Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Summertime Blueberry Tart
Famous Authors (View All Authors)
Desserts - Summertime Blueberry Tart Post by :Edwin_Ryan Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2069

Click below to download : Desserts - Summertime Blueberry Tart (Format : PDF)

Desserts - Summertime Blueberry Tart

1 9" unbaked pastry shell

Filling:
1/2 cup sugar
1 cup sour cream
1 stick butter, melted
3 egg yolks
2 T. flour
1 T. buttermilk or milk
1 T. lemon juice
1 tsp. vanilla
1 pt. (2 cups) fresh blueberries
Whipped cream, if desired


Preheat oven to 350 degrees.

Pre-bake pastry shell 20 minutes or until crust is very lightly browned. Cool completely.

In blender, combine all filling ingredients except blueberries and whipped cream. Cover, blend at high speed until smooth (1 min.). Place blueberries on bottom of pre-baked crust, pour filling over blueberries. Cover edge of crust with foil to prevent crust from browning too quickly.
If you like this book please share to your friends :
NEXT BOOKS

Desserts - Tart -  Tarte Tatin Desserts - Tart - Tarte Tatin

Desserts - Tart -  Tarte Tatin
1 recipe pastry for a 9 inch single crust pie 1/2 cup butter, softened 1/2 cup white sugar 3 apples - peeled, cored, and thinly sliced Preheat oven to 350 degrees F (175 degrees C). Line the outside of a 9 inch springform pan with foil to catch drips. Spread butter evenly into a 9 inch springform pan. Sprinkle with sugar. Arrange apple slices into an overlapping pattern over sugar layer. Cover apples with pastry, trimming sides if necessary. Place pan on a baking sheet. Bake in preheated oven for 1 hour, until pastry is golden brown. Allow to cool slightly,
PREVIOUS BOOKS

Desserts - Tart -  Summer Peach Tart Desserts - Tart - Summer Peach Tart

Desserts - Tart -  Summer Peach Tart
Source: Executive Chef Hemant Surendran, The Duck Club Restaurant at Stanford Park Hotel, Menlo Park, California 6 Whole Eggs, Beaten 2 Vanilla Beans, Scraped 1 oz. Peach Brandy 3 oz. Flour 2 c. Whole Milk 1 Butter Pound Cake 2 c. Cream (heavy) 4 Poached Peaches 6 oz. Sugar 3 oz. Melted Butter Place the sugar, flour, and scraped vanilla beans in a bowl (the vanilla bean clumps will separate when mixed with the sugar and flour). Slowly pour in eggs (and mix). Combine the cream and milk in a separate container and slowly pour into the batter, while whisking, to
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT