![]() ![]() If I were to change one thing: I would omit the lemon zest. I took it to a cook out and people loved it, I had several requests for the recipe. This blueberry tart was delicious and easy to make. I did omit the lemon zest per another reviewer's comment. I, too, was surprised by the low rating! Don't let it fool or intimidate you!Ī very easy make-ahead recipe. Made it for the first time for company and everyone who had it said it was the best blueberry dessert they'd had. I prepared the recipe as given, only changing the sugar to Splenda. I would not hesitate to prepare this again: simple, keeps well, looks elegant and tastes SUPERB. I found trying to use a pastry brush to spread the jelly on the berries too cumbersome. One minor change to the process: in the final step, I would mix the whole berries with the dissolved jelly in a bowl first before topping the tart. I've served it with pure vanilla-bean ice cream from the farmer's market and it's a winner everytime. Spreading the jelly on the blueberries can be a little cumbersome, but it gets easier. It has now become one of my "go to" summer desserts. I made this for the first time last summer and got such rave reviews (and it's so easy to make) that I ended up making it for different people a few weeks in a row. This time I mixed them into the cooked filling before filling tart and this worked very well. Made this once before and found the uncooked blueberries on top fell off when cut. A must on any summer bakers list!!!!! I just wish blueberries were fresh all year!!!!!!! Every time I make this recipe there is never a drop left. I make a recipe and a half of the cooked blueberries and add more berries on top. I am a die hard chocaholic but this is by far my favorite dessert. I have made this tart at least 10 times and it has turned out fabulous every time. When I took it out of the tart pan the whole top crumbled off!!!! I will only make this recipe again using another tart crust recipe.Ī very pleasing dessert. I have no idea how all the other reviewers didn't mention how crumbly this crust was. The whole thing was still delicious, but impossible to serve. I must have over-processed the crust, too, because it crumbled at the lightest touch. of the butter in the filling and it was too soft. No fork rating because I modified the recipe a bit. The almond flavor wasn't as pronounced as I expect the original recipe would be, but it was still delicious. I used regular pie crust since I had it on hand. Cover loosely with foil and chill at least 2 hours. Sprinkle remaining 2 tablespoons sliced almonds around edge of tart. Stir currant jelly in small saucepan over medium heat until melted brush over berries. Spread filling in crust sprinkle remaining 2 baskets berries over. Bake until crust is golden, about 18 minutes longer. Bake until crust is set, about 12 minutes. Line crust with foil fill with dried beans or pie weights. Pierce crust all over with fork freeze 30 minutes. ![]() Press dough onto bottom and up sides of prepared pan. Gather dough into ball flatten into disk. Whisk egg yolk and almond extract in small bowl add to processor and blend until moist clumps form. Add butter using on/off turns, cut in until mixture resembles coarse meal. Blend flour, 1/4 cup sliced almonds, sugar, and salt in processor until almonds are finely ground. Lightly butter 9-inch-diameter tart pan with removable bottom. Stir over medium-high heat until mixture boils and thickens, about 3 minutes. Gradually whisk in half of hot berry mixture return to pan. Whisk yolks and cornstarch in medium bowl. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 7 minutes. Baked blueberry tarts.Combine 2 baskets berries, sugar, and lemon juice in heavy medium saucepan. See the fork marks? That prevents a bubble from forming. Since it’s berry season, check out my recipe for Blackberry Slab Pie or Gluten Free Strawberry Shortcake Cupcakes!.Use a pizza cutter to cut your squares evenly.Cheese, ham, veggies, sausage…tons of combos! You can also make amazing appetizers with puff pastry.These would be great with chopped apples mixed with brown sugar and cinnamon in the fall.Bake the tarts by themselves then fill with whipped cream and top with fresh strawberries or raspberries and a sprinkle of sugar for a lovely dessert.I think blueberries hold up the best but use whatever is in season. It adds some sweetness and a deeper flavor. I add about a teaspoon of blueberry jam to each tart.If the pastry is getting warm, put it back in the fridge for ten minutes or so to firm up.Work quickly! Puff pastry will warm up before you know it.Make sure your rolling pin and work surface are well-floured. I usually roll my puff pastry a bit to make it a little bigger so the squares fit more easily in my muffin tin. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |