Tarte Aux Myrtilles Blueberry Tart Food

BLUEBERRY TART (TARTE AUX MYRTILLES)

Steps:

• To make the pastry, put the flour, salt and butter into a food processor and pulse until the mixture looks like breadcrumbs. Transfer to a bowl, stir in the sugar and then fold in the egg. Add enough of the water to bring everything together and knead into a smooth, non-sticky dough. Wrap the dough in cling film and place in the fridge for about 20 minutes.
• Roll out the pastry on a lightly floured surface to a circle measuring about 28cm/11in in diameter. Line a 25cm/10in loose-bottomed tart tin with the pastry and prick the base all over with a fork. Place in the fridge for 20-30 minutes.
• Preheat the oven to 190C/170C Fan/Gas 5. Line the pastry case with crumpled greaseproof paper and add some baking beans. Bake for about 10 minutes, remove the paper and beans and put the pastry back in the oven for another 3-4 minutes. Turn the oven down to 180C/160C Fan/Gas 4.
• To make the filling, sprinkle the pastry case with the ground almonds and then the blueberries and bake for 15 minutes.
• Meanwhile, make a custard by mixing the double cream, icing sugar, eggs and vanilla in a bowl. Pour this mixture over the berries and bake for another 20-30 minutes, or until the tart filling is fairly firm and golden.
• Leave the tart to cool in the tin on a wire rack. Serve warm or at room temperature with cream or crème fraîche.

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.

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.

CRUMBLE AUX MYRTILLES (BLUEBERRY TART)

Steps:

• FOR THE CRUST: In a bowl, mix flour, brown sugar & salt, then add melted butter & stir thoroughly, making a fine crumbly texture.
• Form the mixture into a ball & refrigerate for 2 hours.
• FOR THE FILLING: Put blueberries & white sugar in a saucepan & cook over low heat for 10 minutes.
• FOR THE TART: Preheat the oven to 350 degrees F.
• In the bottom of a 9" pie plate, spread a thin layer of dough, then carefully spread blueberries over the crust.
• Cover the layer of blueberries with the remainder of the dough, & sprinkle the top with cinnamon.
• Bake for about 40 minutes, or until the crust is a golden brown.