Alsatian-Style Blueberry Tart

A recipe by Baking with Dorie

Berry Bliss

Our 4th recipe to review is on page 289 from Baking with Dorie.

This recipe is perfect for beginners who really want a dessert to impress.

If pies scare you, then this is your kind of dessert. It is extremely forgiving.

Tart Shell Tips

  • this dessert definitely must be made in a springform pan
  • the sweet tart dough on page 348 is an excellent recipe
  • I would add the lemon zest
  • I made my dough in a kitchen-aid with regular beater
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  • 2 tablespoons of sugar equals 30grams
  • I always roll my pastry with plastic wrap on top- it helps to prevent sticking and doesn’t use excess flour
  • once dough is placed over top of tart pan, gently push inside and up sides to ensure pastry is tight against sides
  • use a rolling pin, roll over top and excess pastry will automatically fall off
  • instead of beans or baking stones I always use granulated sugar/ it gets into all the groves for an even bake/    BONUS the almost caramel flavour sugar can be used in any recipe to add some depth of flavour
  • always chill the pastry for a minimum of 1 hr prior to baking

 

 

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The Fill

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  • If you make a lot of fruit pies you want to remember this trick- the almond flour/ sugar combo helps keep the bottom crust crisp
  • no more soggy bottom pies- breadcrumbs work great, in bakery I use cookie crumbs
  • 1 tablespoon of sugar equals 15 grams
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Finishing Touch

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You can make your tart a little fancy by adding whipping cream. Try adding a flavour that complements blueberries. I added a tablespoon of lemon curd to my whipping cream. Think about adding some extra flavour as well to the tart. Mint, basil or lavender would be lovely.

 

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The Results

My rating of this recipe is 5 out of 5. I definitely will make again, but next tart I will use sweet cherries.

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