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
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 Puree, 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
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 Puree.