Once it’s rolled out transfer it to a parchment paper lined baking sheet by rolling it onto your rolling pin and rolling it back out on the sheet. Roll until you have about a 14” round that’s about an 1/8” thick. It’s okay if the edges are not super pretty because this IS rustic, after all. Once the dough is nice and chilled roll it out on a floured surface. Or painting a wall…I’m just kidding, nobody can make painting a wall interesting. Okay, I’m exaggerating but it’s hard to make Galette making sound super interesting but I think it’s one of those things you just have to do and find out for yourself. Now that we have a chilled crust on our hands things are about to get ca-razyyyy. R ustic Blueberry Tart Made with a golden, flaky crust and a sweet blueberry filling, this baked blueberry tart is guaranteed to satisfy your sweet tooth especially when it’s served with a cup of great tasting coffee for breakfast or dessert The sprinkled sugar topping creates a nice crunch and makes all the difference. Once the crust is ready, preheat the oven to 400F. Now that the dough is done you are halfway to a pie! The best part is this filling is honestly so easy-oh, and it’s delicious! In a bowl mix together the blueberries, sugar, cornstarch, and lemon zest and yes, you are done! Set it aside until the crust is completely chilled. Chill at least an hour or for 30 minutes in the freezer. Wrap it in plastic and place in the refrigerator to chill before use. On some plastic wrap turn out the dough and press everything together to form a disk of dough. Once it’s reached this stage add in the ice water and pulse again a few times until the dough has large crumbles that come together when pressed. Give all of this a few, quick pulses until the mixture is crumbly. Begin with 1 cup of flour in the food processor and then cube your butter and sprinkle on top of the flour and then top with remaining 1 cup of flour, salt, and sugar. This rustic tart is great blueberry recipe to make when fresh blueberries are in the markets. Make sure your butter is frozen before you start making your dough. Gently fold up the edges of the dough over the berries, pleating every 2 inches or so. It’s so simple to put together and can all be done in a food processor. Line the pastry case with crumpled greaseproof paper and add some baking beans. For Pie’s I love to use this Buttercrust Pastry Dough recipe from Chef John! It’s absolutely delicious and perfect for sweet and savory pies. The cookbook is available in bookstores or online from, BN.com or every good Galette (or Pie) we start with the crust. This heart-healthy recipe and more than 150 others are available from the nation's #1 heart center in the "Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook" (© 2007 Broadway Books). Reduce the sugar substitute to 2 tablespoons.Add 1/4 cup dried currants that have been softened in 2 tablespoons dry sherry.Substitute 3 large, peeled, thinly sliced Granny Smith apples for the berries. Serve warm or at room temperature with a dollop of light whipped topping, if desired. Generously coat the top of the tart with cooking spray and bake 40 to 45 minutes, until the berries are cooked and the pastry is golden. Using wet fingers, bring up the border of the dough over the edge of the berries, pleating as you go to form a rustic free-form oval or rectangle. ![]() Mound the berries on the pastry, leaving a 1 ½-inch border. On a lightly floured board, roll the puff pastry into a 12 x 14-inch rectangle. ![]() Stir in the cornstarch, lemon zest and sugar substitute, making sure that all berries are well coated. Coat a nonstick baking sheet with cooking spray. Frozen light whipped topping, thawed (optional).1 sheet frozen puff pastry (1/2 of a 17.3-ounce package), thawed.Unbleached all-purpose flour, for dusting.Refrigerated butter-flavored cooking spray.Frozen puff pastry to the rescue for a quickly assembled dessert that can be adapted as various seasonal fruit harvests arrive at the market. Blackberry & Blueberry Rustic Tart 4 cups fresh blueberries 2 cups fresh blackberries 2/3 cup sugar 1/3 - 1/2 cup flour 2 Tbsp lemon juice 1 egg.
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