• BH&G 3185

    From Dave Drum@1:229/452 to All on Thu Jul 1 11:02:06 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rustic Blueberry Basil Tarts
    Categories: Pastry, Fruits, Nuts, Herbs, Citrus
    Yield: 12 Servings

    1 c Rye flour
    1 c All-purpose flour
    1 tb Sugar
    3/4 ts Salt
    3/4 c Unsalted butter; cut up
    1/2 c Ice water
    1/3 c Sliced almonds; toasted
    1/4 c Whole wheat pastry flour
    1/4 c Sugar
    4 c Fresh blueberries
    3 tb Sugar
    3 tb Fine snipped fresh basil
    2 ts Lemon juice
    1 lg Egg; lightly beaten
    2 tb Sugar
    1/4 ts Ground cinnamon

    For rye dough, in a medium bowl stir together rye flour,
    all-purpose flour, the 1 tablespoon sugar, and the salt.
    Using a pastry blender, cut in butter until pieces are
    pea size. Sprinkle 1 tablespoon of the ice water over
    part of the flour mixture; gently toss with a fork. Push
    moistened pastry to side of bowl. Repeat moistening flour
    mixture, using 1 tablespoon of the ice water at a time,
    until all of the flour mixture is moistened. Gather flour
    mixture into a ball, kneading gently until it holds
    together. Wrap in plastic wrap; chill for 1 hour.

    For filling, in a food processor combine sliced almonds,
    whole wheat pastry flour, and the 1/4 cup sugar. Cover
    and process until almonds are finely ground. Set aside.
    In a large bowl combine blueberries, the 3 tablespoons
    sugar, the basil, and lemon juice. Set aside.

    Set oven @ 350ºF/175ºC.

    Divide pastry dough into four equal portions. On a piece
    of lightly floured parchment paper, roll one of the dough
    portions into a circle 8" in diameter. Slide parchment
    paper with pastry circle onto a large baking sheet; set
    aside. Repeat with the remaining three dough portions.
    Sprinkle about 3 tablespoons of the ground almond mixture
    onto the center of each pastry circle, leaving the outer
    1 1/2" uncovered. Top each pastry circle with 1 cup of
    the blueberry mixture. Fold uncovered pastry up and over
    filling, pleating as necessary and using paper to lift
    pastry border.

    Lightly brush pastry top and sides with egg. In a small
    bowl combine the 2 tablespoons sugar and the cinnamon.
    Sprinkle evenly over pastry and filling.

    Bake for 30 to 35 minutes or until pastry is golden brown
    and filling is bubbly. Serve warm or at room temperature.

    Better Homes & Gardens | January 2015

    MM Format by Dave Drum - 25 January 2015

    Uncle Dirty Dave's Archives

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