I used fresh blueberries for this, but here's my secret: I froze them and then defrosted them first. Why, you ask? Freezing, like cooking, is damaging to a plant's cell walls. Doing this actually makes the filling a little more syrupy, and enhances the flavor.
It's a little trick I also use for fresh roasted medium green chile here in New Mexico. Medium heat green chile peppers go into the freezer, and hotter peppers will come out. True story, bro.
This was wonderfully delicious. I wouldn't substitute any other pastry crust for this - The Lemon Pastry Dough added a perfect flourish to this tart.
No comments:
Post a Comment