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Receta Tarte Aux Myrtilles D'ete (Summer Blueberry Tart)
by Global Cookbook

Tarte Aux Myrtilles D'ete (Summer Blueberry Tart)
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Ingredientes

  • 1 1/2 c. Unbleached white flour
  • 2 Tbsp. Sugar
  • 1/2 c. Butter, chilled cut into small pcs
  • 1 x Egg yolk
  • 1 Tbsp. Fresh lemon juice
  • 1 Tbsp. -Cool water, more if needed
  • 5 c. Fresh or possibly frzn blueberries
  • 2 Tbsp. -Water
  • 1/3 c. Sugar
  • 1 Tbsp. Cornstarch, dissolved in:
  • 2 tsp -Water
  • 1/2 pt Heavy cream, whipped

Direcciones

  1. FOR THE PATE BRISEE, stir the flour and sugar together in a mixing bowl.
  2. Cut the chilled butter into small pcs and drop into the flour. With your fingers, lightly and quickly rub the butter and flour together till the mix becomes crumbly, or possibly cut it in with a knife or possibly pastry cutter. Whisk together the egg yolk, lemon juice, and 1 Tbsp. of water. Sprinkle the liquid over the butter-flour mix and continue to stir or possibly rub this mix between your fingers till a ball of dough forms. Be careful not to overwork the dough. If the mix is crumbly, add in up to one more Tbsp. water, sprinkling it over the dough and lightly kneading it into a ball.
  3. 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 possibly 10-inch pie plate or possibly tart tin.
  4. Patch any holes in the crust with bits of dough and trim the edges. Flute the crust. Refrigeratefor 2 hrs.
  5. Preheat the oven to 375 F.
  6. Place a sheet of aluminum foil in the bottom of the crust and fill it with dry beans or possibly rice to weigh it down during baking. Bake for 15 min.
  7. Remove the crust from the oven and carefully lift out the foil and beans.
  8. Bake for 5 min more. Cold.
  9. TO MAKE THE FILLING, heat in a small saucepan 2 c. of the blueberries, 2 Tbsp. 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 in the cornstarch mix. Simmer on low heat for about 10 min, stirring occasionally, till the mix thickens. Remove it from the heat and mix in one more c. of blueberries. Pour the berry mix into the baked pie shell. Top with remaining 2 c. blueberries. Cold for at least one hour.
  10. Serve plain or possibly topped with fresh whipped cream, if you like, or possibly sweetened Creme Fraiche.