Raw Blueberry Tartlets Recipes

BLUEBERRY TART

Steps:

• Special equipment: a 9-inch springform pan
• Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
• Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
• Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
• Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.

RAW BLUEBERRY TARTLETS

Steps:

• Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste. Divide mixture evenly into 4 golf ballsized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienned orange zest.

MINI BLUEBERRY TARTS

Steps:

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

BERRY TARTLETS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.