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tarte de Champsaur
jam-filled pie from the Alps
Tarte de Champsaur (or the tarte des Alpes, tarte de la vallée, tarte de pays or tarte Queyrassine) is one of the most popular desserts in the area, but the Champsaur valley (now in the Ecrins National Park) may have been the first to bake these pies with their distinctive lattice-work crust.
Because they were filled with jam (rasberry, myrtille or prune were the favourites), they could be made in winter. Now they are made year round across the Alpes-de-Haute and Haute-Alpes.
Text © Dana Facaros
Image by Joshua Heyer