Frenchblueberrytart Recipes

CLASSIC BLUEBERRY TART

Steps:

• Add the flour, salt, and sugar to the food processor. Pulse for 30 seconds. Then add the chilled cubed butter. Pulse for 30 seconds at a time until you have a breadcrumb consistency.Pro tip - pulse in shot burst so the butter is cut into small pieces rather than creamed into the flour.
• Combine egg yolk and ice water in a small bowl, add to the food processor feed tube while pulsing at the same time. Pulse for just 30 seconds. Pro tip - the mixture will still be crumbly but when squished with your fingers it should form a dough.
• Pour the crumbly mixture on a floured work surface and gather it all into a ball. Flatten the ball into a disc and chill for 30 minutes.Pro tip - we need to chill just until it is firm enough to roll. But, this can be kept in the fridge for 2 days until you are ready to use it.
• When chilled lightly roll on a floured surface to about 1/8 thickness.Pro tip - if the dough cracks too much around the edges it means it is too chilled. Leave it on the counter for 5 to 10 minutes until you are able to roll again smoothly
• Use your 9-inch tart pan as a guide to know how big you need to roll it. Transfer the dough to the tart pan.Pro tip - to transfer the dough easily, roll over the rolling pin and then unroll over the pan.
• Gently press the dough into the tart pan making sure to press down into the shape of the pan with removable bottom.Pro tip - this dough is delicate so if it breaks don't worry so much. Just patch it and do the best you can. It will be filled with custard so no one will see the patches ????
• Trim the excess dough at the edges with a rolling pin, or your thumb. Chill the tart shell for a minimum of 30 minutes.
• Preheat the oven at 375°F / 190°C / Gas Mark 5
• Line the chilled dough with parchment paper and fill it with baking beans or pie weights.Pro tip - the best way to line the pie with parchment is to scrunch the paper into a ball, open it, and line with the crumpled paper.
• Bake for 15 to 20 minutes until the edges are lightly starting to brown. Remove the parchment paper and weights.
• Continue to bake the empty shell for 10 to 15 minutes more until lightly golden brown. Cool on a cooling rack until completely coldPro tip - this is a fully baked tart shell and can be used to add any filling once cooled completely. Do not remove from the pan until you have finished assembling
• In a medium bowl combine egg yolks, sugar, salt, vanilla, and cornstarch. Whisk until light and foamy. Gradually, add the milk and cream a little at a time to prevent lumps
• Place the saucepan on medium heat and let the mixture come to an almost boil. Keep stirring with a whisk at all times - taking it off the heat if necessary to prevent curdling.Pro tip - This has to be cooked slowly on low heat with constant stirring or the mixture will curdle. You will notice the big bubbles start to disappear as the mixture thickens.
• When thick and coats the back of a spoon. Strain thru a sieve. Finally, add the butter and give it a good mix. Pro tip - straining the mixture will remove any curdled eggs and the butter will give it a nice velvety texture.
• Cover the custard with plastic wrap making sure the plastic is in contact with the surface of the custard to prevent skin from forming.Pro tip - a skin will make a very lumpy custard filling so we want the plastic to touch the surface of the custard.
• Place in the fridge to cool completely. When cooled place the custard in the bowl of a stand mixer with a whisk attachment and whip for 2 minutes on high until light and fluffyPro tip - The custard will whip light and fluffy. It also gives a smooth glossy filling that looks like mousse and will hold better
• In a saucepan add the blueberries, sugar, salt, and half the water. Cook on medium-low until all the sugar had dissolved. Pro tip - the sugar will melt and the mixture will look very runny. The blueberries will swell soaking some of the sugar syrup so keep the heat to low and let it simmer slowly.
• Add cornstarch to the remaining water - stir well. Add the cornstarch mixture and continue to cook until the mixture becomes thick and glossyPro tip - cornstarch tends to settle down so make sure to stir before you add it to anything
• Continue to cook on medium - the mixture will thicken and looks glossy. The color will change from an opaque light red to a translucent deep red color.Pro tip - it is important that the cornstarch comes to a boil only then will it go from opaque to a transparent glossy sheen. This means the cornstarch is cooked.
• When glossy and thick enough to coat the back of a spoon or spatula it's ready. Remove from heat. Cool completely until ready to use it.
• Pour the whipped vanilla pastry cream into the baked and cooled shortcrust pastry.Pro tip - the shell is quite delicate so keep the pastry shell in the tart pan until you have assembled the tart.
• Gently spoon the cooled blueberry filling over the pastry cream. Spread it carefully making sure to not disturb the pastry cream too much.Pro tip - if the blueberry filling is too thick, add a few tablespoons of hot water and give it a good mix. That will help smoothen it out.
• Chill the tart in the fridge for at least 3 hours. When cooled and set - garnish with the fresh blueberries. I placed some in the center and dusted it with powdered sugar.Pro tip - Alternatively, you can also pipe some whipped cream along the edges of the tart for a bakery-style tart effect.
• Enjoy!

BLUEBERRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
• Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
• Pour blueberry filling over the cooled crust. Let cool before slicing.

FRENCH BLUEBERRY TART

Steps:

• Place a yogurt strainer or a mesh strainer lined with a fine cheesecloth or coffee filter over a jar to catch the whey and place the yogurt into the prepared strainer; place the jar(s) in the refrigerator and allow to drain for 24 hours.
• Prepare the tart shell as directed and allow to cool.
• While cooling, prepare the blueberry topping by placing half the blueberries, lemon juice, lemon zest, cornstarch, sugar and water in a medium saucepan.
• Bring to a boil and cook until thickened and clear; stir in the remaining berries; set aside and allow to cool until it just warm to the touch.
• Place the strained yogurt in a medium mixing bowl, whisk in powdered sugar.
• Spoon the sweetened yogurt into the cooled tar shell and top with blueberry topping.
• Place in refrigerator and allow to sit until thoroughly chilled.

BLUEBERRY TART

Steps:

• Special equipment: a 9-inch springform pan
• Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
• Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
• Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
• Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.

BLUEBERRY-LEMON TART

Steps:

• To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
• Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
• To bake the shell, heat the oven to 350 degrees F.
• Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
• Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

FROZEN BLUEBERRY CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom and halfway up the sides of an 8x8-inch glass baking pan.
• Drain thawed blueberries and put in a medium mixing bowl. Sprinkle with white sugar and lemon juice and gently combine using your hands. Layer berries evenly in the prepared baking pan.
• Mix oats, flour, brown sugar, cinnamon, and nutmeg together in a separate bowl. Cut in butter until mixture is crumbly and cover the berries with it.
• Bake in the preheated oven until golden, 40 to 45 minutes. Serve warm.

HEAVENLY BLUEBERRY TART

Steps:

• In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.

BLUEBERRY TART

Steps:

• Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
• Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
• Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
• In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
• Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.