Blueberry Tart

Blueberry Tart

Description

Ingredients

Pate Sucre - Tart Shell:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup confectioners' sugar
1 package vanilla sugar
4 large egg yolks
1/2 cup unsalted butter, cut into chunks

Blueberry Filling:

1 Recipe of Pate Sucre
1/4 cup hazelnuts, chopped
1 pint blueberries
8 oz. mascarpone cheese
3/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk
Grated peeled of 1 lemon
1 Tablespoon confectioners' sugar

Instructions

Pate Sucre - Tart Shell

In a food processor, pulse the flour, sugar, vanilla sugar and salt until combined. Add butter chucks, process until mixture resembles cornmeal. Pulse as you add yolks until dough start to come together. Turn the dough out onto a lightly floured work surface and blend dough by pushing it away with the heel of your hand and gathering it up with a pastry scraper into a ball.

Wrap dough in plastic wrap, flatten it into a disk and chill for at least 30 minutes or overnight.

Roll out pastry on a lightly floured surface with a rolling pin to 1/8" thickness. Place the large piece of pastry over the tart pan. Press the pastry gently into the pan and run the rolling pin over the top to cut the edges of the pastry.

Line tart with parchment paper and weigh down with pie weights. Bake in preheated oven at 350 F for 6-8 minutes. Remove parchment and pie weights. Bake pastry an additional 5-6 minutes or until golden brown. Remove from oven and cool completely on a wire rack.

Blueberry Filling:

Sprinkle chopped hazelnuts on the bottom of the baked tart sheel, then fill generously with blueberries.

Beat mascarpone, sugar, vanilla, egg yolk and lemon peel until smooth; spoon into tart shell. Bake 35 minutes at 350 F.

Let blueberry tart cool. Sprinkle with confectioners' sugar through sieve over the tart.

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.