Blueberry and almond tartlets
Blueberries are perfect for this recipe as they burst just before the tarts are cooked. These tarts are perfect for afternoon tea or a picnic.
Ingredients
250g shortcrust pastry
100g butter, soft
100g caster sugar
1 egg
1 egg yolk
50g almond meal
50g flaked almonds
50g plain flour
250g blueberries
100g apricot jam
Method
Preheat oven to 170C.
Roll pastry very thin, about 1mm thick. Cut 12 discs 7cm in diameter and place gently in tartlet tins, making sure there are no air bubbles. Line each pastry cup with foil, fill with uncooked rice or dried beans and blind bake until cooked through and golden; about 10 minutes.
Meanwhile beat butter and sugar in a bowl until light and fluffy, scrape down the sides to incorporate mix evenly. Add egg and yolk and mix well. Fold through almond meal, flaked almonds and flour until combined. Spoon 1 tbsp into each pastry case; you may have some mix left over, it freezes well. Place six blueberries on top of almond mix. Bake in the oven for 10-15 minutes or until puffed up and edges golden brown. Remove to a cooling rack.
Place jam in a small saucepan with a dash of water. Bring to the boil and strain. While jam is hot, use a pastry brush to glaze tarts.
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