Posted by https://www.eatlivetravelwrite.com/2017/07/blueberry-almond-tartlets/
© 2017 eat. live. travel. write.. All rights reserved.
Blueberry almond tartlets
2 hrs 30 mins
Easy mini blueberry tartlets with almond cream.
For the almond cream
- 1/4 cup (57 g/ 1/2 stick) unsalted butter, room temperature
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (50g) almond meal
- 1/4 teaspoon salt
- For the pastry
- 3/4 cup (113 g) all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup (57g, 8 tablespoons, 1 stick) cold unsalted butter, cut into small cubes
- 2 tablespoons heavy cream
- To bake
- approx 1/2 cup fresh blueberries
- Make the almond cream:
- Beat the butter and sugar using electric hand beaters until smooth and creamy.
- Add the egg and vanilla and beat until well-combined. Your mixture may look a little curdled but that’s ok.
- Gently fold in the almond meal and salt using a rubber spatula until you have a smooth paste. It might be quite stiff.
- Cover the almond cream with plastic wrap and refrigerate for at least an hour.
- Make the pastry:
- Whisk the flour, salt and sugar in a large bowl.
- Add the cubed butter and, using your fingertips lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry cutter for this job.
- Make a well in the middle of the flour mix and add the egg.
- Add the cream and mix using a wooden spoon until the dough is firm enough to form a ball when you press the mixture together with your fingers - it might be a little crumbly but form the dough into a disk and wrap it tightly in plastic wrap.
- Divide the dough into two, place between two sheets of parchment paper and roll one piece out at a time to a thickness of ¼ inch (6mm).
- Refrigerate the dough for 30 minutes.
- Preheat the oven to 350˚F and lightly grease a 12 cavity muffin tin.
- Remove the dough from the fridge and use a 3-inch (7 cm) diameter cookie cutter to cut six disks from each piece of dough.
- Place the disks in greased muffin tins and gently press in the centre to form pastry shells. Do not press too hard.
- Divide the almond cream between the pastry cups (you’ll need about 2 tablespoons per tartlet).
- Gently press 4-5 blueberries into each tartlet, slightly burying some of them.
- Bake at 350˚F for 30 minutes or until the almond cream is puffed and golden.
- Remove from oven and let the tarts sit in the muffin tins for about 15 minutes. Remove from the tins and cool on wire cooling racks. Serve at room temperature.
- Store in an airtight container for up to 3 days (they will get soggy the longer you store them so best to eat them up!).