Blueberry Tart

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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.

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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.