How To make Summer Blueberry Tart (Tarte Aux Myrtilles D'
PATE brISEE:
1 1/2 c Unbleached white flour
2 tb Sugar
1/2 c Butter; chilled
-- cut into small pieces 1 Egg yolk
1 tb Fresh lemon juice
1 tb -Cold water, more if needed
FILLING:
5 c Fresh or frozen blueberries
2 tb -Water
1/3 c Sugar
1 tb Cornstarch; dissolved in:
2 ts -Water
OPTIONAL:
1/2 pt Heavy cream; whipped
FOR THE PATE brISEE, stir the flour and sugar together in a mixing bowl. Cut the chilled butter into small pieces and drop into the flour. With your fingers, lightly and quickly rub the butter and flour together until the mixture becomes crumbly, or cut it in with a knife or pastry cutter. Whisk together the egg yolk, lemon juice, and 1 tablespoon of water. Sprinkle the liquid over the butter-flour mixture and continue to stir or rub this mixture between your fingers until a ball of dough forms. Be careful not to overwork the dough. If the mixture is crumbly, add up to one more tablespoon water, sprinkling it over the dough and lightly kneading it into a ball. On a floured board and with a floured rolling pin, roll out the dough into a large circle. Gently lift it into a 9- or 10-inch pie plate or tart tin. Patch any holes in the crust with bits of dough and trim the edges. Flute the crust. Chill for 2 hours. Preheat the oven to 375 F. Place a sheet of aluminum foil in the bottom of the crust and fill it with dried beans or rice to weigh it down during baking. Bake for 15 minutes. Remove the crust from the oven and carefully lift out the foil and beans. Bake for 5 minutes more. Cool. TO MAKE THE FILLING, heat in a small saucepan 2 cups of the blueberries, 2 tablespoons of water, and the sugar. Crush a few berries with a spoon to release the juice. When the berries have softened and become juicy, add the cornstarch mixture. Simmer on low heat for about 10 minutes, stirring occasionally, until the mixture thickens. Remove it from the heat and fold in one more cup of blueberries. Pour the berry mixture into the baked pie shell. Top with remaining 2 cups blueberries. Cool for at least one hour. Serve plain or topped with fresh whipped cream, if desired, or sweetened Cr?me Fra
How To make Summer Blueberry Tart (Tarte Aux Myrtilles D''s Videos
Homemade Blueberry Crostata Recipe (Galette) + Homemade Whipped Cream
This tasty homemade blueberry crostata recipe comes together very quickly and is the perfect dessert for all those berry and pie crust-loving fans.
A crostata is a free-formed open-face tart that will often have a decorative dough lattice on top. It is essentially a rolled-out homemade pie crust where the fruit is placed in the center and the outside edges are folded in.
Crostata’s have become more popularized in the last 10-15 years and are lauded for its few basic household ingredients and ability to make a tasty pie-like dessert without having to worry about the perfection of pie. It is a very forgiving dessert while the filling can be customized to your liking.
Ingredients for this recipe:
For the Dough:
• 1 ½ cups all-purpose or bread flour
• 1/2 teaspoon salt
• 8 ounces cold unsalted butter cut into chunks
• 4 to 5 tablespoons ice-cold water
• 1 egg and 1 tablespoon of milk whisked to make an egg wash
• 2 tablespoons turbinado sugar
For the Filling:
• 4 cups fresh blueberries
• 1 cup of sugar
• 3 tablespoons corn starch
• ½ teaspoon ground cinnamon
• juice and zest of 1/2 lemon
Serves 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Procedures:
1. Preheat the oven to 375°
2. In a food processor add in the flour and salt and pulse to mix.
3. Next add in the butter and pulse until the butter is the size of a small grain.
4. Slowly drizzle in the water while pulsing until it is combined.
5. Lightly dust a clean surface with flour and roll out the dough until it is 14 to 16 inches big and transfer it to a sheet pan lined with parchment paper and chill in the refrigerator until ready to use.
6. In a large bowl mix together the berries, sugar, corn starch, cinnamon, lemon juice, and lemon juice using a rubber spatula.
7. Pour the mixed berries into the center of the dough and fold up the dough on all sides to the center.
8. Brush the outside of the dough with the egg wash and sprinkle the turbinado sugar on top.
9. Bake at 375° for 40 to 45 minutes or until golden brown.
10. Serve warm or completely cooled with optional whipped cream.
Chef Notes:
Make-Ahead: You can make this up to 1 day ahead of time.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving.
The blueberry filling can absolutely be swapped out with your favorite berries or fruit such as apples to make an apple galette.
You can serve this recipe warm or cold, it’s up to you.
Blueberry Tart - Jelly Quick 2.0 Pectin Glaze Sprayer
See more at bakonusa.com
Beth's Blueberry Tart Recipe | ENTERTAINING WITH BETH
Learn how to make my mini blueberry tarts. A great summer dessert idea for the 4th of July!
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WATCH MORE SUMMER RECIPES!
Strawberry Shortcakes
Ultimate Burger
Apricot Galette
Grilled Chicken Chimichurri
Coconut Ice Cream Baskets
Chicken Brochettes
Grilled Ribeye
Soy Chicken
Lobster Thermidor
Homemade Hummus
Plum Crumble
BLUEBERRY TARTELETTE RECIPE
Makes 6 tarts
INGREDIENTS:
For Pastry:
1 ¾ cups (210 g) flour
2 tbsp (25 g) sugar
½ tsp (2.5 ml) salt
10 tbsp (150 g) cold salted butter*, diced
6-7 tbsp (70ml-85ml) very cold water
*NOTE: use salted only if you are in the USA. I really like the Land o Lakes Brand for these. Otherwise outside the USA salted butter tends to be too salty and you are better off with unsalted. ☺ Confusing, I know, but just want to make sure I take of all my international friends and make sure you guys don't end up with a salty tart!
For the filling
2 cups (300 g) blueberries
2 tbsp (25 g) sugar
2 tbsp (15 g) flour
2 tbsp (30 ml) lemon juice
6 tbsp (90 ml) blueberry jam
2 tbsp (30 g) butter
Powdered sugar for garnishing
You will need:
4 Inch Tarte tins with removable bottoms Deep
2 Inch Star Cookie Cutter
METHOD:
Place flour, sugar and salt in the bowl of a food processor. Pulse to combine. Then add butter, pulsing until a coarse meal develops. Then slowly add water one tbsp at a time until a dough forms.
Turn dough out into a floured surface. Form into a ball, press into an oval and cut in half (horizontally) then in thirds (vertically) this way you will have 6 pieces of dough.
Roll out to about 6 in circle. Place tartelette tin on top upside down. Draw a circle around the tin with a pairing knife, allowing a 1 border.
Press dough into tin, folding over edges into the tin to create a thicker crust along the side. Trim dough so that it is flush with the top of the tin. Repeat the process for all 6 tins.
Roll out the dough that is left to ¼ inch thick. Cut out 6 stars.
Place tins and stars on a parchment lined rimmed baking sheet. Tins on one side tarts on the other, and pop in the freezer for 15 mins, or refrigerate for 30 mins.
Then place blueberries in a bowl and toss well with lemon juice, sugar and flour.
Remove baking sheet from the freezer and fill each one with 1 tbsp jam, a few spoons of berries (don't fill to the top, stop about ¾ way or it will over flow with juice while baking) then top with 1 pat of butter.
Place in oven for 16 mins. Then remove the stars if they are golden brown, otherwise bake for another minute or so. Then continue baking the tarts for another 20 minutes or until tart crust is golden brown and berries emit their juice and are bubbling.
Allow tarts to cool completely. I think these are best served a room temperature or chilled.
Moments before serving dust a tiny amount of powdered sugar on the centers of the stars.
Serve the tarts with a dollop of homemade whipped cream in the center, and top with a star.
Enjoy!
HOMEMADE WHIPPED CREAM
Serves 6
Ingredients:
1 cup (240 ml) heavy cream
1 tbsp (7 g) powdered sugar
½ tsp (2.5 ml) vanilla extract
METHOD:
Combine ingredients in a bowl and whip with an electric mixer until slightly stiff peaks form. This can be made the day ahead and covered and placed in the fridge.
Just whisk it up with a spoon before serving.
La Tarte aux Myrtilles Originale et sa Frangipane : une Délicieuse Surprise !
Contact pro : contactlegoutdumonde@gmail.com
Bonjour,
Réalisez une tarte aux myrtilles irrésistible grâce à notre recette délicieuse ! Avec sa pâte sablée croustillante et sa crème frangipane onctueuse, cette tarte sera un véritable régal pour vos papilles.
Nous vous montrons étape par étape comment la préparer à la perfection. Cette tarte aux myrtilles est idéale pour le petit déjeuner, le goûter ou le dessert.
Le cercle à tarte recommandé :
INGREDIENTS pour 1 tarte :
- Farine 250g
- Beurre 120g
- Œuf 1
- Sucre glace 80 g
INGREDIENTS pour la frangipane :
- Poudre d'amande 100 g
- Sucre 100 g
- Beurre 100 g
- Œuf 1
INGREDIENTS pour la crème pâtissière :
- Lait 0.25 L
- Sucre 75 g
- Farine 35 g
- Œufs 2
- Vanille
- Myrtilles
- Glaçage
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Summer Party: Making The Most of Berries!
Watch as Better Homes and Gardens shows you how to make the most of berries at your summer party! Fresh-picked berries scream summer, and there's a whole slew of ways to incorporate them into your outdoor party ideas. The bright colors of berries liven up any buffet table, so keep things simple by using pre-made pie crusts to hold berries. Fill them the morning of your summer party, painting melted white chocolate inside the pie crusts to keep them from getting soggy. Spoon in some pastry cream and top with blueberries, strawberries, raspberries, and other berry favorites. Leave a few stems on the berries to promote a just-picked feeling. Make eye-catching dessert displays by placing them on different levels during outdoor entertaining. Arrange different berry tarts on dressed-up dessert trays, like the one shown here that was created by weaving copper strips from the craft store. Plant markers and colored pens announce different desserts in an unexpected yet adorable manner. Your guests will be even more in love with berries thanks to these summer party ideas!
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Peach Custard Tart with Blueberries - Easy Summer Desserts
This peach custard tart with blueberries is a super easy summer dessert that will make you look like a boss in the kitchen :) Be sure to check out the channels that I am collaborating with also -
Weekend at the Cottage - (Harvy Wallbanger Cake)
Country Hill Cottage - - (Cherry Crumble)
Printed recipe -
Peach Custard Tart Recipe
crust
1/2 cup butter
1/4 cup sugar
1 teaspoon almond extract
1 cup plus 2 Tablespoons whole wheat flour
Filling
3-4 peaches
1 egg plus 2 egg yolks
1/4 cup buttermilk
1/2 cup sugar
2 Tablespoons whole wheat flour
1/4 - 1/2 cup blueberries
Your choice of preserves - I used mango-apricot for this recipe.
#peaches #recipe #tart