Summer time - fruits and berries everywhere. It is hard not to be trying deserts using them.... I have never before made tart of any kind. But I've found this recipe on another food blog (Nami -Nami http://nami-nami.blogspot.com/2009/07/tarte-aux-myrtilles-recipe-for-french.html) and in a few days happened to find myself with about a kilogram of fresh blueberries that were not very sweet. Cool day and blueberries – the answer calls for itself!
It is very simple and quite delicious.
Here is what you need:
100 g cold unsalted butter or margarine
70 g sugar
1 small egg
1/3 tsp baking powder
Pinch of salt
170 g plain/all-purpose flour
400 g blueberries or bilberries
75 g sugar
1- 2 Tbsp potato starch
Put all the ingredients for the dough in the bowl of electric mixer fitted with the metal blade. Pulse until dough holds together. You can do the same process with the metal bowl and dough cutter. Then mix dry ingredients, cut in the butter and add the egg. Turn out the dough onto clean surface, rap and let rest for about 30 minutes in the refrigerator.
Mix sugar and starch in the cup, sprinkle over blueberries evenly and mix carefully with the spoon.
Fluted tart pan with the removable bottom works the best for this baking adventure. The tart comes out very delicate and it is a breeze to take it out if you can use a pan like that. The size that will be needed is 24 by 14 sm.
Roll out the dough as much as you can and transfer in the pan. Adjust by hand so that the dough reaches the sides and create a little border. Add the blueberry filling that you have prepared.
Bake at 375F (190 C) until the edge of the tart is golden brown.
Let cool and enjoy!
It is very simple and quite delicious.
Here is what you need:
100 g cold unsalted butter or margarine
70 g sugar
1 small egg
1/3 tsp baking powder
Pinch of salt
170 g plain/all-purpose flour
400 g blueberries or bilberries
75 g sugar
1- 2 Tbsp potato starch
Put all the ingredients for the dough in the bowl of electric mixer fitted with the metal blade. Pulse until dough holds together. You can do the same process with the metal bowl and dough cutter. Then mix dry ingredients, cut in the butter and add the egg. Turn out the dough onto clean surface, rap and let rest for about 30 minutes in the refrigerator.
Mix sugar and starch in the cup, sprinkle over blueberries evenly and mix carefully with the spoon.
Fluted tart pan with the removable bottom works the best for this baking adventure. The tart comes out very delicate and it is a breeze to take it out if you can use a pan like that. The size that will be needed is 24 by 14 sm.
Roll out the dough as much as you can and transfer in the pan. Adjust by hand so that the dough reaches the sides and create a little border. Add the blueberry filling that you have prepared.
Bake at 375F (190 C) until the edge of the tart is golden brown.
Let cool and enjoy!
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