#Blueberry Tart recipe

[askwhatsforlunch]

Tarte aux Myrtilles (Blueberry Tart)

Today, I’m going to visit my friend Marie for lunch, and I told her I’d bring the dessert. Thus, and as I returned from the market with a heap of gorgeous blueberries the other day, I baked this beautiful Tarte aux Myrtilles. A simple but nonetheless delicious fruit tart, too good not to share with mates! 

Ingredients (serves 4 to 6):

285 grams/10 ounces Pâte Brisée

1/4 cup almonds

2 cups fresh blueberries

2 large eggs

1/3 cup caster sugar

2/3 cup double cream

1 teaspoon Vanilla Extract

Preheat oven to 200°C/395°F. Genrously butter a 20cm/8�� tart tin; set aside.

On a lightly floured surface, roll Pâte Brisée out into a large circle. Gently fit Pâte Brisée circle into prepared tin, letting the Pastry overhang a little on the edges. Prick the base and edges of the Pastry case with a fork, and blind bake in the warm oven, 10 minutes, at 200°C/395°F.

Place almonds in a small food processor, and blitz until it has a coarse meal texture. Set aside. 

Thoroughly rinse and drain blueberries. Set aside.

Once the Pastry case is blind-baked, scatter ground almonds at the bottom and gently spread into a thin layer. Add blueberries on top, and arrange into an even layer as well. Return to the oven, and bake, a further 15 minutes, at 200°C/395°F.

Meanwhile, break the eggs into a medium bowl. Whisk, gradually adding sugar until well-blended. Then, whisk in double cream and Vanilla Extract until well-combined.

Gently pour egg and cream mixture over the softened blueberries, and return to the oven one last time, and bake, 20 minutes, at 200°C/395°F.

Serve Tarte aux Myrtilles warm, with a generous dollop of crème fraîche, or allow to cool before serving. It pairs well with a well-chilled Late Harvest Riesling, or a light sparkling white, like Crémant d’Alsace.

[simmeringstarfruit]

Classic Blueberry Tart

Rich and vibrant blueberry tart, featuring a crisp yet tender sweet pastry crust (pâte sucrée) filled with luscious jammy blueberry filling, then topped with more fresh seasonal summer blueberries. A timeless classic dessert with hints of vanilla and fresh lemon, this homemade blueberry tart is sure to impress. Inspired by the blueberry tart recipe from Stardew Valley. Jump to Recipe Pie…

[daily-deliciousness]

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[katyaapekina]

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[niftyrecipe]

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[vegan-nom-noms]

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[thelordismylightandmysalvation]

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[askwhatsforlunch]

Blueberry Galettes

These simple Blueberry Galettes make a more-ish and deliciously comforting dessert to your weekend lunch, especially on a grey and rainy day! Happy Sunday!

Ingredients (serves 3):

1 1/3 cup frozen blueberries

4 tablespoons caster sugar

2 tablespoons coarnflour (starch)

1/2 lemon

415 grams/14.6 ounces Almond Pastry 

1 egg

Icing Sugar, for sprinkling

Preheat oven to 200°C/395°F. Line a baking tray with baking paper; set aside.

In a medium bowl, combine frozen blueberries, caster sugar and cornstarch. Thoroughly squeeze in the juice of the lemon halve. Give a good stir until perfectly combined. Set aside.

Divide Almond Pastry into three equal portions, and roll each onto a lightly floured surface, into a circle, not too thinly. Trim the edges, and gently place Almond Pastry circles onto prepared baking tray.

Arrange blueberry mixture in a heap onto the centre of the Pastry circles. Fold the edges of the galettes, slightly on top of the blueberries.

Break the egg in a small bowl, and beat it lightly.

Brush the edges of the galettes with egg wash.

Place in the hot oven, and bake, at 200°C/395°F, 25 to 30 minutes, until pastry is a nice golden brown colour.

Remove from the oven, and let cool slightly. Then, sprinkle lightly with Icing Sugar.

Serve Blueberry Galettes, warm or cooled, with or without a scoop of Whisky Ice Cream or a dollop of crème fraîche, and a glass of chilled Champagne!

[gobbluthbutagirl]

haters WILL see what i baked yesterday & today

[daily-deliciousness]

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[psychedelic-charm]

Fruit Crumble Pie Recipe

Ingredients:

For the Fruit Filling:

4 cups mixed fruits (e.g., apples, berries, peaches, or plums)

1/4 cup granulated sugar (adjust to taste)

1 tablespoon lemon juice

2 tablespoons cornstarch (for thickening)

1 teaspoon vanilla extract (optional)

1/2 teaspoon ground cinnamon (optional, for extra flavor)

For the Crumble Topping:

1 cup all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

Instructions:

Preheat your oven to 350°F (175°C).

In a large bowl, toss the mixed fruits with sugar, lemon juice, cornstarch, vanilla extract, and cinnamon (if using).

Spread the fruit mixture evenly into a pie dish or baking dish.

In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt.

Add the cold butter cubes to the dry mixture and use a pastry cutter or your fingers to mix until it forms a crumbly texture. You want small butter chunks throughout the mixture.

Sprinkle the crumble topping evenly over the fruit filling.

Place the pie in the oven and bake for 40-45 minutes or until the topping is golden brown and the fruit filling is bubbling.

Let the pie cool for a few minutes before serving. Serve warm with vanilla ice cream or whipped cream, if desired.

Enjoy your homemade Fruits Crumble Pie!

[the-shy-artisan]

the god of war cookbook has a recipe for olive bread and i've never been more excited to make something oh my god