wild blueberry tart with streusel
1 tsp (7g) sea salt
6 tbsp (92g) water
8 oz (222g) butter, softened
3 cups minus 2 tbsp (370g) AP flour
In a small bowl mix salt with water using a rubber spatula until salt has dissolved. Place butter and flour in the bowl of a stand mixer. Mix with paddle on slowest speed until well combined. Do not over mix. Add water and mix only until dough comes together. Scrape mixture onto a sheet of plastic wrap and flatten into a square, divide into 2. Cover each piece tightly with plastic wrap. Chill one half in fridge overnight. You will only need one for this tart. Place other half in freezer and use for another tart. Will last up to 1 month in the freezer.
The following day, use the refrigerated dough to line a 9inch tart pan.
On a lightly floured surface, roll out dough to 1/4 inch thick circle and line the tart pan. Prick the bottom of the dough with a fork to perforate. Cover with plastic wrap and chill for 1 hour.
Pre-bake the tart. Oven 325F.
Line the tart with a piece of parchment paper and fill with baking weights. Bake the crust for 15 minutes then remove the weights and parchment and bake for another 15 minutes until golden brown and evenly colored. Let cool.
4 tbsp (60g) butter, cold and cubed
1/3 cup (88g) turbinado sugar
1/2 cup (70g) cake flour
3/4 cup (70g) almond flour
1/2 tsp cinnamon
1 tbsp (13g) elderflower cordial
Oven 325F. Line a baking sheet with parchment.
In a food processor, add all of the ingredients. Pulse until ingredients incorporate but are still crumbly and not one mass. Sprinkle evenly over parchment and bake for 20-25 minutes, stirring occasionally until golden brown and crisp. Let cool completely. Will keep in freezer for 1 month.
10oz (280g) frozen wild blueberries
1/4 cup (51.5g) sugar
1 1/4 tsp (6g) lemon juice
1 1/4 tsp (6g) water
1 tsp cornstarch
1 tsp vanilla
2 (36g) egg yolks
1/4 cup (56g) whole milk
1/4 cup (56g) heavy cream
2 tbsp + 1 tsp (17g) streusel
In a medium saucepan, combine blueberries with 1 tsp of the sugar and bring to a boil. Turn heat to medium low and boil for 2 minutes.
Meanwhile, whisk together lemon juice, water and cornstarch in a medium bowl. Gradually stir the mixture into the berries and simmer 1 minute, until thickened. Continue to simmer until very thick. Remove from heat.
Beat egg yolks, remaining sugar and vanilla with a whisk until thickened. Add the milk and cream and beat together until sugar dissolved. Stir in the blueberries.
Sprinkle the streusel in an even layer over the bottom of the tart shell. Spread the blueberries on top. Bake 30 to 40 minutes until just set. Let cool completely.
6 oz (168g) frozen wild blueberries, thawed and drained of excess liquid
1/4 cup (29g) streusel
On the cooled tart, spread the blueberries into one even layer. Sprinkle the streusel over the berries. Dust with powdered sugar only right before serving.
Recipes from The Art of French Pastry by Jacquy Pfeiffer (checked out from my local library)