The Art of French Pastry

WILD BLUEBERRY TART ...

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YIELD | ONE 9-INCH TART 2-DAY RECIPE Every summer my mother would take me to see my crazy uncle Antoine i ...

spend hours each day gathering blueberries in the hills above the village. Oncle Antoine carried special metal ...

late morning, each of us carrying two large buckets. We’d pick berries for a while, then sit down in ...

with anywhere from 5 to 8 kilos—10 to 15 pounds—of berries. Antoine used most of his berries for schnapp ...

through and through, unlike cultivated blueberries, and custard, baked until just set. BEFORE YOU BEGIN Get out th ...

temperature: Equipment for the dough of your choice Digital scale, set to metric weights 1 pastry brush 1 medium sa ...

1 paring knife 1 stainless steel hand whisk 1 sheet pan Read this recipe through twice from start to f ...

closer to the blueberries we use in France and should always be used for blueberry tarts. They are blue and ...

Juice always raises a red flag for pastry chefs because it can make the tart crust soggy. The amount will ...

through the dough or bubble upward as the tart bakes. The egg wash is brushed on the tart shell and will prevent ...

create a barrier that protects the shell from the liquids in the filling. The streusel absorbs liquid as well, ad ...

Sweet Dough, Pâte Sablée or Pâte Brisée | One 9- inch crust (½ recipe, about 350 grams) | One 9- inch crust ...

23 / 10 ounces Frozen wild blueberries | 280 grams | 10 ounces or 2¼ cups Granulated sugar | 51.5 grams | ...

Water | 6 grams | 1¼ teaspoons Cornstarch | 2.5 grams | 1 teaspoon Vanilla bean | ½ bean | ½ bean Eg ...

Heavy cream (35% fat) | 56 grams | ¼ cup Streusel, fully baked | 17 grams | 2 tablespoons plus 1 teas ...

then roll out and line your tart pan or ring. Let rest in the refrigerator for several hours or preferab ...

325°F/160°C with the rack positioned in the middle. Brush the fully baked tart shell with egg wash and bake ...

low and boil for 2 minutes. 4 Meanwhile, whisk together the lemon juice, water, and cornstarch in a medium ...