The important thing is to keep the fats in tact so as the fats are blended together, a crumbly mix will be the result as the fats are cut in with the dry ingredients.Īs the butter and coconut oil is cut into the dry ingredients use a dough cutter. Frozen coconut oil is hard to work with but… coconut oil will warm up easier and melt into a liquid as it gets warmer so you will need to work quickly. The coconut oil will need to be cool to cold. A pinch of cardamom (for fruity pies and tarts).This gives that yummy buttery taste with the higher heat melting point from coconut oil for hotter bakes. For fats we use is a combination of coconut oil and butter.We use the cold fat with cold water method and cut the fats into the flour quickly to allow small crumbs of fat to melt evenly at higher temperatures, producing a flaky crust with amazing flavor for sweet and savory pastry.Ī few things about the ingredients for a quick pastry crust: We are using our quick pastry crust in this recipe. We will be showing you how to make this delicious and easy to make desert to enjoy for any occasion or just for the heck of it. This recipe was refined from an old recipe of my grandmother’s and modernized to be the easy blueberry tart we get to enjoy today. With a March birthday, and the beginning of spring just starting it is a treat to bake and eat for her early spring birthday. Walking through the grocery store the blueberries are just staring at me, longing to find their way into a flaky crust and covered in crumble or a woven flaky crust topping.īlueberry tart is one of my mother’s favorite dishes.
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