TARTE　SAISONS Blueberry Tart

June 13, 2007 French style tart with a low sugar content in the shells. You don’t need to bake the shells beforehand. Let the filling batter stand in the refrigerator overnight for a smooth texture. For glazing, you can use any kind of jam. You can also substitute blueberries with raspberries or currants.

●Preparation Tip ●Dough Photo #1 Photo #2 Photo #3 Dice butter into small pieces. In a bowl, combine flour and butter. Rub the mixture between the palms of your hands until crumbly. (Photo #1) Pour in egg yolk, water, sugar and salt, a little at a time, and lightly knead the dough until smooth. Then press the dough together. (Photo #2) Wrap the dough in plastic wrap and refrigerate for about one hour. Roll out the dough to 2 - 3 mm thick. If sticky, dust the rolling pin and the board with flour. Cut out circles, slightly larger than the tart molds. Press each dough into a tart mold. Roll the rolling pin over top of each mold to get rid of excess dough. (Photo #3) ●Filling Photo #1 In a bowl, cream together egg and sugar. Add almond powder and blend. Pour in milk and wine, in that order, and blend well. (Photo #1) ●Finish Photo #1 Photo #2 Fill each shell with the filling 4/5 full. (Photo #1) Bake in a preheated oven at 180 °C (356 °F) for about 30 minutes until golden. (Photo #2) After cooling, spread jam over, and top with a generous amount of blueberries. Servings per Recipe Calories per Serving Ready In 4  eight 6 cm tarts  0kcal 180 minutes Dough butter 60g  cake flour 100g  egg yolk 20g  water 10g  sugar 4g  salt 2g  【Preparation】 - Sift flour. - Chill butter well. Filling whole egg 50g  sugar 40g  almond powder 10g  milk 90g  white wine 20g  Finish jam   blueberries 200g