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blueberry shortbread pandowdy recipe

Written on Monday, September 5, 2016 | 8:45:00 PM



Serves : 6 to 8

Preparation time : 30 minutes 

Ingredients : 
Dough
- ½ cup (45 g) almond flour
- ½ cup (50 g) oat flour
- ⅓ cup sugar
- ¼ cup brown rice flour
- 6 tablespoons (45 g) tapioca starch, plus more for rolling
- 1 tablespoon psyllium husk powder
- ¾ teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 large egg, lightly beaten

filling
- 6 cups fresh or frozen wild blueberries (thawed if frozen)
- 2 tablespoons cornstarch
- ⅓ cup sugar
- ½ teaspoon freshly grated lemon zest
- ½ teaspoon freshly ground cardamom
- 1 tablespoon unsalted butter, cut into pieces
- 1 large egg white, lightly beaten
- ¼ cup sliced almonds

Preparation Method :
1) Make the dough: In the bowl of a food processor, combine the almond flour, oat flour, sugar, brown rice flour, tapioca starch, psyllium husk powder, and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the whole egg and pulse until the dough comes together. 

2) Lightly dust a piece of parchment with tapioca starch. Tip the dough out onto the prepared parchment, dust it lightly with tapioca starch, and roll it into a 10 × 9-inch rectangle. Cut the dough into 16 equal pieces. Transfer the dough, still on the parchment, to a baking sheet and freeze it for 20 minutes.Preheat the oven to 350°F with racks in the middle and lower third of the oven.

3) Meanwhile, make the filling: Combine the blueberries, cornstarch, sugar, lemon zest, and cardamom in a 2-quart baking dish. Top evenly with the butter pieces.

4) Brush the top of the dough pieces with the egg white and top with the almonds. Use an offset spatula to separate the frozen pieces. Bake the dough pieces on the middle oven rack and the fruit on the bottom rack for 25 minutes.

5) Stir the fruit and top it with the shortbread pieces, overlapping them to fit, and then return the dish to the oven. Cook until the filling is bubbling and the topping is deep golden brown and set, 20 to 30 minutes. Let the pandowdy cool for 10 minutes before serving.

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