蓝莓挞 Blueberry Tart

甜挞皮材料
低筋面粉250克、牛油150克、盐1小撮、糖粉75克、鸡蛋50克
250g cake flour, 150g butter, 1 pinch salt, 75g icing sugar, 50g eggs

杏仁奶油材料
牛油、白糖、杏仁粉及鸡蛋各50克
50g butter, 50g sugar, 50g almond powder, 50g eggs

奶油馅材料
牛奶250克、糖63克、少许盐、蛋黄40克、蛋黄粉18克、1⁄4 香草籽茎1条、牛油25克
250g milk, 63g sugar, 1 pinch salt, 40g egg yolk, 18g custard powder/Corn flour, 1⁄4 pc vanilla pod/Vanilla essence, 2 drop essence, 25g butter

装饰料
蓝莓1盒、草莓15粒（切半）、杏桃浆少许（现买）
1pkt blueberry, 15 strawberry (halve), some apricot jam (store bought)

挞皮做法
1.把面粉、糖粉、牛油及盐搓拌成粗沙状，慢慢加入鸡蛋混合，搅拌成团即可。（图1-2）
1.Using rub-in method, mix flour, icing sugar, butter and salt to a sandy texture. Add eggs slowly and mix just to combine. (pic 1-2)

2.把面团擀薄填入挞模里。（图3）
2.Roll out the pastry dough and line in tart ring. (pic 3)

杏仁奶油做法
1.把牛油和白糖搅拌至发起，加入杏仁粉，然后再慢慢加入鸡蛋。（图4）
1.Cream butter and sugar.Add almond powder, slowly add in eggs.(pic 4)

2.把材料收入冰箱。
2.Keep refrigerated for further use.

奶油馅做法
1.把牛奶和香草籽、盐、牛油及半份白糖煮滚。
1.Boil milk together with vanilla pod, salt, butter and half the sugar.

2.另外把蛋黄粉及剩余的糖打匀，加入蛋黄拌打至发起。
2.On the side, whisk together custard powder and remaining sugar, mix well. Add in egg yolks and whisk until light and creamy.

3.将蛋黄混合料加入牛奶混合料里，煮约2分钟。
3.Combine milk mixture and egg mixture. Cook for 2minutes while whisking continuously.

4.离火，待冷。
4.Remove from heat and let the mixture cool before use.

组合
1.把杏仁奶油挤到挞皮上。（图5）
1.Pipe frangipane into tart shell.(pic 5)

2.放入预热至180℃的烤炉里烤25分钟或至金黄色。
2.Bake in preheated oven at 180℃ for 25 minutes or till golden brown.

3.待冷却后把挞从模子取出，填入奶油馅，上面放满鲜莓果装饰。（图6-7）
3.Remove tart from ring once the tart is cooled. Pipe pastry cream and arrange mix berries on the surface.(pic 6-7)

4.在水果挞表面淋上杏桃浆。（图8）
4.Glaze the tart with apricot glaze.(pic 8)

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