Friday, July 6, 2012

Blueberry Tart-Without the Crumb



Remember the blueberry tart from few days ago?  Well since I had dough for another tart shell I used it to make a version of this wonderful apricot tart from Elra's baking, one of my favorite food bloggers.  I figured that most summer fruit will work in this tart, but since I had an over abundance of blueberries you get another blueberry tart.  Cherries would work as well, so would plums.


The crust can be any sweet tart dough of your choice, Elra's recipe, or the recipe I used, which is adapted from Sherry Yard.  The filling is a modified version of Elra's, I used lemon zest to flavor it and I used GF flour in mine.



Delicious!

Blueberry Crumb Pie

For the Crust:
2 cups a/p flour, or GF mix of your choice
1 cup yellow cornmeal
1/3 cup sugar
1 tsp salt
8 oz cold butter, cut in 1" pieces and chilled
Zest of two lemons
4 egg yolks
1/4 cup heavy cream

Pie Crust:
Mix the yolks and the cream together, set aside.  Mix the first four ingredients, either in a food processor bowl or a mixer bowl.  Add the chilled butter pieces and the lemon zest, pulse or mix with a paddle attachment until the mixture contains only small pieces of butter.  Add the yolks and cream mixture and pulse or mix just until incorporated.  Roll half of the dough into a disk and wrap in plastic wrap, refrigerate for an hour.  This recipe makes two pie crusts.

Filling:
4 TBS (50 g) unsalted butter, softened
1/4 cup (30 g) sugar
Zest of one lemon
1 large egg, at room temperature
1/4 cup (50 g) all-purposed flour or G/F flour
1/8 tsp baking powder
1 cup blueberries or fruit of your choice

Cream butter and sugar together, add the zest, mix.  Add the egg and mix until smooth.  Add the flour and baking powder and mix well.  Spread onto the chilled crust shell, distribute the blueberries on top and bake at 375F  for 25 minutes, or until golden.

NOTE:  For tarter fruit like plums I would increase the amount of sugar to maybe a 1/3 cup since the filling is not sweet at all, which is how I like it.

10 comments:

Rosa's Yummy Yums said...

That is something I adore! Perfect with blueberries.

Cheers,

Rosa

Dewi said...

The tart looks very tempting. I must try it with blueberry next time.

Simona said...

Very nice! Enjoy your surplus of blueberries :)

Vaty ♪ said...

ma che bontà! che bello seguirti Laura ^_^
vaty

Laura said...

Rosa, it looks like we are both in summer baking mode.

Dewi, thanks for the inspiration, I will have to try it with apricots next.

Simona, I can't have enough blueberries, so tasty.

Vaty, sei troppo gentile, grazie!

Jane said...

Will definitely be making this one, and so glad you posted it!

lisa is cooking said...

What a great tart for summer fruits! Right now, I have lots of cherries to use, and this would be perfect for them. It's beautiful with blueberries though.

Sandra said...

I remembered that you posted blueberry recipes a while back. This is the one I'd like to try with my blueberries that I froze for later use. You pictures are fabulous!

Hillary Miller said...

Hi Laura,
What a wonderful pics of Blueberry Crumb Pie you have here.
Perhaps you're interested to submit your food photos on our food photography site that has tagline "Food Photography that will make you hungry" :)
http://www.foodporn.net
It's free to submit, free to join, and a lot of members can enjoy your creation!

kumars kitchen said...

have made this before with strawberries but think they would really be adorable with blueberries,delicious to the core
view our blog
indiaandworldcuisine.blogspot.in

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