Perfect Tart Crust and Blueberry Galette recipes by Kevin Lee Jacobs
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INGREDIENTS
- Tart Crust for 1 9" diam tart
- 1 1/2 c All purpose flour
- 1/2 c Confectioners Sugar
- 1/4 t salt
- 1 stick Unsalted butter cold ; diced
- 1 lg egg ; beaten
- Blueberry Galette
- 4 c 2 pints blueberries
- 1/2 c Granulated sugar
- 2 1/2 T cornstarch
- 1 lemon grated zest of
- 1 egg ; beaten
- 1 T Demerar sugar for sprinkle ; or reg sugar
INSTRUCTIONS
Making the dough — Pour the flour, confectioners’ sugar and salt in the bowl of a food processor. Pulse to combine. Add the diced butter, and pulse 10 times or so just to break the butter up. With the machine running, add the beaten egg. Process until the dough just begins to mass on the blade — 15-30 seconds. Dump the mass onto your clean (not floured) work surface, gather it into a ball, and then knead it briefly to insure all stray flour is incorporated. Form the dough into a disc and wrap it in plastic. Refrigerate for 2 hours (or up to 3 days). Or, freeze for 30 minutes (or up to 3 months).
Forming the tart shell — On a lightly-floured surface, roll the dough into a 12-inch diameter circle. Then center the dough on the tart pan. Fold the overhang inside the tart, pressing it with your thumbs against the rim of the pan. This way the sides of the tart will be thicker than the bottom. Prick the bottom (not the sides) all over with the tines of a fork. Place a big piece of aluminum foil over the tart, pressing it into the contours of the shell. Then fill with pie weights or beans. Freeze for 30 minutes or longer.
Blind-baking the shell – While the foil-covered tart is chilling, center the oven rack, and preheat the oven to 425°F. Bake for 15-20 minutes, or just until the crust is set. Transfer the tart to your work station, and remove the beans and foil. Return the shell to the oven, and continue baking until the crust colors slightly, and feels dry to the touch — 10-15 minutes. Transfer to a wire rack to cool.
Blueberry Galette:
Center the oven rack; preheat the oven to 425°F
On a lightly-floured surface, roll the dough into a 13-inch circle. Transfer the dough to a rimless, parchment-lined baking sheet, and let it chill in the fridge while you prepare the blueberry filling.
Put the blueberries in a medium bowl. Sprinkle the berries with the granulated sugar, cornstarch, and lemon zest. Stir gently with a spatula to coat.
Mound the berry mixture onto the round of pastry dough, and then spread it out, with a spatula, to within 1 1/2 inches of the edge. Fold the edge over the filling, making pleats as you go. Brush the edge with the beaten egg, and give it a sprinkling of Demerara sugar.
Bake until the crust is beautifully bronzed — about 25 minutes.
Serve warm or at room temperature, with or without whipped cream or vanilla ice cream.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (122g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 456 | ||
| Calories from Fat: 217 (48%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 24.1g | 32 % | |
| Saturated Fat 14.3g | 71 % | |
| Monounsaturated Fat 6.4g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 142.2mg | 44 % | |
| Sodium 45.6mg | 2 % | |
| Potassium 100.7mg | 3 % | |
| Total Carbohydrate 53.7g | 16 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 52.6g | ||
| Protein 7g | 10 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 456
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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