Blueberry Tart

I have a confession to make. I've never been the biggest fan of blueberries - they're really tart and stain everywhere and everything!

I do however, love blueberries in their sweetened and cooked form! They also photograph so beautifully.

 



I have already used blueberries here and here so I planned to make cupcakes. But I've just done that with carrots here! So whenever I have any sort of dilemma (like the increasing number of grey hairs I'm finding) I consult my husband. That's what they're there for right? One thing I love about him is he tells it like it is. He does tell you your butt looks big in something! So he suggested to make something with pastry!

BLUEBERRY TART

To make pastry rub in 180g chopped cold butter into 2 cups plain flour and 1 cup icing sugar with fingertips.

The texture should resemble coarse cookie crumbs.

Add one egg and incorporate with a knife at first, then knead until a ball is formed.

Wrap in cling wrap and refrigerate for 30 minutes.

Roll out dough to 0.5-1cm thickness and cut out rounds (I used a cup to cut them)

Line tart tins with rounds, pressing to adapt to the edges.

I find no need to grease the tins, as the high butter content in the dough helps them come out later.

Refrigerate for 20 minutes.

Fill each tart with baking beads and blind bake at 180ºC for 20 minutes.

After blind baking fill each tart with blueberries, brush with melted butter and sprinkle caster sugar over top.

Bake at 180ºC for another 20 minutes.

Cool for 5 minutes on a wire rack before removing tarts.

Dust with icing sugar to serve.