Brush the pastry edge lightly with water and sprinkle it with the coarse sugar, if using.Gently push the blueberries down to slightly flatten. Pleat the dough about every 2 inches as you go, and repair any rips (make sure to seal any holes in the dough, or the juices will escape and burn while the tart bakes). Fold the edges of the dough over the blueberries, leaving a 1/2 inch of space between the fold of the dough and the edge of the filling. Pile the blueberries in the center of the dough, leaving a 2-1/2-inch border. Add the blueberries and lemon juice and gently fold to coat the berries.
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