Help-- I lost the rustic blueberry tart recipe, and I need to cook the berries!
I recall several cooking magazines arriving recently with delicious pictures of rustic blueberry tarts (the kind with the crust just folded over the berries to make a bit of a rough edge, without a pie pan or anything).
Now I am ready to cook the thing, and I can't find any of the magazines!
I'm guessing it is pretty simple, but I also know that I could end up with a runny mess.
Can anyone give me advice on how much flour or cornstarch or whatever to add to the berries (per cup or whatever)? (I guess I could look at a pie recipe, but is it exactly the same? Maybe it is less since a blueberry pie usually has a top crust, and this is mostly open??) Plus a bit of lemon and some sugar, and anything else???
Any advice would be appreciated! TIA!
Thank you! Galette is indeed the magic word I was missing! I had been searching online and could not find what I was looking for without this word (not that I am all that great at searching online, mostly I was using google, perhaps if I had gone to epicurious and searched on blueberries, I would have succeeded).
Anyhow, blueberry galette in my house tonight!
If your blueberries are really tasty, why cook them at all? Just bake a pate sucree in a tart pan until brown and crunchy, spread over a pastry cream, spread the fresh berries over, and brush some melted apricot jelly over; just before serving, sprinkle powdered sugar or use whipped cream.