Blueberry Tartlets

Last week I shared some savory tartlets prepared for a photo shoot on Instagram stories. I really liked them, especially the way I packaged them, so I decided to make them again in a sweet version to film the preparation and prepare a little video tutorial. Blueberry tartlets were created with this purpose but something went wrong in the recording and so here I am, without the video but with some photos and a recipe to share.

Closing these pastries is very simple, roll out a disc of dough, even if not too regular, and place the filling in the center, leaving an edge of about 3 cm free. Cut the edge as if to make petals (about 6 in this mini version) and then begin to fold them over the filling in a clockwise direction. To make everything more aesthetically pleasing, add a brush of egg yolk which gives a beautiful golden color when cooked. And that's it.

I'm trying to organize my working life as best as possible but I have to admit that I make water everywhere.
I try to delimit the time dedicated to clients in certain spaces and times but with little success, I try to organize myself as best as possible so as not to end up in deep water having to close a project but it's not always possible. I send quotes that I take care of carefully but which are often not understood and therefore I find myself writing them again. And when I try to make this space and the social channels that accompany it more constructive and interesting, technology works against me, making me think that perhaps I should lie down under a palm tree and stay calm there. But go and find a palm tree these days…

Returning to the blueberry tartlets, it must be said that the pastry I used to make them is the same as the cake with ricotta cream and red fruits from last week. I had made a double dose and frozen it and it came in handy when I thought of the video tutorial but we know how that went. At the base a layer of blueberry jam and on top a dozen fresh blueberries. Very simple but really good and perfect for breakfast or a snack in the afternoon.

Blueberry tartlets

Hazelnut shortcrust pastry:
140 g of 00 flour
70 g butter
40 g of hazelnut flour
60 g of icing sugar
1 egg
1 tablespoon vanilla extract
salt a pinch

5 teaspoons blackcurrant and blueberry jam
1 basket of fresh blueberries

1 egg yolk for brushing

To make the hazelnut shortcrust pastry, insert the flour and the cold butter from the fridge cut into small pieces into the bowl of a food processor with blades. Blend for 20 seconds or until the butter is reduced to crumbs. Stop the machine and add the icing sugar, salt and hazelnut flour. Continue adding the vanilla extract and egg. Blend again until the mixture begins to come together into large crumbs.
Turn the dough out onto a lightly floured work surface, knead for a minute until you obtain a smooth mixture and give it a rectangular and flattened shape. Wrap the hazelnut shortcrust pastry in cling film and leave it to rest in the fridge for at least an hour, preferably overnight.

Take the dough again, divide it into 5 parts and then roll them out rather thinly (3-4 mm).
Place a teaspoon of jam in the center of each disc and arrange some fresh blueberries on top. Cut the edge of the pastry left free to obtain “petals” which you will close over the filling.
Bake at 180°C for 25-30 minutes. Remove from the oven, leave to cool for a few minutes and then transfer the tartlets to a wire rack to cool completely.


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