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
How To Make a Fruit Tart Recipe with Best Cream
Learn how to make a Fruit Tart from scratch with the best Sweet Tart Crust and easy Pastry Cream.
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???? PRINT THE RECIPE HERE:
►Crust Tart Recipe:
►Pastry Cream Recipe:
►4 cups fresh fruit or berries (Strawberries, blueberries, raspberries, blackberries, etc)
►1/3 cup Apricot Preserves with 1 Tbsp water
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:54 How to make pastry cream
2:56 How to make the tart crust
5:07 Filling the crust with cream
5:38 How to arrange fruit on the tart
6:31 Apricot preserves spread
7:20 Taste test
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Blueberry Tart - Jelly Quick 2.0 Pectin Glaze Sprayer
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This peach custard tart with blueberries is a super easy summer dessert that will make you look like a boss in the kitchen :) Be sure to check out the channels that I am collaborating with also -
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Printed recipe -
Peach Custard Tart Recipe
crust
1/2 cup butter
1/4 cup sugar
1 teaspoon almond extract
1 cup plus 2 Tablespoons whole wheat flour
Filling
3-4 peaches
1 egg plus 2 egg yolks
1/4 cup buttermilk
1/2 cup sugar
2 Tablespoons whole wheat flour
1/4 - 1/2 cup blueberries
Your choice of preserves - I used mango-apricot for this recipe.
#peaches #recipe #tart
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In this video we make a super simple and healthy blueberry tart with a cashew lemon cream and an almond and date crust. This Is the perfect recipe to bring to a summer get together. Or wonderful to keep on hand for a refreshing and healthy dessert/ snack.
Recipe is as follows-
Crust-
About 7 large pitted dates soaked and drained
1/4 cup steel cut oats
1/2 cup raw almonds
2 heaping tablespoons almond butter
Cap fill vanilla extract
1/4 teaspoon cinnamon
Pulse in blender until course and sticky.
Press into a parchment lined springform pan
Refrigerate while making fillings
Lemon cashew cream-
2 cups soaked raw cashews
1 1/2 lemons worth of lemon juice
Zest of 1 lemon
1 cap full of vanilla
3 teaspoons of your preferred sweetener. I used honey that I just extracted from my hive
Pulse in blender or food processor until creamy. Stop throughout blending to scrape down sides. If too thick add one tablespoon water at a time until you get a nice creamy consistency.
Layer onto crust and refrigerate while you prepare your berries
Blueberry topping
1 lb fruit of your choice (I used blueberries)
Glaze- 1 tablespoon lemon juice
1 heaping tablespoon raspberry jam
2 tablespoons sweetener. Again I used honey.
Store glaze together with fork, breaking up jam until smooth and homogeneous. Fold into berries gently and spread on top of tart. Cover with plastic wrap and refrigerate for up to a week.
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!
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A buttery French pastry shell filled with lemon-kissed cooked blueberries, and topped off with fresh, juicy blueberries. Can you say YUM? Printable recipe is on my website here: Thank you for watching. Please subscribe and click on the bell icon to receive notifications every time I upload a new recipe! #blueberry #blueberries #dessert #make ahead #summer #picnic
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