How To make Summer Blueberry Tart (Tarte Aux Myrtilles D'
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 Cr?me Fra
How To make Summer Blueberry Tart (Tarte Aux Myrtilles D''s Videos
Homemade Blueberry Crostata Recipe (Galette) + Homemade Whipped Cream
This tasty homemade blueberry crostata recipe comes together very quickly and is the perfect dessert for all those berry and pie crust-loving fans.
A crostata is a free-formed open-face tart that will often have a decorative dough lattice on top. It is essentially a rolled-out homemade pie crust where the fruit is placed in the center and the outside edges are folded in.
Crostata’s have become more popularized in the last 10-15 years and are lauded for its few basic household ingredients and ability to make a tasty pie-like dessert without having to worry about the perfection of pie. It is a very forgiving dessert while the filling can be customized to your liking.
Ingredients for this recipe:
For the Dough:
• 1 ½ cups all-purpose or bread flour
• 1/2 teaspoon salt
• 8 ounces cold unsalted butter cut into chunks
• 4 to 5 tablespoons ice-cold water
• 1 egg and 1 tablespoon of milk whisked to make an egg wash
• 2 tablespoons turbinado sugar
For the Filling:
• 4 cups fresh blueberries
• 1 cup of sugar
• 3 tablespoons corn starch
• ½ teaspoon ground cinnamon
• juice and zest of 1/2 lemon
Serves 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Procedures:
1. Preheat the oven to 375°
2. In a food processor add in the flour and salt and pulse to mix.
3. Next add in the butter and pulse until the butter is the size of a small grain.
4. Slowly drizzle in the water while pulsing until it is combined.
5. Lightly dust a clean surface with flour and roll out the dough until it is 14 to 16 inches big and transfer it to a sheet pan lined with parchment paper and chill in the refrigerator until ready to use.
6. In a large bowl mix together the berries, sugar, corn starch, cinnamon, lemon juice, and lemon juice using a rubber spatula.
7. Pour the mixed berries into the center of the dough and fold up the dough on all sides to the center.
8. Brush the outside of the dough with the egg wash and sprinkle the turbinado sugar on top.
9. Bake at 375° for 40 to 45 minutes or until golden brown.
10. Serve warm or completely cooled with optional whipped cream.
Chef Notes:
Make-Ahead: You can make this up to 1 day ahead of time.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving.
The blueberry filling can absolutely be swapped out with your favorite berries or fruit such as apples to make an apple galette.
You can serve this recipe warm or cold, it’s up to you.
【ブルーベリータルト】シンプルなフルーツタルトがやっぱり美味しくて好き〈基本のレシピ〉:How to make a blueberry tart
出来たてのタルトはもちろん美味しいですが、時間が経っても美味しさキープのレシピ。
適度な甘みと酸味に加えて、みずみずしくて口の中で弾ける食感が美味しいブルーベリー。
フランス産のブルーベリーは、なかなかお目にかかれませんが、大粒で種がなく食べやすいブルーベリーは僕の大好きなフルーツです。
基本のタルト生地とアーモンドクリームのレシピで作るブルーベリータルトは、何歳になっても食べたいスイーツですね。
✅【材料と分量】直径18cmのタルト型
ブルーベリー(飾り用) 150〜160g
ブルーベリー(アーモンドクリーム用) 50g
〈パート・シュクレー〉
無塩バター 60g
粉糖 35g
全卵 25g
アーモンドパウダー 20g
薄力粉 100g
〈クレーム・ダマンド〉
無塩バター 50g
粉糖 50g
コーンスターチ 3g
全卵 50g
アーモンドパウダー 50g
〈ブルーベリーピューレー〉
ブルーベリー 120g
グラニュー糖 20g
レモン果汁 3g
板ゼラチン 1g(冷凍のブルーベリーを使用する際は2gに増やします)
グラン・マルニエ
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Yogurt Panna Blueberry Pudding 酸奶奶冻蓝莓布丁 Pouding aux myrtilles et panna au yogourt
Ingredients
Biscuit base
Caramel cookies 100g
Melted unsalted butter 40g
Yogurt panna
Yogurt 240g
Liquid cream (for yogurt) 60g
Sugar 30g
Gelatin 10g
Liquid cream (for gelatin) 40g
Blueberry Pudding
Blueberry puree 200g
Sugar 30g
Liquid cream (for blueberries) 100g
Gelatin 10g
Liquid cream (for gelatin) 40g
Some blueberries
Some mirror pectin (neutral)
Mint
配料
饼干底
焦糖饼干 100g
融化的无盐黄油 40g
酸奶奶冻
酸奶 240g
液体奶油(酸奶用)60g
糖30g
吉利丁 10g
液体奶油(吉利丁用)40g
蓝莓布丁
蓝莓果茸200g
糖30g
液体奶油(蓝莓用)100g
吉利丁10g
液体奶油(吉利丁用)40g
一些蓝莓
一些镜面果胶(中性)
薄荷
Ingrédients
Base de biscuit
Biscuits au caramel 100g
Beurre fondu non salé 40g
Panna au yogourt
Yaourt 240g
Crème liquide (pour yaourt) 60g
Sucre 30g
Gélatine 10g
Crème liquide (pour gélatine) 40g
Pudding aux myrtilles
Purée de myrtille 200g
Sucre 30g
Crème liquide (pour myrtilles) 100g
Gélatine 10g
Crème liquide (pour gélatine) 40g
Quelques myrtilles
Un peu de pectine miroir (neutre)
Menthe
Oats, Apple, Yogurt and Blueberries! Delicious and Easy Diet Cake Recipe!
How to make a delicious cake with oats, apple and blueberries. The best cake with oats, apple and blueberries. You will want to make it every day!
Great taste from simple ingredients! Light dessert for breakfast in 5 minutes! The recipe is simple and quick, but very tasty. Easy dessert recipe in 5 minutes. All I can say is that it was over very quickly, and I will definitely do it again soon.
Ingredients:
130 g oat flakes(gluten free) (1 1/2 cup)
240 ml hot water (1 cup)
leave to soak for 5 minutes
2 eggs
30 g(2 1/2 tbsp) sweetener(stevia/or your choice)
1 tsp vanilla extract
120 g yogurt (1/2 cup)
50 g melted and cooled butter(1/4 cup)
1 apple
80 g blueberries (2.5 oz)
7 g baking powder (1/2 tbsp)
20 x 8 cm baking form(7.9 x 3.1 inch)
bake for 50 minutes at 180°C/ 360°F
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#dessert #recipe #asmr
Blueberry Crostata with Tequila
Get this recipe:
One Simple Trick to a Perfect Hand-Shaped Pie Crust!
The crostata, a free-form Italian pie shaped entirely by hand, is incredibly well suited to summer fruits. Today I chose blueberries as the filling for this superb crostata.
The blueberries are tossed with lemon zest and a dash of tequila, which lends a marvelous flavor-boost. The all-fruit filling is then hugged by a light crust that has a delightful “short” bite.
But the best part is that you can really look forward to baking this lovely pie without stressing – parchment paper is used to roll out the dough, which makes shaping the crostata a breeze.
So, here’s to the rustic, delectable dessert… and to summer fruits!
Lemon & blueberry vegan tart
After a refreshing, vibrant treat? Whip up our lemon & blueberry vegan tart (RECIPE BELOW), a wholesome makeover on a classic dessert. It’s perfect for entertaining.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
Lemon & blueberry vegan tart
Serves 8 Prep 15 mins (+ freezing, cooling & 4 hours soaking time) Cooking 25 mins
1½ cups (225g) cashews
1 cup (160g) whole almonds
¼ cup (35g) pistachios
½ cup (40g) shredded coconut
Pinch of salt
12 fresh dates, pitted, chopped
270ml can coconut cream
1 lemon, rind finely grated, juiced
⅓ cup (80ml) maple syrup
Pinch of ground turmeric
Blueberries, to decorate
Thyme sprigs, to decorate
Candied lemon
2 lemons, thinly sliced
½ cup (110g) caster sugar
1 Place the cashews in a large bowl. Pour over enough boiling water to cover. Set aside for 4 hours to soak.
2 Lightly grease a 24cm (base measurement) fluted tart tin with removable base. Line the base with baking paper. Place on a baking tray.
3 Place almonds, pistachios, shredded coconut and salt in a food processor. Process until finely chopped. Add dates and process until very finely chopped and mixture holds together when pinched. Spoon into prepared tin. Use the back of a metal spoon to push the mixture evenly over base and side of the tin. Place in the freezer to set.
4 Drain the cashews and place in a blender. Add coconut cream, lemon rind, lemon juice and maple syrup. Blend until very smooth and creamy. Add turmeric and blend until smooth. Pour into the tart case in tin. Gently tap on the bench to smooth the surface. Place in freezer for 2 hours or until firm.
5 Meanwhile, to make the candied lemon, line a baking tray with baking paper. Place lemon, sugar and 11/2 cups (375ml) water in a frying pan. Bring to a simmer over medium heat. Cook, turning lemon occasionally, for 20 mins or until rind is translucent. Transfer the lemon to the lined tray. Increase heat to medium-high. Bring syrup in the pan to the boil. Cook for 3-5 mins or until syrup thickens. Set aside to cool completely.
6 Transfer tart to a serving plate. Top with candied lemon, blueberries and thyme. Drizzle with the lemon syrup.
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