And here we go again with another recipe.
It is impressive how the days and months go by. Winter has finally arrived with everything it belongs to, cold, frost I would like it to rain but it has rained only a little.
So it is while I know that in the northern hemisphere they die of heat. Tremendous.
Hope all of you are OK!
For weeks I wanted to make something like this blueberry tart and lemon is a plus in this recipe.
It is not complicated and I have tried to be as clear as possible.
Anyway, you already know that you can ask me anything.
I hope everyone is well, enjoy the summer there and we enjoy our winter.
Finally , life is one cycle after another.
A hug and thanks to all who come, all of you always warm my heart!
PD : This tart lasted only one day here !
Adapted from : Sally baking Addiction
Recipe Lemon blueberry tart
2 cups fresh or frozen blueberries
1 1/2 teaspoon cornstarch
2 teaspoons lemon juice
2 tablespoons of granulated sugar
1/2 cup (115 grams) unsalted butter (melted)
1/4 cup (50 grams) granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all purpose flour
1 can full fat sweetened condensed milk
(14 ounces weight)
6 tablespoons lemon juice
1 teaspoon lemon zest
2 egg yolks
Mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warme the blueberries and sugar together in a small saucepan over medium heat.
Stir occasionally for 3 minutes.
Stir in the cornstarch mxture. Cook for 2 more minutes as the sauce thickenes, stirring and mashing the blueberries only a little.
Remove sauce from heat and set aside at room temperature.
Preheat oven to 180°c (350°F)
Mix the melted butter, sugar, vanilla extract and salt together in a medium bowl. Add the flour and stir to completely combine.
The dough wil be a littele greasy and very thick. Using a rubber spatula or your hans press dough firmily intoa 9 inch tart pan ( 23 to 24 cm) making sure the layer of crust is even on the bottom and all around the sides.
you can use the bottom of a measuring cup to pack the crust in too.
Bake for 15 minutes or until the edges are very ligtly browned. Remove from the oven using a fork poke a few holesall over the top of the warm crust. This helps the filling stick.
Whisk all of the filling ingredients together until combined. Pour into warm crust.
Stir up the blueberry sauce because it has likely thickened. It can still be warm when you use in this step.
Drop spoonfuls of blueberry sauce all over the top ( As in the image below ) using about half of the sauce.
Using a toothpick or knife, gently swirl the sauce and filling together.
Shimmy the pan back and forth 2-3 times to let the sauce and filling settle down into the crust a bit.
Bake for 17-19 minutes just until the center of the tart no longer jiggles when you give the pan a light tap. It will be a little sticky on top.
Remove the tart from oven and place on a cooling rack. Cool completely at room temperature and then chill in the refrigerator uncovered for at least 2 hours and up to 1 day.
After chilling remove the sides of the pan if your pan has removable sides.
Slice and serve with optional garnishes including blueberry sauce .
Cover leftovers tightly and refrigerate.
Print recipe here
(Picture from Sally baking Addiction)
Tarta de arandanos y limon (congelados o naturales)
salsa de arandanos
1 1/2 cucharadita de maicena
2 cucharaditas de jugo de limon
2 tazas de arandanos frescos o congelados
2 cucharadas de azucar
Masa de la tarta
1/2 taza de mantequilla (115 g) derretida
1/4 taza de azucar granulada (50g)
1 cucharadita de extracto de vainilla
1/4 cucharadita de sal
2 tazas de harina sin polvos de hornear
1 lata de leche condensada con azucar
6 cucharadas de jugo de limon
1 cucharadita de ralladura de limon