Blueberry Whipped Cream Torte

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Blueberry Whipped Cream Torte
Light and full of fresh summer fruit, this torte is a colorful red, white and blueberry dream. This torte has a sweet tart pastry base baked in a springform pan. After baking make a fluffy whipped cream and blueberry filling, and then cover with more blueberries and red currant jelly. Before serving remove the torte from the pan and garnish the sides with toasted almonds
Recipe type: Pie, Blueberry
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9″ Springform Pastry: Sweet Tart Pastry Prep: Baked Oven Temp: 375° Storage: Cover and Refrigerate

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Ingredients
Sweet Tart Pastry:
  • 1¼ cups all-purpose flour, plus additional for work surface
  • 3 tablespoons granulated sugar
  • ⅛ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into ½ inch pieces
  • 1 large egg yolk
  • 1 tablespoon plus 1 teaspoon whipping (heavy) cream
Filling and Topping:
  • 2 cups fresh blueberries
  • 3 tablespoons orange-flavored liqueur, such as Triple Sec
  • ¼ cup water
  • 2 envelopes unflavored gelatin
  • 2 cups whipping (heavy) cream
  • ¾ cup confectioners’ (powdered) sugar
  • ¾ cup red currant jelly
Garnish:
  • ½ cup toasted sliced almonds
Instructions
Sweet Tart Pastry:
  1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another tablespoon of cream. Flatten the ball into a 6 inch disc, wrap with plastic wrap, and refrigerate for 30 minutes. Tip: if refrigerated for more than 30 minutes the pastry will become too cold to roll without cracking. If it becomes too cold, let pastry sit at room temperature 15 to 20 minutes before rolling.
  3. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to an 9½ inch circle and fit into one 9 or 9½ inch springform pan with a removable bottom. Lightly prick the bottom with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart pastry until firm, at least 30 minutes.
  4. While tart pastry is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  5. Bake: Remove pan with chilled tart pastry from refrigerator. Leaving the springform pan on the baking sheet, bake 20 to 25 minutes or until the edges of the crust turn a light golden brown. Remove from oven and cool completely on a wire cooling rack.
Filling and Topping:
  1. Wash and dry blueberries. Place in a medium bowl and sprinkle with liqueur; cover and let stand 30 minutes.
  2. Place water in a small microwaveable bowl. Pour gelatin over the water, do not stir, and let the mixture stand for 5 minutes. Then heat in a microwave oven, on medium power, for 45 to 60 seconds or until the gelatin is dissolved and the liquid is clear. Remove from oven and set aside to cool slightly.
  3. In a medium mixing bowl, beat the whipping cream and powdered sugar with an electric hand mixer until cream is thick and stiff. Using a balloon type whisk or large rubber spatula, gently fold in cooled but still warm gelatin, and about three-fourths of the blueberry mixture (including the orange liqueur.)
  4. Pour the whipped cream mixture over the pastry shell in the springform pan and smooth the surface with the back of a large spoon. Cover with the remaining blueberries.
  5. Place the jelly in a microwave-safe bowl, heat using 50% power and stir frequently just until the jelly is warmed and melted. Pour warm jelly over blueberries.
  6. Cover with plastic wrap and refrigerate several hours or overnight until firm.
Garnish:
  1. When ready to serve, run a sharp knife around the inside of the pan to loosen the torte. Un-clip the side of the springform pan, and gently lift off the outer ring. Place the torte on a serving plate. Press toasted almonds around the sides.
Adapted from: Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980