Tag Archives: pastry

Blueberry Tarts

I feel like I need 48 hours a day ! I seriously do. I have so many things I want to do, so many things I have to do but just not enough time…..I know I sometimes over-schedule myself, but at the same time, I feel the most productive this way….So yes, this post was done much later than I planned, but at least I manage to do it before the end of July! 😅

How can I not make something out of blueberries in the summer! We are so lucky to have some locally grown blueberries and I would buy at least 20 lbs of them! This is a super easy recipe. You can make the tart dough ahead of time and freeze it until use. Try to spoon the fillings in just before serving so the tart shells won’t get soggy.

Makes about three 4-inch tarts or six to eight mini tarts

For the tart shells

  • 120 g cold unsalted butter (cut into small pieces)
  • 75 g granulated sugar
  • 1 egg yolk
  • 180 g cake and pastry flour, sifted
  1. Mix together cold butter and sugar using a wooden spoon until no more lumps
  2. Add egg yolk, mix until blended
  3. Add flour all at once, mix with the wooden spoon, then transfer onto a table or counter and gently knead dough together (just work until ingredients are mixed in)
  4. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
  5. When ready to bake, preheat oven to 350ÂșF
  6. Knead dough until pliable
  7. Roll dough out to about 1/8 inch in thickness on a floured surface, dock with a fork
  8. Place inside slightly greased tart molds, trim off excess dough
  9. Bake for about 12 minutes till golden, let cool

For the blueberry fillings

  • 300 g fresh or frozen blueberries
  • 75 g granulated sugar
  • 15 mL lemon juice
  • zest of half a lemon
  • 15 g corn starch
  1. In a non-stick pot, heat blueberries, sugar, lemon juice and lemon zest over medium heat
  2. When mixture starts to boil, sift in corn starch
  3. Mix until thicken, then let cool

Right before serving, spoon blueberry fillings into cooled tart shells

Spiced Pear Tart 

My kids love to eat any kind of pears ever since they were little, Anjou, Barlett, or Asian. Pears are all very sweet and tasty no matter how you eat them. You can enjoy them raw, cook, bake, poach, etc. They are also a good source of fibre and vitamin C. It’s pretty hard not to love them ! Fall is the season for pears, so I used some Barlett pears and made this Spiced Pear Tart. I spiced up a basic short crust  for the tart shell. The dough freezes well, so you can make it ahead of time. It can also turn into yummy cookies ! So don’t throw away the trimmings after you make the tarts. Just gather them together, roll it, cut it with cookie cutters and bake for 8-10 minutes at 350°F ! I baked mine into leaves and used them as garnish ! You can adjust the amount of spices used according to your taste, both in the tart shell and the fillings. I actually would prefer a bit spicier, but my daughter said this is perfect for her palate. Well, I have to listen to my little boss ! The tarts taste delicious on their own, but my little boss likes them with vanilla ice cream, even better !  

 

Makes four 4-inch tarts or eight 2-inch mini tarts    

For the tart shell 

  • 120 g cold unsalted butter, cut into small pieces 
  • 75 g granulated sugar 
  • 2 egg yolks 
  • 180 g cake and pastry flour 
  • 3 g ground ginger 
  • 2 g ground cinnamon 
  • Pinch of cloves
  • Pinch of nutmeg 

For the fillings 

  • About 3-4 pears (wash, peel, core and cut into chunks)
  • 60 g brown sugar 
  • 3 g ground ginger 
  • 3 g ground cinnamon 
  • 5 mL pure vanilla extract 

For the crust 

  • 60 g quick oats 
  • 30 g all-purpose flour 
  • 30 g brown sugar 
  • 30 g unsalted butter, melted 
  1. To make the tart shells, sift together flour and spices 
  2. Mix together cold butter and sugar using a wooden spoon until blended
  3. Mix in egg yolks
  4. Add flour mixture all at once, mix, then transfer onto a surface and gently knead dough together until everything just combined
  5. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
  6. When ready to bake, preheat oven to 350ÂșF
  7. Knead dough until pliable
  8. Roll dough out to about 1/8 inch in thickness on a floured surface, dock with a fork
  9. Place inside slightly greased tart molds, trim off excess  
  10. Bake for about 8 minutes, let cool
  11. Meanwhile, prepare the fillings by mixing pear chunks with brown sugar, ginger, cinnamon and vanilla 
  12. Spoon into cooled tart shell 
  13. Mix all crust ingredients together and spoon on top of fillings
  14. Bake at 350ÂșF for about 25 minutes until golden 
  15. Serve warm