Don’t forget to go through the baking tips first, CHECK IT NOW!
Juicy and fresh blueberries mixed with the lemon juice and cinnamon is heavenly! You eat one of those tarts and you’re just left feeling happy. There’s something about blueberries…I think its that burst of fresh flavor…that makes you want to have one bite after the other.
Prep time: 50 mins (including 30 mins chilling) – Cook time: 90 mins – Total time: 110 mins
Ingredients:
Dough base (this is enough for 5 mini tarts)
- 1/2 cup and 2 tablespoons flour
- 3 tbsp cold and cubed unsalted butter
- 2 tbsp cold water (or slightly less)
Filling
- 1 1/4 cup blueberries
- 1/2 tablespoon lemon juice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 tablespoon flour
- 1/3 cup sugar
Equipment:
| Measuring cups and spoons |
| 2 medium bowls |
| 2 sauce pans |
| Sieve |
| 5 mini tart pans (any shape) |
How to…..
Dough base
Mix the flour and butter in a bowl. Mix it with your fingers, rubbing in the butter until you get a crumbly texture. Then add the water a little at a time until you form a soft dough. Wrap it in plastic wrap and chill it in the fridge for at least 30 minutes.
Preheat the oven to 200 Celsius/400 Fahrenheit.
Remove the dough from the fridge, and roll it out on a floured wooden board/surface until it’s about 1/8th of an inch. Now place it over the tart pan. This is easier done when the rolled-out dough is at least 2-3 cm wider than the tart pan itself. Press down very gently so you don’t break it. You can roll the rolling pin over the tart shell to cut off the dough that is draping over the side (you can find YouTube videos for an easy illustration). Prick the base with a fork all over. Set aside as you make the filling.
Now to the filling. Mix all the ingredients in a bowl except the 1/4 cup blueberries. Pour the berry mixture into the dough base. Bake it for about 1 hour until you sit it bubbling. After you remove it from the oven add the fresh 1/4 cup of blueberries on top. Sprinkle with powdered sugar.
This recipe is for 6 inch / 15 cm mini tarts. You can double the recipe for a 10 inch / 25 cm tart dish.