🇫🇷 French blueberry tart recipe: surprisingly easy and amazingly tasty

Описание: Hi, I'm Cassandre, and today I'm going to share a classic French dessert: La Tarte aux myrtilles (Blueberry Tart).

The French blueberry tart is a very basic fresh fruit tart, and its components are very simple: pâte sucrée (sweet tart dough), crème d'amande (almond cream), and fresh fruits. Many people may think that baking a tart is very complicated and difficult, but when you actually make it, you'll find that it's surprisingly easy.

In fact, a tart shell is no more difficult to make than a cookie or a cake, and almond cream is even simpler. Basically, you just need to add all the ingredients in order, whisk them together, and emulsify them well, and then you're done. Almond cream has a wide range of applications, so once you've learned how to use it, you'll be able to make all kinds of fruit tarts, galette des Rois, or all sorts of classic recipes such as almond croissant or backwell tart, all of which are based on it.

This recipe is based on a Le Cordon Bleu recipe, but we changed the ingredients a little and adjusted the amounts.
Winter is a great season for making tarts or pies.Since the temperature is dropping, come and explore the world of sweet tarts with us, and learn the secrets of French fruit tarts!
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🇮🇹 Here's the recipe for French Blueberry Tart:

✎ Ingredients Ingrediens
☞ Pâte Sucrée (sweet tart dough)
All-Purpose Flour 80g
butter 48g, diced and cold
Powdered sugar 28g
A pinch of salt, about 0.5g
Egg 16g

☞ Crème d'amande (Almond Cream)
Unsalted butter 32g, softened at room temperature.
Caster sugar 32g
Almond flour 32g
Rum 4g
Egg 26g
❈ This time, we have reduced the amount of almond cream filling, making it lower than the tart shell. This has resulted in a less sweet and more refreshing flavor.

☞ Decoration
Apricot jam 20g
Blueberry 100g
Powdered sugar 8g

☞ Baking mold size: 20cm × 8cm × 3cm rectangular tart mold.
📍 If using a 15cm / 6-inch diameter round tart mold, multiply the recipe by 1.1 times.

✎ Instructions
1. Brush the baking mold with softened butter.
2. Make the sweet tart dough. Sift the flour, powdered sugar and salt, then put them into the mixer.
3. Add iced butter and beat until crumble forms.
4. Add the egg and beat roughly to form a dough. Pour onto a work surface and press the dough with a rolling motion for one or two times until a fine, even texture is formed.
5. Form into a ball, flatten slightly, wrap in plastic wrap and refrigerate for at least an hour.
6. Roll out the tart dough to a thickness of 3mm, cut out a piece of tart dough 5cm larger than the size of the baking mold and press it into the mold, pressing it tightly against the bottom and edges of the mold to remove any excess dough.
7. Pinch gently along the edges with your fingers so that the tartlets are slightly higher from the top edge of the baking mold, and refrigerate for later use.
8. Make the almond cream. Creamy the butter, add the sugar and mix well; then mix in the almond flour and mix well; add the egg mixture and mix well to emulsify.
9. Combine. Pour the almond cream into the tartlet and spread evenly.
10 Preheat the oven to 170°C and bake for 35 minutes. Remove from the oven and let cool on a wire rack before unmolding.
11. Soften the apricot jam. Heat the jam for 20 seconds in microwave oven at 500W. Brush the filling with apricot jam and arrange the blueberries on top, the jam will help the blueberries to hold together, then sprinkle with powdered sugar.
12. Store in an airtight container and refrigerate for two to three days.

For the full recipe and FAQs, visit:
https://loafroom.funique.info/doc/8c3...
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Video Chapter:
00:00 Opening
00:31 ingredients
01:38 How to make sweet tart dough (Pâte Sucrée)
08:04 How to make almond cream filling (crème d'amande)
10:38 Combining the shells and fillings, oven settings, temperature and time
11:33 Remove from oven, process blueberries and garnish
13:35 Enjoy the French blueberry tart
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