#blueberrytrat #blueberrypie
Do you like blueberries?
I really like blueberry fresh fruit and use it for baking.
I happened to have a lot of frozen blueberries at home, so I made it as much as I wanted.
The crisp texture of the pie and the moderately sweet and light blueberry filling combination went really well together, so I enjoyed it was deliciously.
I hope people who like blueberries make it.
The contents of the tart are included in the video below.😊
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• Video
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🏷Ingredients
● Pâte Brisée
• Mold Size 20cm(dia) * 2cm (h)
77g Unsalted butter
13g. Sugar
1g Salt
145g Cake flour
31g Almond powder
20g Cold Water
1(15~18g) Egg yolk
● Blueberry filling
250g Frozen blueberry
70g Sugar
18g Corn starch
1 Lemon zest
12g Lemon juice
✔️notice
☞ Pâte Brisée
-. Refrigerate butter, water, and yolk until used.
-. You can use both brown sugar and white sugar for sugar.
-. Compared to other tarts, it's less sticky, so it's easy to roll out.
-. In the process of sticking the rolled dough to the pan with your hands, the dough becomes very thin or easily torn, so when you spread the dough, spread it out slowly so that it doesn't get too thin.
-. If it takes too long, it's also good to rest in between.
-. Make a grid pattern with the remaining dough.
Reduce the loss of dough as much as possible because there is very little dough left!
☞ Blueberry filling
-. You can use raw blueberries instead of frozen blueberries.
-. You can use both brown sugar and white sugar for sugar.
-. I used jumbo-sized lemon and only half of the zest.
If it's a regular size lemon, please use all of it.
-. The combination of blueberry and lemon goes well together, so I recommend you to add both zest and juice, but if you don't have it, you can just add lemon juice.
-. When starch becomes very viscous and large bubbles come up, remove from the heat. Stir constantly with a spatula.
-. Cool the blueberry fillings enough and fill the pie with fillings.
If you put in too hot fillings, the dough can melt.
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