BLUEBERRY TART (TARTE AUX MYRTILLES)
Rick Stein's blueberry tart recipe, with ground almonds and egg custard is the perfect mix of comforting and refined. The tart is really stuffed with fruit with a very light binding of egg custard.
Provided by Rick Stein
Categories Desserts
Yield Serves 8
Number Of Ingredients 13
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.
TARTE AUX MYRTILLES (BLUEBERRY TART)
This is a French recipe for blueberry tart with almond cream. If desired, you can cover the cooled tart with lemon icing, but I prefere it without. Cooking time does not include 1 hour resting time!
Provided by Mia in Germany
Categories Tarts
Time 1h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 622.6, Fat 32.6, SaturatedFat 16.4, Cholesterol 153.1, Sodium 278.9, Carbohydrate 75.1, Fiber 4.3, Sugar 36.8, Protein 10.3
CRUMBLE AUX MYRTILLES (BLUEBERRY TART)
This recipe comes from the internet site cooking-french.com. Preparation time does not include the 2 hourse needed for the dough to chill.
Provided by Sydney Mike
Categories Tarts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 228.2, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.1, Sodium 76.6, Carbohydrate 40.3, Fiber 1.8, Sugar 29.5, Protein 1.6
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