Blueberry Tarts

Sources:cooknshare

Sweet Shortcrust Pastry:

• 1 cup all purpose flour
• 1/2 cup confectioner sugar
• 1 stick cold butter (1/2 cup), cubed
• pinch of salt

For the filling:

• 3 cups of blueberries
• 2 tbsp of water
• 5 tbsp of sugar
• 1 tbsp of cornstarch dissolved in 2 tbsp of water

• Servings: 4
• Time: 1 hour 15 minutes    
• To make the pastry:
  1. In a mixing bowl, combine flour, confectioner sugar, and salt. Whisk it until combined. Add in the cubed, cold butter and mix, using your finger tips, until it clumps together and a soft dough forms.
  2. Flatten the pastry with your hand and cover with cling film or Saran Wrap. Place it in the fridge for at least 30 minutes. You can also store it in the freezer, and use it whenever you wish.
  3. After 30 minutes, remove the pastry from the fridge. Spray a tart pan with baking spray.
  4. Take a little bit of the dough, and pat it into the tart pan. Make sure it is as thin as coin. Leave an excess of about 1/4 inch over the rim. Trim with a pair of scissors to make it even. Set aside in the freezer for 15 minutes.
  5. After 15 minutes, use a fork to poke holes into the pastry for air vents. Bake it in a preheated oven at 180 degrees C for at least 13 minutes. Remove from oven and allow it to cool.

  To make the filling:
  1. Add 2 cups of blueberries, sugar, and the water to a saucepan.  Turn heat to medium low. Crush half a dozen berries to release a bit of juice. Bring the mixture to a soft, bubbling boil.
  2. Add in the corn starch while stirring. Continue to simmer and stir for another 7 to 10 minutes until the mixture thickens.
  3. Pour the mixture into the tart shell. Then, add the additional cup of cold berries over the top.
  4. Place in the oven and bake at 375 degrees F for 30 minutes or until firm.
  5. Set the tart aside to cool. Serve and enjoy.