The names of blueberries in languages other than English often translate as "blueberry", and French myrtilles usually refer to the European native bilberry, while bleuet is the quebecois word for blueberry. Blueberries are really good for you!.. Simply thrown in your morning bowl of cereal or salads, folded in muffin batter (check my recipe out!), or turned into preserves, blueberries are unavoidable.
This recipe makes a 9X1-inch/23X2.5 cm removable fluted tart pan. Sugar dough or pie dough can be used. Since we want this pie to be packed with fruits, the use of a tall tart pan is preferred. The blueberry glaze can be substituted for blueberry or blackcurrant jam. Though, it'll be sweeter.
In the food processor, mix cubbed butter with flour, almond meal, baking powder, salt, and sugar to coarse meal. Add the egg and lemon zest and mix until it forms a ball. Transfer pastry onto a large baking mat and sandwich with parchment paper. Roll out the soft pastry into a 0.12-inch/3 to 4 mm thick disc and freeze for 20 min or so. Remove the pastry from the freezer. Flip and remove the baking mat and as soon as the pastry sheet begins to thaw – use the rolling pin to smooth it out. Prick dough and slightly trim into a round that should be a couple of inches/5 cm larger than the tart pan. Mold the pastry into the greased tart pan and gently press around the edges of the tart base for a nice even finish. Flour your fingers if needed and make sure the pastry is flushed against the pan all the way around. Then make a lip; this will create more depth. Then run the rolling pin around the edge of the tart pan to cut away any excess pastry. Place tart shell in the fridge or freeze.
Mix butter with almond flour, sugar, flour and vanilla. Add the egg and heavy cream – give a few more pulses until smooth. Spread almond cream evenly in tart shell. Refrigerate until ready to bake or keep frozen for later use.
Blueberry juice should be achieved using frozen fruits. In a saucepan, bring slowly to a boil the frozen blueberries along with lemon juice, sugar and vanilla. Turn the heat off, cover and let sit for an hour or best overnight. Pass mixture through a sieve and press down solids to squeeze out all the remaining liquid. Save blueberry juice for the glaze and the solids for the pie.
Soak gelatin in cold water to soften and drain. Combine sugar with pectin. Heat up blueberry juice with glucose. Whisk in sugar-pectin mixture. Bring to a boil and cook on low heat for 5 minutes. Remove from the heat and add gelatin and rose water. Cool off juice on ice water and refrigerate until it has completely set. Smooth out glaze with a spatula or use an immersion blender if it ends up too gummy. Fold in fresh blueberries and lemon zest. Season with Timut pepper to taste.
Bake blueberry pie at 350ºF/180ºC for an hour and 10 min or until the internal temperature hits 194ºF/90ºC. To do so, pierce the pie in the center and insert the tip of the thermometer about half way. Remove pie from the oven – let's stand for 30 minutes. De-mold pie and place onto a cooling rack. Let cool completely.
Place a 9-inch/23 cm tart ring on top of the baked pie. The ring is optional though. Spread the blueberry glaze evenly all over the pie. Decorate with more blueberries and edible purple flowers if desired. The pie can be stored for up to 4 days in the refrigerator. Enjoy!
The deep purple effect...