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May 8
The month of Mary: A Marian Month

Saint of the day:

Saint Peter of Tarentaise

Saint Peter of Tarentaise

Saint Peter of Tarentaise’s Story

There are two men named Saint Peter of Tarentaise who lived one century apart. The man we honor today is the younger Peter, born in France in the early part of the 12th century. The other man with the same name became Pope Innocent the Fifth.

The Peter we’re focusing on today became a Cistercian monk and eventually served as abbot. In 1142, he was named archbishop of Tarentaise, replacing a bishop who had been deposed because of corruption. Peter tackled his new assignment with vigor. He brought reform into his diocese, replaced lax clergy, and reached out to the poor. He visited all parts of his mountainous diocese on a regular basis.

After about a decade as bishop, Peter “disappeared” for a year and lived quietly as a lay brother at an abbey in Switzerland. When he was found out, the reluctant bishop was persuaded to return to his post. He again focused many of his energies on the poor.

Peter died in 1175 on his way home from an unsuccessful papal assignment to reconcile the kings of France and England.











Tarte aux Myrtilles
Tarentaise Valley Blueberry Pie


For the sweet dough

  • 90g AP flour 

  • 55g soft salted butter

  • 35g powdered sugar

  • 15g almond powder or flour

  • 1 egg yolk

For the almond cream

  • 50g soft salted butter

  • 50g of sugar

  • 1 egg

  • 50 g almond powder

  • 200g blueberries

For the pastry cream

  • 200 g of milk

  • 2 egg yolks

  • 20 grams of sugar

  • 10 g cornstarch

  • 2 g of gelatin (1 sheet)

  • 30g of salted butter

For the blueberry jelly

  • 250 g of blueberries

  • 100 g of sugar

  • 3 g of pectin

  • 5 g of lemon juice

For the Topping

  • 500 g of fresh blueberries

  • 1 tsp olive oil

 Sweet pastry

  1. Make the sweet dough (See Below)

  2. Blind bake the pie shell at 160°C for 20 minutes.

Almond cream with blueberries

  1. Mix the butter with the sugar and the almond flour, in the food processor. Add the egg.

  2. Garnish the bottom of the pie with this cream, press the fresh blueberries into it.

  3. Bake for 15 minutes at 160°C, take out of the oven and pour a few drops of olive oil on it.


  1. Hydrate the gelatin in cold water.

  2. In a saucepan, heat the milk.

  3. At the same time, whisk the sugar, cornstarch and egg yolks to whiten them.

  4. Pour some of the boiling milk over this preparation. Put everything back in the saucepan, bring to the boil and cook, whisking, until the cream thickens.

  5. Off the heat, add the butter and then the drained gelatin.

  6. Film in contact and leave to cool for 30 minutes in the fridge.

  7. Cover the bottom of the pie with pastry cream over the almond cream.

Blueberry marmalade

  1. Put the blueberries, 3/4 of the sugar, the lemon juice in a saucepan, cook for 10 minutes.

  2. Meanwhile, mix the pectin with the remaining sugar, add them to the marmalade, boil for 1 minute then let cool.

  3. Spread the pastry cream on the bottom of the pie.

Assembly and finishes

  1. Gently mix the fresh blueberries with a few drops of olive oil.

  2. Arrange them all over the surface of the pie.

Dough recipe

  1. Cut the butter into large chunks, place in the bowl of your food processor and whisk with a leaf to soften it (or by hand with a rubber spatula). Add the icing sugar, the ground almonds and continue beating to obtain a creamy mixture.

  2. Add the lemon zest and the vanilla seeds if necessary.

  3. Add the egg, mix until the mixture is homogeneous.

  4. Finally add the flour and salt. Knead at low speed only for a few seconds, just so that the dough sticks together and stop the robot as soon as the flour is incorporated.

  5. Place this dough (a little sticky but that's normal) on a sheet of cling film, wrap it and flatten with your hands to have a rectangle about 3 cm high.

  6. Leave to rest in the fridge for at least 3 hours (even overnight) before using.

Shaping the dough

  1. Take your dough out of the fridge, flour a sheet of baking paper, place your dough on it, flour it well and roll it out.

  2. Between each stroke of the roller, turn your dough a quarter turn to keep a round shape.

  3. Turn it over completely from time to time to flour the bottom so that it doesn't stick to the work surface, for that cover it with a second sheet of baking paper and turn it all at once.

  4. Roll your dough on your rolling pin and unroll it on your circle or pie pan. If it breaks reshape by pressing the edges. If it cracks and makes holes, you can seal very easily with pieces of dough scraps that will no longer be visible after baking.

  5. Shape the pie by pushing gently with your fingers to make a nice right angle of dough to make the edge of the dough meet the pan. Then, with a small knife, cut off the excess dough that exceeds the height of the circle/pan.

  6. Place your docked/forked dough in the fridge, it must rest for 1 hour before cooking. 


Cover your dough with a sheet of baking paper and to prevent it from swelling during baking, place baking beads on it.

For blind baking, bake for 20 minutes at 160°C until the pastry is nicely colored.

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