Thursday, January 31, 2013

Blueberry Tart:

Crust:1 1/4 cups all-purpose flour, 1/2 cup (1 stick) butter, room temperature, 2 tbsp sour cream
Filling: Blueberries, 3 large egg yolks,3/4 cup sour cream, 3/4 cup sugar, 1/4 cup all-purpose flour

Preheat the oven to 375 degrees F.
Crust: Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, flatten with rolling pin (may need more flour so dough is not sticky) place on to an 11-inch tart pan with a removable bottom. Bake for about 15 minutes, until the crust is set but not browned. Lower the oven temperature to 350 degrees F.

Filling: Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the pan, Place the tart pan on a baking sheet and bake for about 15 min until the custard sets and is pale golden in color, then add the blueberries on top as desired then put back in oven for about 20 - 30 minutes until custard is firm. Cover with an aluminum foil tent if the crust gets too dark. Allow to cool for a while then transfer to a tart/pie server, garnish with whipped cream prior to serving each slice if desired. 

Bon appetit!  

No comments:

Post a Comment