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. 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. This website uses cookies to improve your experience. You can contact the sales team for more info. It’s great in summer when one wants to serve something delicious alongside  the world’s best vanilla ice cream. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Slice the tart into 6 portions. This recipe came from an estate sale. Transfer this preparation to a saucepan and cook on medium heat until it thickens. Fold the edges of the pastry into the top of the blueberries, and then top the tart with the crumble topping. I know I do and I bet, so do most of you. SBS acknowledges the traditional owners of country throughout Australia. If you are uncomfortable with this, feel free to go directly the company's web site and search for item itself. 20 min. 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). Cooking . Roll out the puff pastry to a thickness of about 3 mm and to form a rectangle about 35 x 15 cm. June 30, 2014 By Whitney Love Leave a Comment. Bake for 20-25 minutes, or until golden brown. Serve with vanilla ice cream or double cream. Set aside. Work to combine the flour and the other ingredients until smooth, but be careful not to overwork the flour. An eccentric French gendarme, called François, prepares a blueberry tart recipe, and Christian Maier introduces a special wine. Trim the edges of the pastry. I’m Whitney, an American living in Norway. Filed Under: Baking, Desserts, Ethnic, Recipe Tagged With: blueberries, butter, egg, flour. Sign up for my special subscribers list and get all of the above plus my FREE no-strings-attached eBook “The Ultimate Guide to Norwegian Food”! Top with pie filling then chill for several hours. Cover tart with two-thirds of the blueberries. Dust with icing sugar and garnish with a dollop of cream and a few mint leaves. Who doesn’t love blueberries? She is so much fun as well as a very keen business woman. Spoon the blueberries in the center of the pastry, leaving a 1 1/2-inch border all around. Free Access to more inspired recipes, tips and freebies sent to your inbox! The Tour de France riders spend the whole day in the alps and chef Gabriel Gaté discusses the food of the region. Sophia Zidi, Owner of So Délices and Baker Extraordinaire. Advertising on Group Recipes is sold by SheKnows.com. I’ve tried this recipe with fresh and frozen blueberries with great results from both. 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. If you have a business development or DMCA inquiry, Click Here. | All eggs are 55-60 g, unless specified. Form dough into ball and chill 30 minutes. In a bowl, mix the egg with the sugar and a pinch of salt. Learn how your comment data is processed. Shape the pastry into a log, wrap in plastic film and allow it to rest in the refrigerator for at least an hour, overnight if possible. 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!). 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. Remove the tart from the oven and allow to cool. 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. I love tarts.....they are so elegant looking.... Great post..... Take Note We will not respond to member emails. 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. Copyright © 2009-2014 • All Rights Reserved •. Add egg yolk, water and almond extract. Garnish the top generously with blueberries and sprinkle with the 2 tbsp of extra caster sugar. Roll between wax paper to 12" circle and fit into tart pan. Preparation . 2 tablespoons granulated sugar. We'll do the rest. Form dough into ball and chill 30 minutes. Increase oven to 160°C and bake tart until the filling starts to set (30 minutes). Set aside. You state to: "Cream together pudding and vanilla until smooth.". Hei! 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. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. 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. Instructions. Set aside. Top with remaining blueberries, reserving some to serve, and bake until tart is golden around the edges, just set in the centre and the filling temperature reaches 92°C (15-25 minutes). Stir in the almonds, egg and almond extract. Return preparation to the bowl, whisk for 10 seconds and allow to cool. How to make it. 6 . | All herbs are fresh (unless specified) and cups are lightly packed. Post a link to another recipe or group by pasting the url into the box where you want it to show up. Fill the pastry circle with the blueberries in the middle. If you overwork the flour, the pastry crust will not turn out flaky – so DO NOT OVERWORK the flour. 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. 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).