"Simplicity is the ultimate sophistication" LdV

Friday, 16 September 2016

ORANGE AND BLUEBERRY PIE (Tarte myrtilles et orange)

ORANGE AND BLUEBERRY PIE
(Tarte myrtilles et orange)

You will see, orange and blueberries go extremely well together. It has a definite fall flavor that I look forward to now in a pie, a little bit fed up to be honest with ice-cream, strawberries and the like...
I tried this pie in a coffee place near Oxford, it was a little bit windy and the dry leaves around were the color of the orange zest put on top of this lovely pie. I recreated it in a different way trough a French book but still, when you will taste it, you might easily imagine some dry leaves falling... 


Wine pairing : Grand Roussillon (Rosé) from Languedoc Roussillon.



 

ORANGE AND BLUEBERRY PIE
A quick glance in your kitchen...

In your fridge
Shortcrust pastry
Blueberries
Orange
Butter

In your cupboard
Caster sugar
Corn flour

ORANGE AND BLUEBERRY PIE
Serves 6

1 shortcrust pastry
70g 2,46 oz of caster sugar 
50g 1,7 oz of corn flour 
15cl 5 oz of water 
400g 14,10 oz of blueberries 
40g 1,41 oz of butter 
The juice and the zest of half an orange

Preheat your oven to 200°.
Line a round mould pie with baking paper.
Unroll your pastry and fill with baking beans.
Bake for 10 minutes then remove the beans and return to the oven for a further five minutes. 
Set aside.
Meanwhile, in a saucepan, gently bring to the boil the sugar with the water and corn flour.
Add delicately the blueberries. Cook for 3 minutes.
Put the blueberries’ preparation in a bowl and combine together with the butter, the zest and the orange juice.
Pour this mixture into the cooked pie.
Set aside in the fridge.




Tarte myrtilles et orange


Pour 6 personnes 

1 pate brisée

70g de sucre en poudre

50g de maïzena

15cl d’eau

400g de myrtilles

Le jus et le zeste d’une orange

40g de beurre



Préchauffez votre four à 200°.

Chemisez un moule à tarte de papier sulfurisé.
Placez votre pâte dans le moule et la remplir d’haricots de cuisson.
Cuire à blanc une dizaine de minutes, retirez les haricots et cuire à nouveau 5 minutes.
Réservez.
Pendant ce temps, dans une casserole, faites bouillir l’eau avec le sucre et la maïzena.
Ajoutez délicatement les myrtilles. Cuire pendant 3 minutes.
Mettre cette préparation dans un bol en ajoutant le beurre, le zeste ainsi que le jus d’orange.
Mélangez bien puis déposez la mixture dans la pâte cuite.
Réservez au frigidaire.
 

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