Fresh or frozen blueberries are arranged on a layer of vanilla pastry cream and a prebaked tart shell, glazed with an apricot coating to keep it fresh. Serves 4

 | Blueberry-16cm |
|
Ingredients Required: Blueberry-16cm
Preparation Instructions: Blueberry-16cm
| Roll out the sugar dough and line a 16 centimeter
tart ring with the dough. Trim the edges smooth with a small knife.
Prebake the shell in a 400°(F) oven until done. |
| With a spatula spread the pastry cream evenly across
the bottom of the shell. |
| Place the blueberries evenly across the bottom of
the tart. With the flat of your hands press them all down into the
pastry cream slightly. |
| Heat the apricot glaze till it boils. Brush onto
the finished tart. Chill before slicing. |
| Fresh or Frozen Blueberries can be used depending
on the season. (Pictured below are Frozen). |
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