New recipes

Blueberry tart

Blueberry tart


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Rock:

In a bowl put flour, sugar, flavored sugar, ground almonds, baking powder and a pinch of salt. Stir lightly to blend. Add the cold butter, cut into cubes and start kneading with your fingertips, until you get a lot of crumbs. Add 2-3 tablespoons of cold milk (enough to bind the dough) and knead until you get a smooth and non-sticky dough. Wrap in cling film and refrigerate for 1 hour.


Put the dough on a piece of baking paper and spread it in a round sheet about 0.5 cm thick. Put the baking sheet with the dough in the pan.



Filling:

In a bowl, mix the mascarpone with sugar and vanilla essence. If you consider it necessary, you can add a little more sugar.

Pour the mascarpone cream over the dough in the pan, leaving a margin of a few centimeters. We also put the blueberries, then we raise the edges of the dough over the cream, forming a border.

Put the tray in the oven for 20-25 minutes, until the dough is lightly browned.

The top will be soft and fragile, so we will leave it to cool in the tray. After cooling, the worktop will be hardened enough to be maneuverable.



Comments:

  1. Costel

    I find that you are not right. I'm sure. We will discuss. Write in PM, we will talk.

  2. Evelake

    It is rather grateful for the help in this question, can, I too can help you something?

  3. Tlanextic

    Agree, useful information

  4. Rowland

    I think you are not right. Enter we'll discuss it. Write to me in PM, we'll talk.

  5. Lalla

    More of these blog posts.

  6. Toan

    You are not right. I can defend my position. Write to me in PM, we'll talk.



Write a message