| 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 |
