I love blueberries. I must eat at least 1/2 cup a day. I just can not seem to get enough of them. I recently got a mini tart pan, and I knew that I had to make blueberry tarts. The blueberries are tossed in sugar, lemon juice, and lemon zest. When they are baked, they created their own wonderful juices. The crust is slightly salty by itself, but it really balances out the blueberry flavor. The filling recipe is from Martha Stewart, and you can find it here. The crust recipe was on the back of the packaging for the tart pan. The recipe for the crust is after the pictures. Overall, the tarts were absolutely amazing.
Ready for the oven
Tart Crust Recipe
Recipe from packaging on William Sonoma Mini Tarts Baking set
Makes 24 Mini Tart Crusts
- 2 1/2 cups all-purpose flour
- 2 Tbs. sugar
- 2 tsp. salt
- 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/4 inch pieces
- 6 to 8 Tbs. ice water
In a food processor, combine the flour, sugar, and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 6 Tbs. ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and divide in half. Shape each into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Preheat oven to 350°F.
Remove dough from refrigerator and let stand for 5 minutes. Place 1 dough disk on a lightly floured surface and roll out 3/16 inch thick. Using the cutter (The cutter and tamper are included in the mini tart baking kit), cut out the tart shells, reserving any scraps of dough. Place the cutouts on a baking sheet. Repeat with the remaining dough disk. Re-roll the scraps and make more cutouts. If the dough becomes too soft to cut, refrigerate it for 15 to 20 minutes.
Center a cutout over one of the wells in the baking pan and, using the tamper, gently but firmly press the cutout into the well so that the sides of the tart shell come just above the pan. Press a cutout into each of the remaining wells. fill each tart with tart filling.
Bake the tarts for 12 minutes, then rotate 180 degrees. Continue baking until the crust is golden brown, about 10 minutes more. Transfer the pan to a wire rack and let cool for 10 minutes. Remove the tarts from the pan and place on the rack. Repeat with the remaining cutouts and filling.