It’s funny how the weather affects the atmosphere of my photos. I’m not the only one affected, my Culinographie‘s friends, Cyrielle and Christelle are also in “dark”. This gray and rainy sky makes me want to stay inside, wrapped in a pretty plaid, sipping warm tea. AND eating lots of calories. OK my hips don’t need it, but when it’s sad outside, it must compensate inside right?
This summer, i took a picture of blueberries. Obviously, we see the change of mood with these photographs taken yesterday. I shot around 19p.m, yes it was almost night, that’s why pictures are grainy. I also had a lot of trouble getting the focus (yeah we don’t see much in the dark), but despite all these “flaws”, I like it anyway, it reflects the weather these days.
I promised Marion recipe for blueberry pie. It was certainly a very long time ago (so I don’t remember if it was last year or two years ago). But better late than never.
The tart is very simple to make and can be made with frozen blueberries (i did half fresh and half frozen in those photos). Just make sure you think about thaw blueberries first and drain well or they will dip your pastry. If you make a version without meringue, you can add 20g ( 1 tbsp) of sugar in pastry.
Little tip for the almond cream, take icing sugar instead of powdered sugar and add a teaspoon of cornstarch. Your cream will be very soft and smooth. In addition to the recipe is simple, remember: “100-100-100″. 100g butter (3 1/2 oz), 100g sugar (3 1/2 oz), 100g almond powder (3 1/2 oz) 2 eggs +, fast and easy. The recipe for pastry (pâte sablée) and italian meringue come from the book “Mini pastries House,” I’ve already talked a while ago, but I always use it, all the recipes are tops!
BLUEBERRY PIE WITH MERINGUE
For 1 tart or 8 tartlets
For pâte sablée, pastry, pie crust
- 140 g butter (5 oz)
- 80 g of sugar (3 oz)
- 1 egg
- 200 g of flour (7 oz)
- 50 g almond powder (1 3/4 oz)
- 1 teaspoon vanilla extract or 1 vanilla bean.
For the almond cream
- 100 g butter, softened (3 1/2 oz)
- 100 g icing sugar (3 1/2 oz)
- 100 g of almond powder (3 1/2 oz)
- 1 teaspoon cornstarch
- 2 eggs
250 g fresh or frozen blueberries.(1 cup)
For the italian meringue
- 4 egg whites
- 440 g of sugar (1 lb)
- 16 cl of water (5,5 fl oz or 2/3 cup)
First prepare the pie crust. Blanch the butter with the sugar and whisk until creamy. Add egg and vanilla extract. Mix. Add the flour, almond powder and mix again. Form into a ball, flatten and cover with cling film. Place the ball in the refrigerator for 1 hour. It must be cold to be able to work. Preheat oven to 350° F (th.6). Roll the dough to 3mm thick and line a pie or tart molds 8. Prick pie crust with fork. Oven and bake 10 to 15 minutes. Remove from oven and let cool.
Prepare the almond cream. Cut the butter into small pieces and mix with icing sugar and cornstarch. Beat until the mixture is homogeneous. Add eggs and mix. Add the almond powder and mix. Refrigerate.
Preheat oven to 350°F (th.6). When the pie crusts are cold, cover with almond cream and blueberries. (Attention to thaw frozen blueberries a few hours before and drain well). Bake 10 min.
Prepare the italian meringue. In a saucepan, boil water and sugar. Allow the temperature to rise to 244°F. While the sugar boil, beat egg whites until stiff. When the sugar is ready, pour into small fillets on white while continuing to beat. Increase the speed and whisk until completely cooled (about 10 min). The meringue is ready when it is cold, stiff and shiny. Put the meringue into a pastry bag fitted with a star tip. Remove the meringue over pie. Spend a few seconds under the broiler/grill (SECONDS attention :))
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