Spoon the blueberries in the center of the pastry, leaving a 1 1/2-inch border all around. Set aside. Roll out the puff pastry to a thickness of about 3 mm and to form a rectangle about 35 x 15 cm. Cooking . If you have a business development or DMCA inquiry, Click Here. For the filling: 8 ounces high quality cream cheese, softened I’ve tried this recipe with fresh and frozen blueberries with great results from both. She is so much fun as well as a very keen business woman. I am so thankful that Sophia opened up her home and life to Øyvind and I. Put the flour on your countertop/work surface, make a well in the center and pour in the contents of the bowl plus the lemon zest and softened butter. 125g (1/2 cup + 2 tablespoons) caster sugar, 100g (1/3 cup + 1 tablespoon) butter, softened at room temperature, 180g (1 ¼ cups) fresh blueberries (frozen, defrosted and drained is also ok - just be sure to get rid of as much of the liquid as possible). For this delicious tart François used a lift-out rectangle mould about 30 cm long and 10 cm wide. Stir in the almonds, egg and almond extract. Hei! Fold the pastry border up and over the blueberries, pleating it as necessary. I’m Whitney, an American living in Norway. Trim the edges of the pastry. In a bowl, mix the egg with the sugar and a pinch of salt. Preparation . Put the flour on your countertop/work surface, make a well in the center and pour in the contents of the bowl plus the lemon zest and softened butter. 2 egg yolks. You state to: "Cream together pudding and vanilla until smooth.". Transfer this preparation to a saucepan and cook on medium heat until it thickens. I obtained it when I purchased the family collection from the Paulson Estate in Boise, Idaho in 1994. Increase oven to 160°C and bake tart until the filling starts to set (30 minutes). If you use frozen blueberries, be sure to drain them well as all the extra liquid will bake out of the tart and ruin its final presentation. If you are uncomfortable with this, feel free to go directly the company's web site and search for item itself. Copyright © 2009-2014 • All Rights Reserved •. Advertising on Group Recipes is sold by SheKnows.com. Beat together the butter and sugar until it is light and fluffy, about 1 min. Form dough into ball and chill 30 minutes. Schedule your weekly meals and get auto-generated shopping lists. Use the Help Forum for that. Post a link to another recipe or group by pasting the url into the box where you want it to show up. Roll between wax paper to 12" circle and fit into tart pan. 2 tablespoons granulated sugar. If you overwork the flour, the pastry crust will not turn out flaky – so DO NOT OVERWORK the flour. SBS acknowledges the traditional owners of country throughout Australia. Add the grated butter in a small dish and place … This blog currently has affiliate relationships with various online retailers, which give me a percentage of sales if you buy a product through the link posted on my blog. Form dough into ball and chill 30 minutes. In a bowl, mix the egg with the sugar and a pinch of salt. Heat the milk with the vanilla pod until almost at boiling point. For the Dough; Take 1 stick butter, grate it on a box grater on the side with the bigger holes. Heat oven to 190C/170C fan/gas 5. As fate would have it, we got in touch and met up at her place so I could learn a few secrets about French baking. Mix the hot milk with the egg yolk preparation. Mix the thickened cream into the cold custard and spread this over the base of the pastry. Fold the edges of the pastry into the top of the blueberries, and then top the tart with the crumble topping. Free Access to more inspired recipes, tips and freebies sent to your inbox! During our time together, I learned how to make this tart, savory brioche and homemade pasta (the other two recipes are coming soon on the blog). | All eggs are 55-60 g, unless specified. Set aside. Sophia Zidi, Owner of So Délices and Baker Extraordinaire. Filed Under: Baking, Desserts, Ethnic, Recipe Tagged With: blueberries, butter, egg, flour. Read More…. Blend butter, flour, sugar and almonds to crumbly consistency. Set aside. Slice the tart into 6 portions. Learn how your comment data is processed. Instructions. I know what you mean, my mouth was drooling as I was typing this one up. Bake for 20-25 minutes, or until golden brown. While the pastry is softening, make the crumble topping by combining 3 tablespoons each of butter, sugar and flour until crumbly and it has the texture of sand. 1 egg white. Garnish the top generously with blueberries and sprinkle with the 2 tbsp of extra caster sugar. This website uses cookies to improve your experience. I love tarts.....they are so elegant looking.... Great post..... Take Note We will not respond to member emails. Top with pie filling then chill for several hours. 6 . Remove the tart from the oven and allow to cool. 50 min. This tart is less robust than many out there but no less satisfying. Sophia and I found each other via Instagram a few months back and figured out we also belonged to a foodie group on Facebook together a few weeks after we first started following each other. Start browsing till you find something. Add egg yolk, water and almond extract. And even more, who doesn’t love blueberries wrapped in a buttery flaky pastry crust? For the filling, stir sugar and potato starch/cornflour into blueberries, pour onto the cake tin. | All herbs are fresh (unless specified) and cups are lightly packed. Bake in a pre-heated 200 C oven for about 30 minutes, until the pastry is golden and baked. https://www.tasteofhome.com/recipes/heavenly-blueberry-tart An eccentric French gendarme, called François, prepares a blueberry tart recipe, and Christian Maier introduces a special wine. Lift the pastry and line the base and sides of the tin with it. Blend butter, flour, sugar and almonds to crumbly consistency. Fill the pastry circle with the blueberries in the middle. An eccentric French gendarme, called François, prepares a blueberry tart recipe, and Christian Maier introduces a special wine. June 30, 2014 By Whitney Love Leave a Comment. I look forward to seeing her business in Oslo grow and reading about her in the national news (yes her food and her energy are that amazing!). | All vegetables are medium size and peeled, unless specified. Who doesn’t love blueberries? 20 min. 1 cup flour. How to make it. For the pastry: 1/2 cup (1 stick) unsalted butter. Yummers. Exclusive TV sneak peeks, recipes and competitions, Episode guide | Cook like an Italian with Silvia Colloca, The eternal appeal of 'doorstopper' slices, Feels like home: You couldn't give big plate chicken a better name, Please "kueh" here for psychedelic treats, BBQ seared Murray cod with lemon myrtle pippies. In a bowl mix the egg yolks with the 50 g sugar for 1 minute, then mix in the plain flour. No idea what to search for? Return preparation to the bowl, whisk for 10 seconds and allow to cool. The Tour de France riders spend the whole day in the alps and chef Gabriel Gaté discusses the food of the region. Work to combine the flour and the other ingredients until smooth, but be careful not to overwork the flour. Cover tart with two-thirds of the blueberries. Serve with vanilla ice cream or double cream. We'll do the rest. Once the pastry has cooled in the refrigerator, take it out of the fridge and allow it to soften at room temperature for 10 minutes. Bake the tart in the preheated oven for abut 40-45 minutes or until the pastry is cooked and browned. It’s great in summer when one wants to serve something delicious alongside  the world’s best vanilla ice cream. By using this site, you agree to our use of cookies but you may opt-out if you wish. Finding ways to cook real food, every day, and without going broke is a challenge here in Norway – a challenge that I enjoy taking on at every meal. Cream together pudding and vanilla until smooth. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Dust with icing sugar and garnish with a dollop of cream and a few mint leaves. Serves . | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. This site uses Akismet to reduce spam. This recipe came from an estate sale. I know I do and I bet, so do most of you.