فطائر عنبية فردية
فطائر التوت الفردية هي الحلويات المثالية للرابع من يوليو أو أي حدث صيفي. مارثا تخدم هذه الفطائر في ولاية مين في أوج موسم العنب البري ، والتي تمتد من أواخر يوليو إلى أوائل سبتمبر.
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عند عمل هذه الفطائر ، اختر العنب البري بلون أزرق رمادى ناعم. لمنع الصب ، لا تغسل التوت حتى جاهزة للاستخدام.
Gunner
27.04.2023 @ 03:04
These individual blueberry pies are the perfect dessert for the Fourth of July or any summer event. Martha serves these pies in Maine during the peak of wild blueberry season, which extends from late July to early September. Four pies make 5 inches. Ingredients include 6 cups of fresh blueberries, picked and cleaned, 1 cup of weak sugar, plus more for sprinkling, 4 tablespoons of all-purpose flour, plus more for rolling out the dough, zest of 1 lemon, and 1 1/2 Pate Brisee recipes for the crumbly plum pie, 2 tablespoons of unsalted butter. The directions include heating the oven to 425 degrees, combining the blueberries, sugar, flour, and lemon zest in a large bowl, gently tossing to coat the blueberries, and setting aside. On a clean, clear work surface, roll out half of the dough into a 1/8-inch thick square. Using a sharp knife, cut the square into quarters, and carefully fold each quarter over the 5-inch pie tin. Place 1/2 cup of the blueberry mixture in each tin, leaning the blueberries in the center. Cut each pie with 1 1/2 teaspoons of unsalted butter. Again, on a clean work surface, grind a little, pulling the remaining dough into a 1/8-inch thick square. Using a sharp knife, cut the square into quarters. Using a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully fold each quarter over the blueberries so that the steam hole is centered. Press the edges together to seal. Trim the edges around the pie plates to form a 1-inch lip. Chill the 1-inch dough lip with water. Using scissors, cut from the inside out of the pie in 3/4-inch intervals, making each piece about 3/4-inch deep. You can also cut the dough, fold the tab carefully to create the bear-tooth design. Return to the refrigerator until chilled, about 30 minutes. Place the pies on a baking sheet. Brush each pie with water, sprinkle with sugar. Transfer to the oven and bake until the crust is golden brown, about 20 minutes. Reduce the heat to 375 degrees. Continue baking until the blueberry juice begins to bubble, from 15 to 20 minutes more. Transfer the pies to a wire rack to cool. Cooks notes: