How To make Summer Blueberry Tart (Tarte Aux Myrtilles D'Ete)
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 Creme Fraiche. Source: Sundays at Moosewood Restaurant Typos by: Karen Mintzias
How To make Summer Blueberry Tart (Tarte Aux Myrtilles D'Ete)'s Videos
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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HOW TO MAKE A SUMMER FRUIT TART || Pastry Cream Tart
Today I made a fresh summer fruit tart. I made this with strawberries, raspberries and blueberries. You can choose any of your favorite fruit for this as well as add a thin chocolate layer on the pie shell. I hope you enjoy this video.
Make it your own!
Recipe//
Shell
9 oz - Flour
1/8 tsp - Salt
5 oz - Cold Butter
5 - 6 Tbsp - Cold Water
2 Tbsp - Sugar
Bake at 375 degrees until golden brown
Pastry Cream
1/4 Cup - Sugar
1 Tbsp - Flour
2 tsp - Corn Starch
1 Whole Egg
1 Cup - Milk
1 1/2 oz - butter
1/4 tsp - Vanilla
1/4 tsp - Salt
• • • • • • • • • • • • • • • • •
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EASY FRUIT TART RECIPE (STRAWBERRIES AND BLUEBERRIES) / TASTY FRUIT TART CRUST: THE BEST DESSERT
EASY FRUIT TART RECIPE (STRAWBERRIES AND BLUEBERRIES) / FRUIT TART CRUST: COOKING SIMPLY DELICIOUS.
This FRESH FRUIT tart is a fabulous way to use up your favorite fruit of the season. So great for summer, taking full advantage of all the delicious blueberries and strawberries.
FRUIT TART CRUST
COMBINE AND MIX
1 WHOLE STICK OF BUTTER-slice
1/4 CUP OF GRANULATED
SUGAR
1 TEASPOON OF SALT
2 EGGS
1 CUP OF ALL PURPOSE FLOUR
*BAKE FOR 20 MINUTES AT 375•
Pastry Cream
1 CUP OF WHILE MILK
1/2 CUP OF HEAVY CREAM
2 TABLESPOONS OF BUTTER
3 EGGS
1/4 CUP OF GRANULATED SUGAR
1.5 TBSP OF CORNSTARCH
1 TABLESPOON OF VANILA
1 TEASPOON OF SALT
STRAWBERRIES
BLUEBERRIES
Other Option
YOU CAN USE RIPE MANGO
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About COOKING SIMPLY DELICIOUS.
Ever since I was a little kid I have had this immense passion for cooking. My love for exciting dishes started in my childhood home kitchen as I am always helping my mom for every meals she make. I was born and raised in the Philippines and migrated to San Francisco CALIFORNIA. Living here in the United States have taught me in making my own food and also travels throughout the world made me love to eat different cuisines. I thought to myself, WHY NOT SHARE WITH THE REST OF THE WORLD wholesome COOKING meals that I am going to make and SIMPLY DELICIOUS recipes to share.
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How to make Blueberry No-bake cheese mousse cake
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it is a refreshing blueberry rare cheese cake perfect for summer.
White chocolate also has a slight scent and the softness of mousse cake, making it very tasty.
0:00 Opening
0:26 OREO Bottom
1:43 Blueberry Cheese Dough
6:06 Blueberry Sauce
8:02 Blueberry Decorations
10:16 Tasting
11:10 Cacao notes (failure on the burner)
- Book Chocolate Cacao recipe book now on sale!
I've been working on this for a while. Chocolate sweets BOOK
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White Chocolate-Scented Blueberry Rare Cheese Dough
- Bottom
Oreo: 12 pieces
Butter: 30g
- How to make
Crush Oreos with cream.
Mix with melted butter.
Place in the bottom of an 18cm round mold and refrigerate.
- Blueberry Rare Cheese Dough
A - Blueberries (frozen): 320 g
A - Lemon juice: 30g
A - Granulated sugar: 80g
B - Powdered gelatin: 15g
B - Water: 60g
C - cream cheese: 200g
C - granulated sugar: 30g
C - Plain yogurt: 200g
D - white chocolate: 80g
D - Fresh Cream: 80g
Fresh cream: 100g
- How to make
Heat the frozen blueberries, lemon juice, and granulated sugar in a saucepan.
Bring to a boil, then simmer over low heat for about 10 minutes.
When the mixture thickens slightly, transfer to a container and mix with a blender or mixer.
Blend gelatin in cold water.
Warm the cream cheese in the microwave, knead it individually, and mix in the granulated sugar.
Add the yogurt.
7. Mix the chopped white chocolate and the warm cream (D), emulsify and add to the cheese mixture.
Heat the softened gelatin in the microwave to 50-60°C. Mix thoroughly and add to the cheesecloth.
Mix in the blueberry puree.
Pour into a mold and set in the refrigerator.
- Blueberry sauce
E - Blueberries (frozen): 160 g
E - Lemon juice: 15g
E - granulated sugar: 40g
F - Gelatin powder: 2g
F - Cold water: 8g
- How to make
1. Put E in a pot, bring to a boil, reduce to a simmer and pour into a blender.
Blanch the gelatin powder in cold water, warm it in the microwave, mix it and add it to E.
When the mixture thickens, pour over the cake and spread.
- Nappage
Gelatin powder: 3g
Water: 50g
Granulated sugar: 8g
- How to make
Add cold water to the gelatin powder and let it soften.
Heat in a microwave oven to 50-60℃ and mix well.
Add granulated sugar, dissolve, and let cool until thickened.
Peppermint: appropriate amount
Silicones spatula
Small pentode (placed on the gas stove)
Couverture white chocolate
Valrhona Fave Evoire
Silicon whipper TOMIZ
Scoop spoon
Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
YAMAMOTO Multi-Speed Mixer YE-MM41W
Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
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#blueberry
#cheesecake
#chocolateCacao
#whitechocolate
The Most Delicious Blueberry Pie With Claire Saffitz | Dessert Person
Thanks to Made In Cookware for being the sponsor of this episode! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link -
The Most Delicious Blueberry Pie With Claire Saffitz | Dessert Person
The conventional wisdom is that it’s too hot to bake in summertime, but that’s exactly when Claire’s baking goes into overdrive, turning all the seasonal fruit into jammy, buttery, crisp-crusted pies. For a superior ratio of crust to filling, though, give slab pie a try, specifically this Blueberry Slab Pie. The filling comes together quickly using frozen blueberries, so you can make it any time of the year, and it’s baked in Made In’s beautiful and hyper-functional porcelain baking slab, which is thermal-shock resistant and can go from freezer to oven to table. Thanks to Made In, our sponsor for this episode.
#blueberry #pie #clairesaffitz
Blueberry Slab Pie
Serves 12-15
Special Equipment: Shallow 13x9 baking dish or Made In baking slab
PIE DOUGH
5 cups all-purpose flour (675g)
3 tablespoons granulated sugar
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt
4 sticks unsalted butter, chilled, cut into ½-inch pieces
FILLING AND ASSEMBLY
2¼ pounds frozen blueberries, preferably wild
⅔ cups granulated sugar
¼ cup cornstarch
1 tablespoon finely grated lemon zest
¼ cup fresh lemon juice
2 teaspoons vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt
¼ teaspoon ground cardamom
1 large egg, beaten
Demerara sugar, for sprinkling the top
Heavy cream, chilled, for serving
Claire Saffitz Slab Pie Recipe:
Video Breakdown
0:00 Start
0:01 How To Make Blueberry Pie
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Vacances en Auvergne et dans le Massif Central / Bonus recette tarte aux myrtilles
Cette fois ci je vous emmène avec moi pendant mes vacances en Auvergne, pour que vous compreniez mieux mes inspirations, ce qui à forgé mon goût et mon amour pour ma région.
Chaque Chef à ses souvenirs d'enfance qui reste gravés en eux et ressortent par brides dans leurs créations !
J'espère que cette vidéo vous plaira et vous donnera envie d'aller y faire un tour aussi, parce que ça vaut le coup de se remplir les poumons d'air pur !
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Scandinavianz - Summertime :
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