Prep the mixer and utensils you will need.Measure out the blueberries and store in a container.I waited two days and the puff pastry was too soft and the texture and flavor was off at that point. I tested it by letting it sit overnight and it was ok – but not quite as good. Refrigerate this for a few hours at most. Spread this mix on the cooled baked puff pastry. Step Seven: Add the vanilla, cream cheese, and sugar to your stand mixer and combine well. If yours doesn’t come right down, gently tap it and it will deflate with no problems. Note: The center of the puff pastry will still rise in the oven but will come back down once you take it out and the heated air escapes through the holes. Help the center deflate by gently pushing on it if needed. Step Six: Take it out and allow it to cool. Turn the sheet pan halfway through as most ovens have hot spots. Step Five: Bake the puff pastry for 425 degrees for 15-20 minutes. It will help that area become a beautiful toasty brown color! Step Four: Make an egg wash by whisking the egg and milk together and brush it on the outer one-inch border that you created. Step Three: Poke holes in the center of the puff pastry using a fork. This is the first step to creating that gorgeous edge you see in the photos. Score a one-inch border around the inside of the puff pastry with a knife. It should lay pretty flat, but seal up any gaps in the dough with your fingers. Lay out the puff pastry on the sheet pan. Step Two: Line a sheet pan with a Silpat or parchment paper. During this time, take out the cream cheese and preheat your oven. Step One: Take the puff pastry out of the freezer (or if you just made it, make sure it’s chilled a bit) and allow it to sit on the counter for 30 minutes. Quick read: 20+ Sugars and How to Use Them □ Instructions Super Easy Kid-Friendly Instructions However, you could swap the berries for any other fruit that is fresh and in season.Ĭream Cheese: Try to make your own cream cheese. Sugar: Use a combination of granulated sugar and powdered sugar makes it nice and sweet.īlueberries: We love the flavor of fresh blueberries on this. Don’t forget that you can a homemade version of this in a skinny minute Don’t let it go much longer or you’ll run into issues. Puff Pastry: Thaw this for 20-30 minutes. I hope you’ll love this Alsatian Blueberry Tart as much as I do! If you have any questions, please leave a comment.□ Ingredients Simple Ingredients for a Delicious TreatĪll you need is a handful of ingredients, a few minutes and an appetite! Two of my favorite brands I recommend are Liberte and Maison Riviera. You can usually find it next to sour creams. Although it wasn’t easy to find up until a few years ago, Crème fraiche has now become common in grocery stores in Canada and the US.I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart.Decorations are fun to make, but optional. This recipe will give you enough for a 9-inch (22.9cm) tart pan and you will leftover dough to create some decorations if you would like – such as lattice designs for the top, braids for around the edge of the tart or cutouts. Making your own Pâte Bris é e will make a big difference for this Alsatian Blueberry Tart.Preparing a “migaine” to fill sweet and savory tarts (such as quiches) is quite popular in the Eastern part of France. Its mellow, creamy taste pairs perfectly with the sweetness and acidity of the fruits. Once baked, the “migaine” turns into a soft flan-like texture that wraps around the blueberries. Sometimes referred to as a flan, a filling or a custard, a “migaine” is a simple mixture of crème fraiche and egg yolks. What makes this Alsatian Blueberry Tart truly stand out from other blueberry tarts or pies is the quick custard – called “migaine”– that gets poured atop the blueberries right before baking. The filling: Blueberries with a “migaine” You can simply wet your fingers lightly under lukewarm water and “rub” the cracks to bind the dough back together. If the dough cracks a bit when you roll it out or transfer it into the pan, do not fret. It will warm up slightly, to become easier to roll out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes. The Pâte Brisée needs to be chilled at least 20 minutes before being rolled out.Otherwise, your crust likely will end up too tough once baked. Do not overmix the dough: stop mixing when it just comes together into a rough ball.This ensures little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. And ice-cold water will bind the ingredients together without softening the butter. Cold butter -not room temperature- will distribute into the flour without softening. It is essential to use cold butter and ice cold water to make the dough.
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