Sunday, 11 July 2010

Tarte Aux Myrtilles

What a scorcher! It’s beautiful outside! It's definitely not suitable weather for fatty chocolate fudge cake of death (I don’t want to play with butter cream in this humidity) so how about a light French blueberry tart… Yum!

Patê Sucrée (Sugar Pastry)
100 gr plain flour
50gr butter
25 gr golden caster sugar
1 egg yolk
Pinch of salt
Blueberry Filling
½ tbsp cornflour
225gr blueberries
40gr golden caster sugar
1, Make the pasty but mixing the flour, sugar and salt together and then quickly rubbing in the butter with your fingertips.
2, Mash in the yolk using a fork to begin with and then knead in the bowl. You might need to add a little splash of water to make it form a dough.
3, Refrigerate for a minimum of 30 minutes
4, Roll out and place into a lined 7inch round loose based tart tin. It wont need to go too far up the sides of the tin, mine managed about 2 cm
5, Mix the blueberry filling ingredients in a dry bowl lightly using your hands. Try not to smush the berries
6, Add the coated blueberries into the pastry lined tart tin and sprinkle evenly with the rest of the sugar/cornflour mix
7, Bake in a preheated oven for 20 minutes, or until the pastry is brown and the blueberries are happily bubbling
8, Loosely cover with greaseproof paper and leave until cold before serving.

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