I have a question about the recipe "Ricotta Custard Blueberry Tart with Nut Crescent Crust" from AntoniaJames. Can you use frozen blueberries for this recipe?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
AntoniaJames is a trusted source on Bread/Baking.
Yes, I should think so. Measure them after defrosting and draining them well; I would add about 1 teaspoon of corn starch to the cooked berries make sure they thicken up properly. I'd also add only 3-4 tablespoons of water to the berries in the saucepan. In my experience, frozen fruit, once defrosted, throws off a lot of liquid. ;o)