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| Ingredients | Lbs. | Ozs. | Baker’s % | Method |
| | ||||
| CRUST | ||||
| Flour | 4 | 7.13 | 100 | Sift together. |
| Granulated sugar | 4.7 | 6.6 | ||
| Salt | 1 | 1.4 | ||
| Ground cinnamon | 0.3 | 0.5 | ||
| Achiote or annatto powder | 0.5 | 0.1 | ||
| Unsalted butter, chilled | 2 | 8 | 56 | Add. Mix on low speed until |
| cubed into 1/2-in. pieces | incorporated | |||
| Whole eggs, beaten | 15 | 21 | Add. Mix on low speed until | |
| incorporated. Cover and chill for | ||||
| 30 minutes. | ||||
| | ||||
| Total appr. wt. | 8 | 4.63 | 185.6 | |
| FILLING | ||||
| Cultivated blueberries, | 3 | 12 | Set aside. | |
| IQF or fresh | ||||
| Whole eggs | 3 | 12 | Mix until blended. | |
| Heavy Cream | 2 | 8 | ||
| Whole milk | 2 | 8 | ||
| Granulated sugar | 1 | 5.9 | ||
| Lime zest | 1.1 | |||
| Vanilla extract | 1.3 | |||
| | ||||
| Total appr. wt. | 14 | 0.3 | ||
| Instructions: Sheet dough for crusts to 1/4-in. thickness. Cut dough for 11-in. pans with 3/4-in. sides. Spread a layer of blueberries over the crust. Pour in the filling. Bake at 350°F for 30 to 40 minutes, or until filling is set. Cool, and dust with confectioner’s sugar. Yields 10 11-in. tarts | ||||
