Flour for all uses: Used in the Pâte Sucrée and in the collar, the flour provides structure and body. In the crust, it forms a tender but stable shell. In arrifying, it helps to create a sandy and crunchy consistency once cooked.
Non -salty butter: The butter is the backbone of both the Pâte Sucrée and the seasoning. In the crust, it is sugar cream for a flexible but robust dough, producing a short and crunchy consistency. In the arch, the cold butter is cut or rubbed in the dry ingredients to form irregular tufts that cook in golden pepper pepper.
Sugar of the pastries: Used in the fault for a smooth and delicate sweetness, the pastry sugar is easily dissolved in butter, unlike granular sugar, with consequent fine plot pasta with a clean bite.
Granulate sugar: This trusted workhorse sweetens both the blueberry filling and the collapse. In filling, it attracts juices from berries and helps to balance their natural cunning. In the arch, candy slightly while cooking, adding depth and a slight crunch.
Kosher salt: Essential in each component, the salt refines the sweetness of the crust and crumble and in the filling, it improves the flavor of the fruit by adding balance to sugar and acidity.
EGG: An egg is used in Pâte Sucrée to tie the dough and add wealth. The proteins in the egg contribute to the structure of the crust and the fat helps to keep it tender.
Blueberries: The star of the show, most blueberries are cooked to concentrate their flavor and create a thick and disgusting compote, but a reserved handful is mixed in the end to preserve their freshness and pop.
LEMON: The slowdown of the filling and the cut through the natural sweetness of the berries, the lemon zest adds aromatic complexity and the juice sharpens the general flavor.
Vanilla extract: By adding heat and roundness to the blueberry filling, the vanilla extract supports the fruit without overwhelming it, giving the tart a well -developed finish.
Corn starch: A crucial thickener for blueberry compote, when heated with berries, corn starch forms a smooth and cohesive gel that keeps the filling together without turning it rubbery.
WATERFALL: Only a touch of water is used to hydrate the corn starch before it is added to the filling. This even guarantees dispersion and prevents the grouping.
Cinnamon on the ground: Used sparingly in the collapse for a subtle heat that couples magnificently to the blueberries, cinnamon adds a layer of complexity without dominating the aromatic profile.
Commerce tools
These tools help you work with precision and ease to obtain the best flavor and consistency from each component.
Mixing of bowls: Having some robust bowls at hand allows you to organize your mise en place: one for the collapse, one for the crust and one for the filling. A good rotation of the bowl maintains minimum cleaning and efficient workflow. (In the photo: Set of 10 pieces of glass mixing.
Heavy bottom casser: A robust saucepan also guarantees cooking when cooking over low heat. You want a delicate heat to concentrate the flavor without burning the fruit. (In the photo: Williams Sonoma Signature Thermo-Cladtm in stainless steel in stainless steel.
Panel with removable bottom: The grooved sides and the removable base allow easy masonry without damaging the crust. Look for one with a sturdy metal build to also brown. (In the photo: Williams Sonoma Goldtouch® Pro Tart Pan with removable background.
Pastry Blender: To make the dressing, a pastry blender cuts cold butter into the dry ingredients without heating it. If you use your hands, work quickly to avoid dissolving the butter. (In the photo: Williams Sonoma Olivewood Pastry Blender.
Cake weights: Fundamental for blind cooking, the cake weights prevent the overview of inflating or restricting in the oven. Dry beans or raw rice can stand, but ceramic or metal weights offer the most uniform pressure. (In the photo: Jar cake weights.
Rolling: Particularly useful for rolling a delicate dough such as the Pâte Sucrée, this type of PIN gives you more control and lever, allowing you to maintain a uniform thickness with minimal cracks. (In the photo: Rolling pivot for patiseries.)
Reference knife: A kitchen knife is ideal for cutting the protrusion from the rolled crust accurately. (In the photo: Wüsthof Classic Colfone, 31⁄2 ̋.)
Silicone spatulas: Flexible and heat resistant, these are essential to mix the compote, scrape the sides of the bowls and transfer the filling without wasting a drop. ;
WHIP: A small but powerful tool, a whisk is perfect for mixing the suspension of the corn starch until smooth and without lump before mixing it in the base of hot blueberries. (In the photo: Williams Sonoma Signature in stainless steel French whisk.
Crown baking sheet: An insurance policy against the gorgoging fruit filling, placing the pan on a baking tray circled during cooking makes a management easier and less disorder in the oven. (In the photo: Williams Sonoma Goldtouch® Pro non non -stick Mezzetto.
