{"id":374,"date":"2021-01-01T15:54:09","date_gmt":"2021-01-01T15:54:09","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=374"},"modified":"2021-01-01T15:54:12","modified_gmt":"2021-01-01T15:54:12","slug":"blueberry-tart-tarte-aux-myrtilles","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/374","title":{"rendered":"Blueberry Tart \/ Tarte Aux Myrtilles"},"content":{"rendered":"\n

Blueberry tart with ground almonds and egg custard – the perfect mix of comforting and refined. The tart is really stuffed with fruit with a very light binding of egg custard.<\/p>Rick Stein<\/cite><\/blockquote>\n\n\n\n

(Originally from https:\/\/www.bbc.co.uk\/food\/recipes\/bilberry_tart_tarteaux_08943<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the pastry<\/h3>\n\n\n\n
  • 210g\/7\u00bcoz\u00a0plain flour, plus extra for dusting<\/li>
  • pinch\u00a0salt<\/li>
  • 100g\/3\u00bdoz\u00a0butter, chilled and diced<\/li>
  • 40g\/1\u00bdoz\u00a0caster sugar<\/li>
  • 1 free-range\u00a0egg, beaten<\/li>
  • 1 tbsp iced water<\/li><\/ul>\n\n\n\n

    For the filling<\/h3>\n\n\n\n
    • 75g\/2\u00beoz\u00a0ground almonds<\/li>
    • 600g\/1lb 5oz fresh or frozen\u00a0blueberries, defrosted<\/li>
    • 150ml\/5fl oz\u00a0double cream<\/li>
    • 75g\/2\u00beoz\u00a0icing sugar, sifted<\/li>
    • 2 free-range\u00a0eggs, beaten<\/li>
    • 1 tsp\u00a0vanilla extract<\/li>
    • single cream or\u00a0cr\u00e8me fra\u00eeche, to serve<\/li><\/ul>\n\n\n\n

      Method<\/h2>\n\n\n\n
      1. To make the pastry, put the flour, salt and butter into a food processor and pulse until the mixture looks like breadcrumbs. Transfer to a bowl, stir in the sugar and then fold in the egg. Add enough of the water to bring everything together and knead into a smooth, non-sticky dough. Wrap the dough in cling film and place in the fridge for about 20 minutes.<\/li>
      2. Roll out the pastry on a lightly floured surface to a circle measuring about 28cm\/11in in diameter. Line a 25cm\/10in loose-bottomed tart tin with the pastry and prick the base all over with a fork. Place in the fridge for 20\u201330 minutes.<\/li>
      3. Preheat the oven to 190C\/170C Fan\/Gas 5. Line the pastry case with crumpled greaseproof paper and add some baking beans. Bake for about 10 minutes, remove the paper and beans and put the pastry back in the oven for another 3\u20134 minutes. Turn the oven down to 180C\/160C Fan\/Gas 4.<\/li>
      4. To make the filling, sprinkle the pastry case with the ground almonds and then the blueberries and bake for 15 minutes.<\/li>
      5. Meanwhile, make a custard by mixing the double cream, icing sugar, eggs and vanilla in a bowl. Pour this mixture over the berries and bake for another 20\u201330 minutes, or until the tart filling is fairly firm and golden.<\/li>
      6. Leave the tart to cool in the tin on a wire rack. Serve warm or at room temperature with cream or cr\u00e8me fra\u00eeche.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

        Blueberry tart with ground almonds and a light binding of egg custard. – Rick Stein<\/p>\n","protected":false},"author":2,"featured_media":375,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[62,8,115,12,104,59],"class_list":["post-374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-almond","tag-baking","tag-blueberries","tag-dessert","tag-pastry","tag-tart"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=374"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/374\/revisions"}],"predecessor-version":[{"id":376,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/374\/revisions\/376"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/375"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}