastry, making sure it sticks to the sides of the dish and stretches over the edge by 2 cm. Prick the bottom with a fork and sprinkle with ½ cup oatmeal and 2-3 tablespoons of sugar. Spread the fruit compote on top and smooth to have an even layer. Drizzle with 2 to 4 tablespoons of the filtered syrup.
Cut the second puff pastry so that it does not exceed the diameter of the pie container. Then lay it on the base of the pie and fold the edges of the bottom dough over it, making nice waves.
Dilute the egg yolk with the milk (or a little oil) and brush the pie with it. Then top with icing sugar.
Bake the pear and blueberry pie at 180°C for about 40 minutes or until golden (both bottom and top). If the top browns too quickly, cover with foil.