Chef Chuck's Blueberry Pastry

Pasticcini ai Mirtilli

A delightful blueberry pastry, warm out of the oven, drizzled with a sugary vanilla glaze and thoroughly enjoyed. The pastry was so light and the blueberry curd sweetened up the blueberries to make this a perfect dessert.



Pastry Dough
2 teaspoons yeast
1/2 cup milk
1/4 cup butter, softened
2 tablespoons sugar
1 egg beaten
1/4 teaspoon salt
2 1/2 cups flour
1/4 cup butter, softened
1 egg white


Heat milk until 105 degrees, in an electric mixer or food processor, dissolve yeast in the warm milk until foamy, about 10 minutes. Add 2 cups flour,1/4 cup butter, salt, sugar, and egg mix using the dough hook until the dough comes together. Add the remaining 1/2 cup of flour if needed, the dough should form a ball. Turn it out on a floured board and knead until smooth,about 5 minutes. Lightly oil a large bowl, place dough in the bowl and coat with oil. Cover with plastic wrap and let rise in a warm place until doubles in size about 1 hour. Roll out dough to about 1/4 inch thick gently spread 1/4 cup softened butter all over. Roll up dough and cut 1/2 inch discs place on a baking sheet lined with parchment paper. Cover with a towel and let rise another 45 minutes. Brush on egg whites, and with your finger form a circle. Place a few blueberries in center and 1/2 teaspoon of the blueberry curd. Bake at 375 degrees for 15 minutes or until golden brown. When cooled drizzle glaze on top.



Blueberry Curd
1/2 cup blueberries
1/4 cup butter, chopped
1 1/4 cup powdered sugar
2 tablespoons corn starch
3 eggs, beaten


In a small pot heat blueberries and 1 tablespoon of water simmer for 10 minutes. Remove from heat strain into a double boiler, add butter and sugar, stir till melted. Be sure the water does not boil. Strain in the eggs using a spoon to push the egg through. This mixture needs to cook for 35-40 minutes. It will thicken a bit, stir occasionally and more towards the end. Strain and put in jars and refrigerate. Makes about 1 cup.


Filling
1/2 cup blueberries


Glaze
1 cup powdered sugar
4 tablespoons milk
1/2 teaspoon vanilla


Mix all ingredients together, drizzle over pastry.

Chef Chuck's Chocolate Almond Blueberry Muffins

Chocolate almond blueberry muffins are so moist and full of flavors. The addition of almonds give these muffins a nutty texture. Great as a breakfast muffin with your coffee or tea.


Chocolate Almond Blueberry Muffins
2/3 cup sugar
1/2 cup flour
2/3 cup chocolate
10 tablespoons butter
4 eggs
1/2 teaspoon yeast
1 cup almonds, finely chopped
2/3 cup blueberries


Combine and sift sugar and flour, set aside. Melt chocolate and butter in a double boiler.
Using a mixer beat eggs, slowly add melted chocolate, on low speed add sugar and flour and yeast. Mix in almonds then fold in blueberries. Bake at 350 degrees for 15-18 minutes. Makes 15 muffins.

Chef Chuck's Blueberry Torta

Torta ai mirtilli

I enjoy this refreshing Blueberry Torta after dinner or even with Sunday morning coffee. This fresh fruit tart is especially delightful when warm, with a hint of cool silky whip cream on top or vanilla ice cream. I have always loved these plump blue beauties and the fact that they're high in Vitamin C is an extra bonus.

Blueberry Torta
Crust

1 1/4 cups flour
1/2 teaspoon salt

1 tablespoon sugar

6 tablespoons butter chilled,
cut in 1/4 inch pieces
5-6 tablespoons cold water

In a food processor pulse flour, sugar and salt to mix. Add butter and mix and add water, 1 tablespoon at a time. Turn on to a floured board knead to form a ball wrap in plastic wrap and refrigerate for 1 hour. Let dough rest on board for 15 minutes and roll out to form pie shell.

Filling

4 cups fresh blueberries or

4 cups frozen blueberries thawed

1/2 cup sugar
1/3 cup flour
1 tablespoon cornstarch

1/2 teaspoon cinnamon

1 teaspoon fresh lemon juice

zest of 1/2 a lemon
1" vanilla bean scraped or
1 teaspoon vanilla
1 tablespoon butter

Gently combine all ingredients and pour in pie shell. Fold over edges of crust and brush with egg whites and sprinkle sugar on top. Bake 400 degrees for 30 minutes. Cool and make whip cream for the topping.

Whip Cream
1/2 cup heavy cream

1 tablespoon powdered sugar

Beat on high till firm peaks form.