Prep: 25 minutes
Bake: 17-20 minutes
2 c. blueberries
2 t. cornstarch
1/4 c. granulated sugar + 2 t. for crumble
4 t. water
1/2 c. flour plus extra for dusting
grated rind of one lemon
3 T. butter, diced
325 g. favorite pie pastry dough
Preheat oven to 375*f or 400*f if your oven is cold. Do not grease the muffin tins as they come out just fine with out grease so why add it, if you don't need it? :)
Put half of the blueberries into a small saucepan with half the water or med-low heat. Mix the cornstarch and remaining water together so there are no clumps in the final product. Once the berries are releasing juices, pour some of the juice into the cornstarch mixture and mix. Then add the whole mixture to the blueberries and stir until gently boiled, stirring consistently. Remove from heat and add the remaining blueberries. Set aside.
For the crumble (streusel) mix the flour, sugar and diced butter together with fingers until it resembles coarse breadcrumbs. Don't work it to much or the heat from your hands will melt the butter. Set aside.
Roll the pastry dough out thinly onto a lightly floured work surface. About 3/8th an inch thick. Cut out 24 2 1/2 inch circles. Press gently into pans. Do not stretch the dough as it will shrink easier. Spoon blueberry filling into the shells and sprinkle the crumble on top of the filled tart shells.
Bake in the preheated oven for about 15-20 minutes or until the topping is pale gold. Let stand for about 10 minutes to set the filling. Then loosen with an off-set metal spatula. Transfer to wire rack to cool.
Store in an airtight container or eat fresh out of the oven.
Enjoy.
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