Fruity Lattice Tarts
1 hr 30 min.
Suggested variation: Individual Blackcurrant Pies Replace the blueberries with blackcurrants and double the amount of caster sugar.
Rub the butter into the flour until it resembles fine breadcrumbs then stir in just enough cold water to bring the pastry together into a pliable dough. Wrap the dough in clingfilm and chill for 30 minutes.
Meanwhile, preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Roll out half the pastry on a floured surface and cut out 6 circles then use them to line 6 tartlet tins. Toss the blueberries with the sugar and cornflour and divide between the 6 pastry cases.
Roll out the rest of the pastry and cut out 6 circles for the lids. Brush the rim of the pastry cases with egg before laying the lids on top, then press down firmly round the outside to seal. Trim away any excess pastry and roll it out again. Cut the pastry into long strips and attach them to the top of the pies in a lattice pattern with a little beaten egg.
Brush the top of the pies with more beaten egg then bake in the oven for 25 – 30 minutes or until the tops are golden and the pastry underneath has cooked all the way through. Transfer the pies to a wire rack to cool a little before serving warm or at room temperature.