Also called valley tart (tartede lavallée)or queyrassine tart, Alpine tartis a dessert filled with jam and covered with a delicious latticeof pastry. In days gone by, it only used to be made in winter, with the jam made in summer. It was very popular, as it could easily be kept for several months.
This sweetmeat is made from a shortcrust pastry base of flour, butter, sugar, eggs, salt and baking powder which is then covered with prune cream, or raspberry or blueberry jam.
Hot or cold, Alpine tartcan be eaten either at the end of a meal, at breakfast or as an afternoon snack with a cup of coffee. As a dessert, Alpine tartgoes very well with a natural, sweet white wine such as a good muscat fromBeaumes-de-Venise.