Blueberry and Lemon Tartlets

It has been a while since I posted a dessert recipe and I wanted to make something gorgeous with the blueberries that were in danger of going off in my fridge. The craving I had for fruit over the summer has suddenly gone and cooler evenings have replaced the stiffling heat. My stomach is now craving soups, comfort foods and I have a yearning to make pretty afternoon teas. Although I still haven’t bought a vintage three tiered cake stand its only because I haven’t found the right one, a vintage jade green china with pretty handpainted flowers, slightly faded glory. This only exists in my mind, I think, unless anyone knows differently…..

I decided not to go down the blueberry muffin route, too Starbucks! But I do remember making some lovely lemon & blueberry muffins a while ago with a pinch of ground cloves that worked really well so I’ll try those flavours in a tart. The recipe below includes The Washer Up’s sweet pastry recipe but you can buy a precooked pastry case if you like.

Blueberry & Lemon Tartlets

Makes  8/10 individual or a 9 inch big tart  

Vegetarian 

For the Sweet Pastry (Pate Sablee) 

• 200gr plain flour
• 120gr butter cold
• 60gr icing sugar
• 2 egg yolks
• egg white for brushing

1. Put the butter, sugar & egg yolks into a food processor & work together quickly
2. Then blend in the sifted flour & work into a paste
3. A soon as it forms a ball wrap it in clingfilm & refrigerate it for at least an hour ( The longer the better it will be easier to work with )
4. When the pastry is really well chilled cut it into 8 equal portions keep 1 portion out & put the rest back in the fridge.
5. Get 2 big pieces of clingfilm & lay one on your work surface & dust liberally with icing sugar.
6. Put the piece of pastry on the cling film, dust it with more icing sugar then top with the 2nd piece of clingfilm. Push it down into a flat round shape.
7. Roll out the pastry (in between the 2 bits of clingfilm to stop it sticking to the rolling pin)to a size a bit bigger than the tart tins
8. Peel off the cling film carefully & push the pastry into the tart tin(Push it in don’t stretch it)
9. Trim off the edges & use the excess to fill any holes.
10. Now put the tart in the fridge & take out the next piece of pastry. Continue until all the tarts are in the fridge.
11. If you make a big tart you only have to do it once obviously(much less work!!)

1. Preheat the oven to 190 degrees.
2. Line the tarts with baking paper & fill with dry baking beans or uncooked rice.
3. Cook in the middle of the oven for 6mins for individual tarts. 10 mins for the large tart.

1. Remove the baking paper & beans, prick all over the pastry bases with a fork.
2. Put them back in the oven for another 6 mins. 10 mins for the large until it is starting to dry.
3. Brush with pastry bases with egg white & put back in the oven on the bottom shelf for 2 mins to harden slightly
4. Take out & leave on a rack to cool slightly while you make the filling.
5. Turn the oven down to 170 degrees

For the lemon & blueberry filling 

• 170gr caster sugar
• 185ml double cream
• 4 egg yolks
• 125ml fresh squeezed lemon juice
• 1 tbsp grated lemon zest
• 1 punnet blueberries washed
• a pinch of ground cloves

1. Whisk the sugar, cream & egg yolks in a bowl to blend well.
2. Mix in lemon juice & zest. Transfer to a jug.
3. Sprinkle the washed blueberries with pinch of ground cloves and toss to coat evenly
4. Put the tart cases on the bottom shelf of the oven & pull the shelf out slightly
5. Pour the lemon filling into the tart cases(not up to the top)tumble in some blueberries & carefully slide the shelf back in.
6. Bake for 15 -18 mins until set round the edges & a slight wobble in the centre.(About 30 mins for a large tart)
7. Leave to cool completely on a wire rack before taking out of the tart tins.

Serve for afternoon tea with friends, they really are delicious. The clove is genius, but only a pinch or you will ruin them!