Saturday, August 20, 2011

Mini Blueberry Tarts

Every time I make these tarts, they're devoured within hours. Usually by me. But then that leaves another excuse to go blueberry picking!

These Mini Blueberry Tarts are relatively easy to make, but patience is required. This recipe is adapted from Martha. Somehow, she is able to make TWO DOZEN tarts from this recipe. I mean, I know she's a baking goddess and whatnot, but I can't seem to make more than 8 out of a single batch.

  • Blueberries: 3 cups
  • Flour : 1 cup
  • Confectioner's Sugar: 4 tablespoons
  • Salt: A pinch
  • Unsalted butter: 6 tablespoons, cold, cut in small sections
  • Water: 2-4 tablespoons
  • Granulated sugar: 1/4 cup
  • Cornstarch: 1 tablespoon
  • Lemon juice: 1 tablespoon

  • Food processor
  • Plastic wrap
  • Non-stick muffin tins

Oven temp: 400 degrees
 Baking time: 20-25 minutes / golden brown


Make the dough first. In a food processor, pulse flour, confectioner's sugar and salt just enough for them to be well mixed. Add butter and pulse until it looks crumbly. While processing, add one tablespoon of water at a time until the mixture becomes doughy. Don't go overboard with the water. Only a small amount should do it.

Mold the mixture into a ball and then flatten into a disk. Wrap in plastic wrap and refridgereate for 30 minutes.

Whlie this is cooling, work on the filling. In a bowl, mix granulated sugar, cornstarch, lemon juice and another pinch of salt until well combined. Add 2 cups of blueberries and toss.

After 30 minutes or as long as you can bear to wait, take out the dough. Roll it out to your desired thickness and cut into as many circles (or squares, for ease) as you can.

Preheat oven to 400 degrees.

Line the bottom and sides of the muffin tins with the pieces of dough. Usually, the dough will not be enough to cover a hole or an entire side of the muffin tin. This is okay. Just grab scrap dough and repair.

Once you've lined as many muffin tins as possible, bring over your berry mixture. Fill the tins to the top with the coated blueberries.

Bake for 20 to 25 minutes, or until the dough is golden brown and the blueberry mixture is bubbling. Have your remaining (uncoated) blueberries ready. Once the filling is bubbling, take out the muffin tins. Using a small spoon, stir the filling in the individual tarts so it looks like jam. Then, quickly cover the mixed tarts with the remaining blueberries.

Let the tarts cool and then devour! Whipped cream goes well on top, too.

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