I'm mad about tarts! I can easily make them with my eyes closed. I love them cause there is always much filling and very little of crust. Sure I have the best crust recipe, so if you are still looking for the best recipe, try the one I use. It's a blueberry tart with lavender. Ingredients are very simple but lavender adds magic to the flavor! Recipe is bellow. Enjoy!
Blueberry tart with lavender
for 20-22 tart baking dish
Ingredients:
for the dough (I often make a bit more than I need for 20-22 tart diameter: 125 g of butter, 70 g almond flour, 180 g flour, 1 egg, 2 table spoons of sugar and 4 g of salt, from extra dough I make cookies or small tartalets that keep in the freezer until I’d like to make small tarts very quickly)
100g cold butter 82.5 % fat
50g almond flour
20g small brown sugar
1 egg
4g salt
for the filling
350-400 g blueberries
200 ml cream 33% fat
2 eggs
70 g sugar
vanilla extract 1-2 tea spoons
1.5 table spoons corn starch
a pinch of dry lavender flowers (about 1 tsp, you can use more if you are a fan of lavender taste)
Method:
crust
1. Cut the butter into pieces, process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. add almond flour, sugar, and salt, and process again. Put the mixture in a separate bowl, add an egg. Mix it thoroughly. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Do not knead it too much. Flatten the ball into 1-inch thick discs using your hands. then wrap the dough in plastic wrap and refrigerate for 60 minutes.
2. When ready to use, roll out on a lightly floured surface until 3mm. If the dough is too cold, let it get warmer a bit and then roll it. Using a roller pin put the dough into a baking dish, using fingers fit the dough in the baking dish and trim extra edges with a rolling pin or a knife. Put it in the freezer for 30 minutes ( you can easily prepare this dough in advance and keep if the freezer, you won’t need to defrost it before baking)
3. Put a heat-resistant plastic wrap (I use a baking sleeve) and fill with rice or beans.
Bake in the oven ( without convection) at 170С 10 minutes with rice or beans and 5 minutes without it. Chill it a little (minutes 10 will be enough)
filling
4. Mix cream with lavender in a saucepan, bring to boil, remove from the heat cover with a lid and let it infuse for 1 hour. Filter it with a sieve.
5. Beat eggs with cream using a hand blender. Add vanilla extract.
7. Mix blueberries with sugar and corn starch, mix thoroughly.
8. Put the berries in a prepared base, pour the cream mixture evenly over the entire surface. Bake for another 30-35 minutes until the filling is firmed and the dough on the edges becomes golden. (baking time may vary depending on the oven, so check regularly).
8. Let the tart cool completely and put in a fridge for at least 4 hours or overnight.