Blueberry Tart | The Sportsman’s Table

Student Chef, Stephanie Lee, ICI Sophomore Culinary & Pastry Arts Student serves up a scrumptious blueberry tart for Bob.

Blueberry Tart


Student Chef, Stephanie Lee – ICI Culinary & Pastry Arts Student

Pate sucree dough(tart shell):

Ingredients

½ tsp Baking Powder
6oz Powdered sugar
8oz AP Flour
7oz Bread Flour
7oz Butter
3 1/2 oz Whole Eggs
1 tsp Vanilla

Procedure:

Sift together the flours and baking powder and set aside. Cream together the powdered sugar and butter for 1 minute. Add vanilla. Add the flour and eggs in thirds alternating between the eggs and flour till all the ingredients are incorporated and the dough comes together. Roll in a flat disk and wrap with plastic wrap. Let rest in the cooler for 30 min. Roll out to 1/8 inch thickness and fill tart or pie shell with dough. Bake at 350 for 10 to 15 minutes till golden brown. Let cool completely.


Blueberry Filling

Ingredients

  • 8oz blueberries purée
  • 2oz sugar
  • 1 ½ tbsp lemon juice
  • 1 tbsp corn starch

Procedure:

Heat purée, sugar and lemon juice in a pot till it begins to simmer. Mix cornstarch with water to make a slurry. Slowly add slurry to blueberry purée till it thickens. Cook for 1 minute and reserve for later.