Gourmet Blueberry Tart Like You’ve Never Seen Before! (French Pastry Recipe) | How To Cuisine
French chef Ludivine makes a gourmet blueberry tart as you’ve never seen before! 100% Blueberries!
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This fancy-looking tart is so delicious, creamy, and rich in blueberry flavors! Despite its vibrant color, this tasty tart has no artificial food coloring. We can't thank these beautiful blueberries enough for it!
If you love blueberries, you will also find on our channel:
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- And Blueberry Scones:
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Bon Appétit!
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How to Make Blueberry Tart | Recipe by Lounging with Lenny
Blueberry tart. Today I will show you how to make blueberry tart. Blueberry tart is easy to make, and it is very delicious. I will show you step by step how to make homemade pie crust, how to make almond cream and how to bake the blueberry tart.
Follow my step-by-step blueberry tart recipe and enjoy.
Blueberry tart Ingredients:
Tart crust:
8.5 tbsp room-temperature butter (120g)
½ cup + 1tbsp powdered sugar (70g)
¼ cup almond flour (30g)
1 small egg (40g)
1 ¼ cup all-purpose flour (200g)
Almond Cream:
4.5 tbsp room temperature butter (60g)
1/3 cup sugar (60g)
½ cup almond flour (60g)
1 tbsp vanilla extract
1 pinch salt
1 large egg (50g)
Decoration:
2 tbsp apricot preserve
1 tbsp powdered sugar
11 oz blueberries
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Blueberry Tarts
Blueberry tarts are fast and delicious. The filling is one of the simplest recipes I have seen and one one of the most delicious that I have tasted. For the full recipe, please visit:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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The Fabulous Blueberry Pie – Bruno Albouze
Here is the blueberry pie you've been dreaming of. Buttery crust baked with almond cream and blueberries. The pie is finished with a deep purple glaze made up of rendered wild blueberry juice and more fresh myrtilles. Divine!
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Blueberry Crumble Pie - Fruit Tart - Best Recipe
Ingredients:
dough:
250g flour, 150g sugar, 80g butter, 1,5 tsp baking powder, 2 eggs,
3/4 tsp Vanilla Aroma
bake 10 min at 160°C / 320°F
topping:
500g Blueberries,
70g sugar
, 80g cold cubed butter
, 25g milk,
blueberry jam
bake 40 min at 160°C / 320°F
cover with baking paper!
Zutaten:
Teig:
250g Mehl,
150g Zucker,
80g Butter,
1,5 TL Backpulver,
2 Eier,
3/4 TL Vanille Aroma
backe 10 min bei 160°C / 320°F
Belag:
500g Blaubeeren
, 70g Zucker
, 80g kalte Butter in Würfel
, 25g Milch
, Blaubeermarmelade
backe 40 min bei 160°C / 320°F
schütze mit Backpapier!
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.