Ingredients:
Blueberry-Rhubarb filling
1 lb. rhubarb stalks, cut on the diagonal into 3/4 inch pieces (about 3 cups)
3 heaping cups blueberries
1 1/4 cups muscovado sugar or dark brown sugar
Zest of 1 medium orange (about 1/2 tbsp.)
Tart
1 cup corn flour
1 cup all-purpose flour
1/2 cup fine cornmeal
1/4 cup plus 2 tbsp. sugar
1 tsp. kosher salt
4 oz. (1 stick) cold unsalted butter, cut into 1/2 inch pieces
1/4 cup cup plus 2 tbsp. heavy cream
2 egg yolks
Source, details, tips and full instruction at: backtothecuttingboard.com
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