Sunday, July 24, 2011

More Cooking…

I promise that I do more than just spend all of my time in the kitchen! I've got some really great stuff to share with you about my sewing, but not right now… sorry.

We had a luncheon after church today and I made this Free-Form Blueberry Tart verbatim as well as gluten and egg free because of some of the food allergies at my church. I also made a gluten/egg free apple one as well. I just used two apples, one of which was peeled, and left out the 2 tablespoons of lemon juice. 
I didn't have any candied ginger so in one crust I used ground ginger, in another cinnamon, and in the other coarsely ground nutmeg. They were ALL delicious!! Yes, I tried them all ;)

I of course didn't think until after they were finished to photo journal the process, so here's the one I pulled from the Food and Wine® website:

p.s. Mine looked just about as good as this one ;)

~ Claire ~

- - - 

Free-Form Blueberry Tart

1 1/2 cups all-purpose flour, plus more for sprinkling
1 tablespoon minced candied ginger
1/4 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1/4 cup plus 1 tablespoon ice water
1/4 cup sugar, plus more for sprinkling
2 teaspoons finely grated lemon zest
1/4 cup all-purpose flour
4 cups blueberries
2 tablespoons fresh lemon juice
1 egg white, beaten

PREPARE THE PASTRY In a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt and pulse to mix. Add the butter and pulse until it is the size of small peas. Sprinkle on the ice water and pulse just until the pastry starts to come together. Turn the pastry out onto a lightly floured work surface and pat it into a disk. Wrap in plastic and refrigerate for 2 hours, or until firm.
Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fold the pastry in half and transfer it to the prepared baking sheet. Unfold the pastry and refrigerate for 15 minutes.

MAKE THE FILLING Preheat the oven to 375°. In a large bowl, mix the 1/4 cup of sugar with the lemon zest and flour. Fold in the blueberries and lemon juice and let stand for 15 minutes.Spoon the blueberries in the center of the pastry, leaving a 1 1/2-inch border all around. Fold the pastry border up and over the blueberries, pleating it as necessary. Brush the egg white on the pastry and sprinkle with sugar. Bake for about 55 minutes, until the pastry is golden brown and the filling starts to bubble. Transfer the baking sheet to a rack and let the tart cool to warm. Cut into wedges and serve warm or at room temperature.