Frotz » Recipes » Blueberry Tartlet

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Blueberry Tartlet

A pastry creation that combines the intense flavor of FROTZ blueberry pulp with the mildness of almonds and a white sablée crust. The recipe plays with different textures thanks to the blueberry compote, the almond cream, and a crispy tulip, creating a balanced combination of fruity, sweet, and toasty notes. A tartlet in which FROTZ … Read more

Receta de tartaleta de arandanos azules
Por Redactor_2026

BLUEBERRY PUREE

Ingredientes

Autor

Redactor_2026

Elaboración

  • Making the White Sablée

    Cream the butter together with the powdered sugar.

    Add the solid ingredients and mix gently. Add the egg and knead until the dough is smooth.

    Set aside, roll out to 2 mm using a pasta machine, and freeze.

    Prepare the Almond Cream

    Mix all the ingredients until the mixture is completely smooth and well emulsified.

    Set aside until ready to use.

    How to Make Blueberry Compote

    Mix the cornstarch, citric acid, and 10 g of the sucrose. In a separate bowl, mix the pectin with the remaining sucrose.

    Place the FROTZ blueberry pulp in a saucepan along with the chopped blueberries and the invert sugar.

    Add the first mixture of solids and heat the mixture to 40 °C.

    Remove from the heat, stir in the pectin and sucrose mixture, and bring back to a boil for 1 minute.

    Remove and let cool.

    How to Make Crispy Tulip

    Mix the cornstarch, rice flour, and sucrose in a bowl. Fold in the egg whites.

    Melt the butter in a separate pan and stir it into the mixture while it’s still hot.

    Mix well to avoid lumps, then let it rest in the refrigerator, covered with plastic wrap.

    Bake for 11 minutes at 160 °C.

Conclusión

A pastry creation that combines the intense flavor of FROTZ blueberry pulp with the mildness of almonds and a white sablée crust.

The recipe plays with different textures thanks to the blueberry compote, the almond cream, and a crispy tulip, creating a balanced combination of fruity, sweet, and toasty notes.

A tartlet in which FROTZ blueberry pulp adds intense fruit flavor and color, balanced by the mild, toasty flavor of almonds.

The contrast between the compote, the almond cream, the sablée, and the crispy tulip allows for the incorporation of different textures within a single creation, resulting in a dessert designed for professional pastry chefs.

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