Food recipes
Blueberry Tart Yarnall Recipe
Blueberry Tart Yarnall Recipe Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated butter, without salt sugars, granulated wheat flour, white, all-purpose, unenriched spices, cinnamon, ground bl...
Blueberry Tart Yarnall Recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
blueberries, raw
ice creams, vanilla
Directions:
Make the dough: In a bowl stir together the flour, the sugar, and a healthy pinch of salt, add in the butter and blend the mix till it resembles coarse meal.
Add in 1 1/2 Tbsp.
cool water, toss the mix till the water is incorporated, and form the dough into a ball.
(The dough will be slightly soft.)
With well floured hands press the dough proportionately into the bottom and up the sides of a 9-inch tart pan with a removable fluted rim.
Make the filling: In a large bowl stir together the sugar, the flour, the cinnamon, and the nutmeg, add in the blueberries, and toss the mix lightly.
Pour the blueberry filling into the shell, distributing it proportionately, and bake the tart in the middle of a preheated 400 degree F oven for 50 min, or possibly till the filling is bubbling and the shell is golden.
Let the tart cold on a rack for 5 min, arrange the blueberries proportionately over the filling and let the tart cold completely.
Serve the tart with the vanilla ice cream if you like.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
blueberries, raw
ice creams, vanilla
Directions:
Make the dough: In a bowl stir together the flour, the sugar, and a healthy pinch of salt, add in the butter and blend the mix till it resembles coarse meal.
Add in 1 1/2 Tbsp.
cool water, toss the mix till the water is incorporated, and form the dough into a ball.
(The dough will be slightly soft.)
With well floured hands press the dough proportionately into the bottom and up the sides of a 9-inch tart pan with a removable fluted rim.
Make the filling: In a large bowl stir together the sugar, the flour, the cinnamon, and the nutmeg, add in the blueberries, and toss the mix lightly.
Pour the blueberry filling into the shell, distributing it proportionately, and bake the tart in the middle of a preheated 400 degree F oven for 50 min, or possibly till the filling is bubbling and the shell is golden.
Let the tart cold on a rack for 5 min, arrange the blueberries proportionately over the filling and let the tart cold completely.
Serve the tart with the vanilla ice cream if you like.