From: Yahoo.com
Different tastes - much like smells or songs-evoke memories of childhood. Having grown up in a family of restaurateurs - Italian ones at that - I was introduced to a variety of flavors at a very young age. Certain olive oils and herbs, or a perfectly ripe tomato can take me back to my grandmother's dinner table, but for my boyfriend, its blueberry pie. However, I'm not really a fan. Blueberry pie is gummy and sweet, and often tastes over-processed. But, I'd been promising him one for ages, and Christmas was finally time to deliver. Adamant to not present a gummy, sugary one, I turned to Bill Corbett, the pastry chef I worked with at dona, for advice. What he gave me was a recipe for more of a tart than a pie, but either way, delicious. After a few tries at rolling the crust, I presented a dish that was perfectly tart, thanks to the zest of two lemons, and not at all gummy, because only the crust is baked before the filling is poured and chilled to serve. It was a hit with not only my boyfriend, but i too was a fan. And for the pastry challenged, Bill agreed to share his recipe. Enjoy! Bill Corbett's Blueberry Tart Crust Ingredients
遜 cup confectioner's sugar
2 cups all-purpose flour
村 teaspoon salt
1 遜 teaspoon ground cinnamon
1/3 cup ground almonds
1 遜 teaspoon baking powder
1 遜 teaspoon of rum
4, hard-boiled egg yolks, grated on small side of box grater or pass through sieve
2 遜 sticks of butter, softened Crust Instructions
1. Preheat oven to 325属F.
2. Place the sugar, flour, salt, cinnamon, almonds and baking powder in a mixer with a paddle attachment and combine on low speed.
3. With mixer running, add rum and grated, hard-boiled egg yolks.
4. Add butter a little at a time and mix, maintaining low speed until just combined.
5. Gather dough and press into a flat disk, wrap in plastic, and refrigerate for half an hour.
6. Once dough has rested, roll out to 1/4" thick, flouring surface well so as not to stick to rolling pin.
7. Drape rolled out dough over tart pan and press into pan.
8. With a fork pierce the bottom of the dough many times so that the steam is released during baking and the dough doesn't puff up.
9. Refrigerate again for a half hour to rest the dough.
10. Bake at 325属F until crust is golden brown. Filling Ingredients
2 lbs. fresh (if possible) blueberries
1 cup sugar
Zest of 2 lemons
遜 vanilla bean, scraped
村 cup cornstarch
遜 cup water Filling Instructions
1. Combine the blueberries, sugar, lemon zest and vanilla bean in a saucepan and place over medium heat.
2. Combine cornstarch and water in a mixing bowl and whisk to dissolve.
3. When blueberry mixture is steaming, pour a little of the hot liquid into cornstarch mix, whisk to combine and return mixture to pot stirring constantly until mixture thickens and bubbles.
4. Immediately pour into shell and refrigerate until cool. |
