Blueberry Crostaine Blueberry Crostaine 12 Serving size: 2 " crostaines David Katz, Consulting Chef For the shell: • 13 oz. unsalted butter • 4 oz. sugar • 1 whole egg • 1 tsp. vanilla extract • 16 oz. all purpose flour Method: 1. Combine the butter, sugar, egg and vanilla extract in the bowl of a mixer with a dough hook attachment. Mix at medium speed until just combined. 2. Add the flour and mix until just incorporated to a smooth consistency. 3. Press the dough out to approximately 1/2″ on a paper-lined sheet pan or on plastic wrap and refrigerate until 5 minutes before it is to be rolled out. 4. Roll out dough to 1/8″ and line tartlet pans with dough. Line dough with parchment paper and fill with baking beans. Blind bake at 350° F, for 10 minutes or until light brown at the edges. Remove parchment and baking beans, and allow to cool completely before adding filling. For the filling: • 16 oz. The Perfect Purée Blueberry, thawed • 2 oz. granulated sugar • 1 tsp. lemon juice • 1 tsp. cornstarch dissolved in 2 oz. cold water • 3 oz. toasted sliced almonds to top • Confectioners sugar to top Method: 1. In a small saucepan, bring Blueberry puree, sugar and lemon juice to a simmer and reduce by approximately 1/4. Add cornstarch slurry and stir until the mixture comes back to a simmer and begins to thicken. 2. Pour hot into tartlet shells and allow to cool. Serving Suggestion: Top as desired with sliced almonds and sprinkle with confectioners sugar before serving. Flavor Twists: Try this recipe with other The Perfect Purée products such as Strawberry, Apricot, and Black Currant.
