Wednesday, September 15, 2010

Blueberry Tartlets

Remember the Strawberry Tartlets? Well when I was making those I also made a small batch of blueberry tartlets. I was originally planning to make a big batch of these tartlets for a friend's assignment, but cancelled (sorry).

Fresh blueberries are so frickin' expensive, so I simply substituted frozen blueberries. For some reason there was an excessive amount of syrup leftover, so next time I will cook it down a little longer. I did not use the crust recipe given in the recipe, but used the one in the Strawberry Tartlets instead. The blueberry filling made far more than what could be filled in the shells, but they were delicious on pancakes and oats.

The lemon cream was a light and zesty accompaniment to the sweet tartlets. I still have half a package of frozen blueberries in the freezer so I can't wait to throw them in a cake.



Obtained here

Makes around 6 tartlets

Crust (I used the one in the Strawberry Tartlets)

1-1/4 cups flour

1/3 cup sugar
1/4 tsp salt
1 lemon, zested
8 T. butter, cut into small pieces

5 cups blueberries (I used frozen)
1/4 cup water
3 tbsp cornstarch
3 tbsp water
2/3 cup sugar
3 T fresh lemon juice
2 tsp lemon zest (about 2 lemons)
Pinch of salt

Lemon Cream

1 cup thickened cream
1 tbsp lemon zest
3 tbsp sugar
2 tsp lemon juice

1. Preheat oven to 190°C.

2. In a food processor, pulse together the flour, sugar, salt, and lemon zest. Then add butter. Let machine run until large clumps of dough form.

3. Lightly flour your hands and press the pastry into your tart pan(s), pressing evenly into the bottom and up the sides. Place your prepared tart pans on a rimmed baking sheet.

4. Place in freezer for 15 minutes. Then prick the bottom of dough, all over, with a fork.

5. Bake until golden, about 20 to 25 minutes. Remove tart shells from baking sheet and let cool on rack.

6. In a medium saucepan, bring 1/4 cup water and 1-1/2 cups blueberries to a boil over high heat.

7. In a small dish, mix the cornstarch with 3 T. of water and stir into the boiling blueberry mixture. Add the sugar, lemon juice and zest. Continue stirring and cooking for another minute.

8. Remove from the heat. Stir in a pinch of salt and the remaining 3-1/2 cups fresh blueberries. Immediately spoon the hot berry mixture into tart shell(s). Let the tarts cool on the counter for about 30 minutes, then cover with plastic wrap and refrigerate until totally cold.

9. When ready to serve, make lemon cream by whipping heavy cream, zest, sugar and lemon juice together in mixer until thick and fluffy. (Note: If you're making the cream in advance, spoon into a strainer that is sitting in a small bowl. Cover with plastic and refrigerate.)

10. To serve, use the tip of a paring knife to release a few of the edges of the tart shell. Turn the shell over in your hand, place a plate on top, then turn right-side up. Add a large dollop of lemon cream.

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