Blueberry Caramel Sauce Recipe 45

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Steps:

• Combine blueberries, 1 tablespoon water and a pinch of sea salt in a saucepan over low heat. Stir and mash until blueberries become a sauce-like consistency, about 5 minutes. Set aside. In another saucepan combine water, 1/2 tablespoon lemon juice and sugar. Stir over low heat until sugar dissolves, then increase heat and boil without stirring until syrup is golden. Occasionally swirl pan, cooking for about 7-8 minutes. Remove from heat, stir in blueberry sauce and let stand 5 minutes. Stir in remaining lemon juice and let cool to room temperature.

Steps:

• Preheat the oven to 375 degrees F.
• For the dough: Grate the butter on a box grater and add to the bowl of a food processor with the flour, granulated sugar and kosher salt. Pulse to incorporate. Add the egg yolk and almond extract then pulse another few times. Add 3/4 cup of the toasted almonds and pulse to break up the almonds. Add the ice water and pulse until the dough comes together. Turn the dough out onto a floured work surface. Pat and form the dough into a disc. Roll out the dough into a 1/2-inch-thick circle, dusting with more flour if necessary. Transfer the dough onto a floured sheet tray and cover with plastic wrap. Place into the fridge to chill for 20 minutes.
• Spray six 4-inch tart shells with removable bottoms with nonstick cooking spray. Remove the dough from the fridge and roll out to 1/4-inch thick. Cut the dough into 5-inch circles and gently lay into the tart shells. Using your finger, press the dough into all edges of the tart shell, making sure the dough is completely flush against the mold. Run your rolling pin over the top to remove any excess dough from the top. Line the tart shells with foil and fill each with your baking beans. Make sure the foil is completely covering the dough or else it will burn in the oven. Place into the oven and bake for 15 minutes. Take out of the oven and remove the foil and baking beans, then place back into the oven for 4 to 5 minutes, or until lightly golden brown.
• For the custard: Add the heavy cream, 4 tablespoons of the granulated sugar, eggs and vanilla extract to a large bowl. Blend with an immersion blender. Set aside.
• Add the blueberries, gooseberries, the remaining 2 tablespoons granulated sugar and cornstarch to a large bowl. Toss to combine to ensure the fruit is fully coated. Spoon the fruit into the baked tart shells and pour the custard over the top each, making sure not to overfill. Transfer the tarts into the oven and bake for 20 minutes, or until the custard is set. Sprinkle each tart with some granulated sugar and torch with a blow torch to caramelize.
• For the mascarpone: Mix together the mascarpone, vanilla extract and cinnamon in a small bowl.
• For the brown sugar caramel: Cut the butter into pats. Add the brown sugar and lemon juice into a medium sauté pan. Turn on the heat to medium and cook until it starts to get syrupy, thick and bubbly. Add the heavy cream and swirl the pan to combine. Whisk in one pat of butter at a time. Add the dark rum and bring back to a boil to cook off the alcohol.
• To serve, spoon some of the brown sugar caramel sauce onto the bottom of the plate. Place the tart on top followed by a dollop some of the mascarpone over the tarts. Garnish with the remaining toasted almonds.

Steps:

• In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
• Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.