Blueberry& Apple& Fresh Mint Tartines/ Tarteletki z jagodami, jablkiem i swieza mieta

 When I go through some of my recent pictures I can see it’s all about the colors! I think I miss the real spring a lot, and all the flowers, the grass, the trees, which in free translation simply means yellow, green, blue, red… I don’t know how it works for you guys, but for me to develop a recipe it’s an intense and a painful process. Yep, you got it right! Oh and I forgot to add that it’s a long one too! I’m definitely not like Elaine from foodbod, who probably simply wakes up in the morning and says “OK, so today I’m gonna make this and that…” and a few hours later it’s all on the table. I actually told her this some time ago. I truly admire her ideas and creativity. I’m not like Ronit from Tasty Eats, who has this fantastic knowledge of a real chef, and I’ve learnt so much from her during the last year. I know it would take a while to mention a few other respectable names here- lots of hugs to all of you- but, yes, I’m not like that. I need an inspiration! For me it takes weeks, and then when I make the thing, I’m not even sure if it’s good or not…And then of course there is a picture side of it. It takes hours at first, and then days, and sometimes even weeks before I can decide how to do it. Also I believe you would agree the winter season is not terribly inspiring – especially from aesthetics point of view. People don’t wear as much color, because the only thing we can think of is how to keep us warm!! All these coats, boots, long jumpers and hats!! This is also one of the reasons why I barely do shopping during the winter. Imagine you have to try on a shirt right? It’s gonna take ages before you take all the clothes off that you just put on this morning, then you have to try the shirt on, and then you have to put back your clothes on again!! No way I’m doing all that!I stopped wearing my boots about 3 weeks ago. I’ve lost a heel, and decided it was a sign!! No boots again 😀 Since I got back to my jogging routine- yes, the park, but I’m being careful- I noticed that the nature started waking up. Slowly but surely. There are these tiny, lovely flowers in the park, and it was my inspiration for these tartines. Don’t you think they look a bit like flowers?

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I come up with recipe while exchanging some comments with Ronit from Tasty Eats. It was related to one of her most recent posts, and I said I actually made something very similar, but I have a feeling this post got a bit lost in space. She told me it was OK to post it once again, so it’s on its way! However…I was looking at some of my older cakes posts and I found this one- Blueberry cake. I can tell you that this cake is one of our favorite, and I remember that before I managed to take any pictures of it I had to make it twice. The first time we ate it all! The two of us! I didn’t want to make a cake this time or even post this one again. I thought if I could use the basics but still make a different cake, that would be great. Two weeks ago I bought my fancy baking forms for these little tarts- so popular in France, so I thought let’s make the same dough but fill it with a bit blueberries, almonds and apples! What I also changed is the flour type. I used spelt flour, just to make it a bit more healthy, however remember that this type of flour requires a bit more hydration, or anything really that would combine the ingredients, so I had to increase the amount of butter. How healthy is that right? 😀 These tartines were incredibly tasty, and also I love them here on these pictures. I wanted to give you more color just before the spring comes and overwhelms us with it! Oh and I should mention, that I also added some fresh mint leaves, just to give this feeling of a fresh spring breeze! I hope this recipe and my pictures will put you in a proper spring mood 🙂

Ingredients

Makes about 7-8 servings, but I made only 5 since I have only 5 baking forms. You can freeze the dough and use it next time. Preparation time- 30 min, time in the fridge- 30 min, baking time- 25 min, the oven temperature- 180 C

  1. 3 glasses of 250 ml of spelt flour
  2. 2-3 yolks- keep the whites for later
  3. 150 g of butter- cool it down before use
  4. 4 tablespoons of sugar
  5. 1 tablespoon of potato flour
  6. 300 g of blueberries
  7. 1 apple
  8. some almonds flakes
  9. a few leaves of fresh mint- chopped

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Method

In advance, wash the blueberries and place them in a glass bowl. Add the potato flour and the sugar- 1 tablespoon, throw also the mint leaves- combine everything and set aside. Slice the apple  – divide it into 4 parts, and then slice each quarter of the apple into very thin pieces.

On a floured working space combine together the yolks, the flour, the butter- I always grate it before, and the sugar. Have a look here to see how I do it. If you find it too hard to combine the dough, divide it into two parts and then knead each separately. I usually do it, as it goes faster. Once the dough is ready, place it into the fridge for about 30 min.

Preheat the oven, and prepare the baking forms. I used the more traditional ones, but if you have something else, it’s also fine.

Using the rolling pin spread the dough on a working surface and cut the shape out of the dough using the baking form. The edges are sharp enough. Spread the dough evenly inside of the baking forms.

It is up to you how you wish to decorate your tartines. What I did here was, I simply filled in the bottom of each baking form with the blueberries, as you can see on the picture above, or I placed the apples first- right in a middle, trying to give it more of a snail shell shape, and then I placed the blueberries around the apple pieces and sparkled some almond flakes. When this is done give the tartines a little bath with the whites- whisk them a bit before use. I also sparkled some sugar over the apples.

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Place the tartines in the oven for about 25 min- depends on the oven, also you will see the blueberries start losing the juice. It will all pass, and the fruits will be nicely dried and properly baked. When the tartines are ready let them cool down for another 20 min or so. I hope you are going to like them!

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Polska wersja

Tak sobie mysle, ze nie ma sensu pisac tutaj doslownie tego samego co pisze po angielsku, bo wiem ze zdecydowana wiekszosc z Was i tak czyta w tym jezyku. Poza tym, czasem chyba jest fajniej napisac tak od serca i o tym co mi przychodzi wlasnie do glowy. No coz, prawda jest, ze jak patrze na moje ostatnie zdjecia to widze dokladnie na czym sie skupiam. Kolor jest najwazniejszy. Brakuje mi lata, mysle ze nam wszystkim! Brakuje mi lasu, laki, jeziora, piasku, slonca, czyli doslownie mowiac tesknie za niebieskim, zielonym, zoltym, czerwonym … Dla kogos kto lubi robic zdjecia glownie tego co mozna zjesc, tak jak ja, zima nie jest szczegolnie inspirujaca pora roku. Kazdy chodzi opatulony jak tylko sie da, i nawet jak sie nie da hehe zeby tylko uchronic sie przed zimnem. Nie wiem jak Wy, ale ja chociazby prawie wogle nie kupuje zima ubran, bo zwyczajnie nie mam nawet sily pomyslec o tym, ze musialabym najpierw z siebie zciagnac ta cala sterte swetrow, podkoszulkow i innych akcesoriow, potem cos przymierzyc, a potem znowu nalozyc na siebie to wszystko co wlasnie zciagnelam. O nie, nie ma mowy. To jest moj zimowy protest! Jakies 3 tygodnie temu odpadl mi- o zgrozo- obcas w moich kozakach yuupeeeeee pomyslalam sobie ze to znak!! Zamiast leciec do szewca i naprawic tego buta, odstawilam go do szafy i nie zakladam juz butow zimowych! Trzeba jakos pomoc tej wiosnie, i ja zachecic prawda?? Ostatnio wrocilam do mojej rutyny sportowej i chodze biegac do parku. Pojawiaja sie juz niesmialo przebisniegi i krokusy! I te dzisiejsze tarteletki sa nieco inspirowane pierwszymi kwiatami. Mam nadzieje, ze uda mi sie wprowadzic Was w nieco bardziej wiosenny nastroj, zwlaszcza ze te  ciasteczka   wyszly przepyszne- z pewnoscia zjada sie je szybko i swietnie nawet w dlugie i sniezne zimowe wieczory- ale chodzilo mi o stworzenie radosnego i kwiecistego nastroju. Jeszcze dodam, skad wogle wzial sie ten przepis. Kiedys opublikowalam przepis na bardzo smaczne  Ciasto Jagodowe. Naprawde, raz sprobujecie i juz bedzie je robic tak czesto jak sie da. Ostatnio przegladalam niektore z moich starszych postow- ten blog ma juz rok czasu, nie wiem kiedy to zlecialo- i jakos mi sie wydalo, ze wlasnie ten przepis jakos sie tak  nieco zgubil. Dla mnie zwykle taka okazja do odswiezania postow to swietny pretekst do robienia nowych zdjec, wiec zdecydowalam zmodyfikowac nieco pierwotny przepis i tak powstaly te tarteletki. Mam nadzieje, ze beda Wam smakowaly 🙂

Blueberry and apple tartines 5

Skladniki

Z ciasta wyjdzie okolo 7-8 dosc sporych tarteletek, ja zrobilam tylko 5 bo mam tylko 5 foremek, reszte ciasta mozecie zamrozic i uzyc kiedy bedzie potrzeba, przygotowanie- okolo 30 min, czas chlodzenia ciasta- 30 min, pieczenia- ok 25 min, temperatura piekarnika- 180 C

  1.  3 szklanki maki orkiszowej- to byl eksperyment, chcialam zeby byly bardziej zdrowe
  2. 2-3 zoltka- bialka zostaw na pozniej
  3. 150 g masla dobrze schlodzonego
  4. 5 lyzek stolowych cukru- uzylam brozowego,
  5. 1 lyzka stolowa maki ziemniaczanej
  6. 300 g jagod
  7. 1 jablko
  8. 1 lyzka stlowa platkow migdalowych
  9. kilka listkow swiezej miety- pokrojonej w drobne kawalki

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Przygotowanie

W szklanej misce wymieszaj jagody, 1 lyzke cukru i 1 lyzke maki ziemniaczanej. Dodaj tez miete, Odstaw na bok. Jablko pokroj na cwiartki, a kazda z cwiartek na cienkie kawalki.

Na stolnicy lekko wysypanej maka wymieszaj razem make, zoltka, maslo- zetrzyj je na tarce, i cukier. Jesli ciasto zagniata sie dosc ciezko, przekroj je na dwie czesci i zagniataj osobno. Ja zwykle tak robie. Jest szybciej. Zajrzyj tutaj– post o ciescie jagodowym, na zdjeciach dokladnie widac jak  zagniatac. Wstaw ciasto do lodowki na 30 min.

Wyjmij dobrze juz schlodzone ciasto i rozwalkuj na cienki placek- albo dwa. Foremkami do tarteletek wykrawaj ciasto i wyloz nim dokladnie wnetrze kazdej z foremek. Nastepnie wysyp dno foremki jagodami- jesli chcesz zrobic tarteletki tylko z jagodami, jak na zdjeciu ponizej.

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Jesli chcesz uzyskac nieco bardziej dekoracyjny efekt najpier uloz kawaleczki jablka wewnatrz foremek. Ja staralam sie nadac im taki ksztalt slimaka. Potem wysyp jagodami brzegi dookola foremki i posyp platkami migdalowymi. Na koncu wysmaruj tarteletki lekko rozkloconym bialkiem i piecz w nagrzanym piekarniku przez 25 min. Kiedy juz gotowe, odstaw do schlodzenia na nastepne 20 min. Smacznego!

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31 thoughts on “Blueberry& Apple& Fresh Mint Tartines/ Tarteletki z jagodami, jablkiem i swieza mieta

  1. Hey, we all work differently don’t we? My brain just constantly whirrs away with ideas and things to do! Your recipes are always amazing and so thorough, with such beautiful photography, you can see that you’ve taken time and care with everything you produce xx
    Your tartines are so pretty! They look and sound amazing 😀😀

    Liked by 1 person

    • Yes imagine we ate them all!! Blueberries in my house do not last long in general haha and I love fresh mint since I was a child. I just got back from Milan Dana, it was fabulous! I needed it to be honest. I hope you’re well xx

      Liked by 1 person

    • Thank you so much Linda 🙂 It made my day! Sometimes it’s hard to write something, but I’m trying haha by the way I’m in Lyon again Linda 😀 we just got here this afternoon, and tomorrow we’re going to the city center! I hope you’re well my dear xx

      Like

  2. Once again, Marta, you give us a wonderful pastry, with such beautiful photos!
    I’m glad my bit of advice helped “revive” this recipe, and thanks so much for you kind words! I hope we’ll keep on learning from one another and share our passion for good, fresh foods. 🙂

    Like

    • Ronit you have no idea how I appreciate all your comments. Honestly as much as I hate washing the dishes, I could do that just for a possibility of cooking with you 😀 I just got back from Milan- the food was absolutely fabulous Ronit! I don’t know how they do it in Italy, and any time I’m there I can’t stop eating. Today I got to Lyon for Easter- so my food story is to be continued until next Monday!! I hope you’re well xx

      Liked by 1 person

      • I’m glad to hear, Marta. It is really a pleasure to encourage a young talent like yours. 🙂 As for food in Italy, I couldn’t agree more. I think it all starts with respect to cooking, to the ingredients and the traditions. 🙂

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