Today is cell group day and I decided to try bake something for sharing
The blueberries were on sale at the supermarket
I bought new mini muffin trays too
I referred to Martha Stewart’s recipe for the blueberry filling as well as a recipe in Martha Day’s cookbook for the rich short crust pastry with a little adjustment
If you wish to follow exactly here is the link
For the rich shortcrust pastry
225 gm plain flour
1/4 teaspoon salt
170 gm unsalted butter cubed n chilled
1 egg yolk and 1 tablespoon iced water was used to bind
I used 3 tablespoon icing sugar instead of 1 tablespoon caster sugar
Sift the flour, salt , sugar into a medium size bowl
Add in the cut chilled butter
Rub with flour to achieve a crumb like texture. I didn’t quite achieve it though
Then add in the egg yolk n one tablespoon of iced water
Then use a fork to mix in n form a ball
Wrap in cling wrap n chill in the fridge for 30 mins
For the blueberry filling
2 punnets of blueberries or 2 cups
1/4 cup of caster sugar - I added 1 more teaspoon
Grated lemon rind from one lemon
Lemon juice 1 tablespoon
Cornstarch 1 table spoon
Mix everything together in a medium bowl
Assembly
I used about 17 -18 gm for dough for each piece
Use half of the pastry dough n keep the other half in the fridge
Make a round ball n press down in your palm into a circle large enough
To fill the muffin hole
Fill all the muffin holes then spoon in the blueberry filling
Do not pile up too much because the blueberry juice will burst
may stick to the pan n cause the tart to stick to the pan
And it will be hard to remove
After filling I kept the tray in the fridge for about 10 mins
Heat the oven to 190 degree celcius
Bake for about 20 minutes or till the crust turn brown
and the blueberries filling bubbles
Remove to rack to cool and let the tarts sit in the tray for 2-3 minutes
Gently use the tip of a small knife to help remove the tarts
I made 24 mini tarts
