It’s a cousin from Lorraine’s tarte au sucre (here). A little more elaborated. Both are nice, that depends if you’re looking for simplicity or something more cake-like.
Strawberries (fraises) and blueberries (myrtilles) are garnishing it. Frozen fruits do the trick perfectly.
And there is some streusel on top.
Reblogged this on GOURMANDE in OSAKA.