Jausiereine

01 / ABOUT THE DISH

About the dish

Jausiereine is a delicate, wide fruit tart from Jausiers, made with a rich butter pastry and a sweet raspberry or wild blueberry preserve filling. Bakers in the upper Ubaye valley historically created this oversized, communal baked good to feed crowds at local weekend markets and village fairs, prioritizing a straightforward but elegant construction. Creating the crust requires blending flour, sugar, butter, eggs, a pinch of salt, and baking powder into a smooth dough. After chilling, this mixture is rolled into a flat circle measuring 10 to 12 inches across and only half an inch thick. A generous layer of the chosen jam is spread over the base, carefully leaving a clean margin around the edge. A second, equally thin sheet of pastry or a woven lattice is then placed over the top to encase the sticky filling. The assembled dessert bakes in an oven until the fruit center sets and the exterior shell turns a golden brown. Alternative versions replace the standard berries with regional apricot, fig, or prune-plum preserves, while some recipes call for a light dusting of powdered sugar just before serving. People typically consume the tart either slightly warm or at room temperature, as an afternoon snack or after a main meal. To perfectly balance the rich dough and sweet jam, a glass of late-harvest regional Muscat provides complementary fruit notes and a mild, refreshing acidity.