Blueberry pie
The recipe is from Uilliam's chef Luigi Magni.
Ingredients
| FOR THE SHORTBREAD DOUGH: |
| Butter 400 g |
| Flour 500 g |
| Powdered sugar 200 g |
| Salt 5 g |
| Eggs (yolks) 4 pcs. |
| FOR ALMOND DOUGH: |
| Butter 300 g |
| Powdered sugar 300 g |
| Almond powder 300 g |
| Eggs 3 pcs |
| B/s flour 100 g |
| FOR FILLING: |
| Blueberries 100 g |
| Powdered sugar 20 g |
| Starch 6 g |
| Orange zest 10 g |
Instructions
Step 1
Prepare the shortbread dough. The butter and eggs must be at room temperature — this is critical. Mix the butter, flour, baking powder and salt with a spatula until smooth, then add the yolks, mix again and put in the refrigerator.
Step 2
Prepare the almond dough. Mix all the ingredients for the almond dough until homogeneous and finally add the flour. Put the mixture in the refrigerator.
Step 3
Roll out the chilled shortbread dough and form a tartlet — you can use special molds for convenience. Carefully mix blueberries with powdered sugar, starch and zest, place berries in the tartlet and cover with almond dough using a pastry bag. Bake in the oven for exactly 23 minutes at 168 degrees.
