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Caption: _______ Blueberry Tart a recipe
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Caption: "When any lagged behind, the cry of 'blueberries' was most effectual to bring them up."
-H.D. Thoreau-
Caption: There are Sundays made for long walks, made to admire the color of autumn leaves changing... Then there are some Sundays made to sip a cup of tea while eating a slice of cake, while eventually it's raining outside and you are wrapped in a soft cardigan and the room is bathed in a blue light... Ah, fall! Yesterday I had everything but the cake...well, but the tart!
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Caption: ...so, let's start!
Caption: 1 - The crust >>>>>>
250g all purpose flour
50g almond flour
100g butter (cold and cubed)
70g granulated sugar
1 whole egg and 1 egg yolk
10g baking powder
1 pinch of salt
zest of half a lemon
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Mix all ingredients until large moist crumbs form (dough should hold together when squeezed). Press the dough together and then form it like a ball. Once made, wrap in plastic and refrigerate until firm, at least half an hour.
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Caption: 1
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Caption: 2 - The vanilla cream >>>>>>
250g milk
50g granulated sugar
20g all purpose flour
1 egg
1 pinch pure vanilla extract
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Mix flour, sugar, egg and vanilla. Add milk previously heated (but not boiled). Cook, stirring, until mixture begins to bubble and thicken (about 5 minutes).
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Caption: 2
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Caption: 3 - The blueberries filling >>>>>>
250g fresh blueberries
100g canned blueberries
some Digestive cookies
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Roll out the dough and fit into 6 tart pans. Stretch the dough with a rolling pin in a disk. Carefully line the miniature tart cases, ensuring that you overlap the edge a little. Fill the tart shells with some crushed cookies, blueberries and the vanilla cream on the top. A smaller disk of dough will cover the tart (remember to seal the edges).
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Caption: 3
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Caption: Time for oven! Bake for 20 minutes at 180C (until the tart is crisp and golden).
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Caption: A long work and the right reward: my Sunday closes with the smell of butter and sugar with a creamy surprise of blueberry...
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Caption: • The End •
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>>>>>> See you soon!