Juniper, Pear, and Blueberry Breton Tarts
- 4 large egg yolks (74 grams)
- ¾ cup (150 grams) granulated sugar
- ¾ cup (170 grams) unsalted butter, softened and cubed
- ¾ teaspoon (2.25 grams) kosher salt
- 1¾ cups (219 grams) all-purpose flour
- ¾ cup (75 grams) cake flour
- ⅓ cup (43 grams) diced dried pear
- 1½ tablespoons (22.5 grams) baking powder
- ¾ teaspoon (1.5 grams) ground juniper berries
- ½ teaspoon (1 gram) ground black pepper
- Lemon Blueberry Filling (recipe below)
- Toasty Brown Sugar Pastry Cream (recipe below)
- In the bowl of a stand mixer fitted with the paddle attachment, beat egg yolks and sugar at medium speed until pale yellow, 2 to 3 minutes. Add butter and salt, beating until combined.
- In a medium bowl, whisk together flours, pear, baking powder, juniper berries, and pepper. Reduce mixer speed to low. Gradually add flour mixture to yolk mixture, beating just until combined. Turn out dough, and divide in half. Shape each half into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 325°F (170°C). Line a baking sheet with parchment paper. Place 5 (2½-inch) round cutters on pan, and spray cutters and pan with baking spray with flour.
- On a lightly floured surface, roll half of dough to ¼-inch thickness. Using a 2½-inch round cutter, cut 5 rounds from dough. Place rounds in prepared ring molds. Reserve dough scraps, and keep refrigerated. Using a rounded teaspoon, press a slight indentation into center of each round.
- Bake until puffed and golden brown, about 15 minutes. Let cool completely. Carefully remove ring molds; transfer pastry to wire racks, and let cool completely. Repeat process with remaining dough, spraying rings with baking spray with flour before baking. Spoon 1½ teaspoons Lemon Blueberry Filling into each Breton crust. Pipe Toasty Brown Sugar Pastry Cream around edges of tarts in desired pattern. Serve immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/juniper-pear-and-blueberry-breton-tarts/
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