Wednesday, January 25, 2012

Blueberry Tartelette with Frangipane

I love blueberries.
I actually love all kind of berries!

I found a box of fresh blueberries in the fridge that I desperately had to use today.
Decided to make a yummy and simple Blueberry tartelette with Frangipane for dessert.

So here's how I did it ...

4 large or 12 small tartelettes

1 sheet of puff pastry, thawed
1 box of fresh blueberries, washed
2 tablespoons sugar
1 teaspoon corn starch
5-6 tablespoons Frangipane - can find recipe HERE
zest of 1/2 lemon
1 egg yolk plus 1 tablespoon milk, for egg wash
some crushed pistachios
confectionery sugar

In a small saucepan over medium heat, cook blueberries with sugar and corn starch.
Add zest and let simmer for 15 minutes - until sauce thickens.

Preheat oven to 350 degrees.
Roll out puff pastry.
Cut out large or small circles- you'll need 2 circles to make one tartelette.
In the middle of half of the circles, place 1 teaspoon to 1 tablespoon Frangipane
Place 1 teaspoon to 1 tablespoon blueberry sauce.
Brush the edges with egg wash.
Cover with the other circle.
Press gently the edges with a fork - this will seal the pastry.
Brush pastry with egg wash.
Bake for 20 to 25 minutes or until golden.
Cool on a baking rack.
Sprinkle with pistachio and confectionery sugar.

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