![]() In fact, I had a whole ritual on how I was supposed to eat the tart. Although deep down I always preferred fruit tarts. I was obsessed! I needed to have my usual Sunday pastry fix and it had to be one of these two. One request I used to make, was for her to get me either a chocolate cannoli or a fruit tart. For this reason my mother used to grab a couple of pastries from the confectionery right round the corner every Sunday so to enjoy them with tea. It used to be one of my favourite activities! Having everyone over and spending the afternoon talking, playing, drinking tea and most importantly eating. When I was growing up, on Sundays after lunch, I remember my aunties and cousins coming over to our house. A sweet crumbly shell covered with a layer of chocolate and filled with smooth pastry cream and topped with the freshest fruits! You’ll enjoy every single bite packed with flavour and texture. Here’s the recipe for the miniature flat blueberry pastry pie galette things! They’re delightful…despite the mighty struggle it took for me to name them.Classic mini fruit tarts have to be one of the most elegant desserts that are so easy to make at home. Except “galette” isn’t actually a word I really like to use very often, because to me it’s so much easier just to say “flat pie.”īe glad you don’t have to live in my head. So in the end, I decided to call them Mini Blueberry Galettes, since a galette is basically a flat pie, and since that title uses only three words and helps me sleep more soundly at night. So then I decided to rearrange the words. So then we’re back to square one: I don’t like the way “Mini Flat Blueberry Pies” sounds. To me, a mini blueberry pie would be a pie made in a muffin tin or a ramekin-while a mini flat blueberry pie would be just that: a mini flat blueberry pie. “Miniature Flat Blueberry Pies with Fresh Lemon Zest, Sweetened Whipped Cream and Mint”) but the problem is that “Mini Blueberry Pies” isn’t exactly accurate. So then I typed “Mini Blueberry Pies” and I thought that was nice and simple, especially because I have a hangup about not wanting to create overly long recipe titles (i.e. But when I typed “Mini Flat Blueberry Pies” I didn’t really think it rolled off the tongue. So here’s the torture I’m faced with anytime I have to figure out what to call a recipe: Basically, what these are are mini flat blueberry pies. Serve warm or at room temperature with a dollop of whipped cream. Remove from heat with back of wooden spoon, gently crush berries. Cook over medium heat 10 minutes, stirring occasionally, until sugar is dissolved and berries are softened. In 2-quart saucepan, mix all filling ingredients. ![]() Remove from the oven and allow pies to sit on the pan (they will leak a little juice while baking, but this is fine!) for 5 minutes. Lightly spray 12 mini muffin cups with cooking spray. Brush edges of each pie with the egg wash and sprinkle the crust with sugar.īake for 15 minutes until golden and bubbly. Make an egg wash by beating together the egg and water. ![]() Gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust. Evenly distribute the blueberry mixture between the six discs (approximately 1/4 cup per round). Place them on 2 baking sheets lined with a baking mat or parchment (4 rounds each pan). Using a 5-inch round pastry cutter (or you can trace a knife around a 5-inch bowl) cut three rounds of pastry from each disc. Stir together blueberries, sugar, cornstarch, 1 teaspoon lemon zest, juice of half the lemon, vanilla, and salt in a bowl.
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