blueberry tart 松化蓝莓挞.pdf

Blueberry Tart 鬆化藍莓撻 Serving: 1 dozen 份量：1打 Ingredients 材料: Tart pastry 撻皮: (Tip: keep everything extremely cold for the best pastry result. 貼士：要撻皮鬆化,應將材料及成品保持冷凍。) Self raising flour 自發粉 1½ cups 杯 Butter (chilled) 凍牛油 120g 克 Egg yolk 蛋黃 1 隻 Ice water 冰水 4 tablespoons 湯匙 Vinegar 白醋 ½ teaspoon 茶匙 Sugar 糖 ½ tablespoon 湯匙 Salt 鹽 ¼ teaspoon 茶匙 Topping 藍莓餡料: Fresh blueberry (rinsed and dried) 鮮藍莓(洗淨及乾水) 2 cups 杯 Water 水 ¼ cup 杯 Cornstarch 粟粉 1 tablespoon 湯匙 Sugar 糖 ¼ cup 杯 Fresh lemon juice 鮮檸檬汁 1 teaspoon 湯匙 Salt 鹽 1 pinch 少許 1. Cut cold butter into small pieces and rub into the flour, until the consistency of tiny peas. 將牛油切成小塊,用拇指及食指將牛油及麵粉搓 勻,至成鬆粉狀。 2. In a small bowl, whisk the egg yolk, vinegar, water, sugar and salt. 用小碗打起蛋黃,加入醋﹑冰水﹑糖及鹽,再發至糖鹽溶解。 3. Stir the egg/water mixture into the flour mixture until moistened, and the dough holds together. (Add a little bit more ice water if the dough is too dry and does not hold.) 將蛋水倒入鬆粉內,輕擠 壓成粉團,如過乾不能成粉團,可酌量加冰水。(忌大 力或過度擠壓,否則撻皮會變硬。) © Cecilia Chiu 2007, /recipe.html 1 4. Gather into a ball, divide into twelve small balls; cover with plastic wrap and store in the fridge for 1 or more hours. (The dough may be frozen also, just leave in fridge overnight to defrost.) 將粉團分成 12 只小球,蓋以保鮮紙,放於雪柜內最 少一個小時。(粉團也可放進冰箱內,用之前一晚取 出放進雪柜內解凍。) 5. Roll each piece and