Blueberry Fritters Beignets Aux Myrtille Recipes

TARTE AUX MYRTILLES (BLUEBERRY TART)

Steps:

• For the dough: In a food processor, combine the flour, powdered sugar, vanilla and 125 g butter. Add milk and egg yolk. Blend until you have a smooth dough.
• Wrap with foil and refrigerate for one hour.
• Spread dough into spring form and pierce with a fork. Let rest for another hour.
• For the almond cream: Zest and juice the lemon. Beat together brown sugar and eggs, add ground almonds and soft butter, then add lemon zest and juice. Let rest for an hour.
• Preheat oven to 350°F.
• Fill almond cream into prepared crust, let bake for about 30 minutes.
• Remove half baked tarte from the oven and top with frozen blueberries. Put back into the oven for 15 minutes, then remove from oven, let cool a bit, then remove rim of the spring form and let cool the tart on a rack.

BLUEBERRY BEIGNETS

Steps:

• In a medium bowl, combine the blueberries and granulated sugar and lightly mash together with a fork. Stir in the eggs and half-and-half.
• In a large bowl, combine the flour, baking powder, and salt. Make a well in the center, pour in the blueberry mixture, and whisk until combined. Allow the mixture to rest 10 minutes before frying.
• Pour enough oil to come to the maximum line in an electric fryer or halfway up the side of a deep, large, heavy-bottomed pot. Heat the oil to 360 degrees F.
• Using a 2-tablespoon scoop, carefully drop the batter into the hot oil, cooking 4 to 6 beignets at a time; don't crowd them. If using a deep fryer, shake the basket to loosen the beignets from the bottom if they're sticking. Cook the beignets until golden, about 6 minutes. If you're frying them in a pot, the beignets will sink to the bottom, then float up to the top, where you can turn them for even coloring.
• Using a slotted spoon, tongs, or a spider, transfer the fried beignets to paper towels to drain briefly, then add to a large bowl along with the confectioners' sugar, and toss to coat. Set the beignets on a serving platter. Repeat the process with the remaining batter.
• To serve, dust the beignets a final time with confectioners' sugar, and serve hot.