Open Faced Blueberry Tartlets

5
Average: 5 (1 vote)
(1 vote)
Open Faced Blueberry Tartlets
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
923
calories
Calories

Nutritional values

1 tartlet contains
(Percentage of daily recommendation)
Calorie923 kcal(44 %)
Protein19.1 g(19 %)
Fat17.91 g(15 %)
Carbohydrates172.29 g(115 %)
Sugar added25.15 g(101 %)
Roughage0.25 g(1 %)
Vitamin A1,002.53 mg(125,316 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.66 mg(14 %)
Vitamin B₆0 mg(0 %)
Folate47.84 μg(16 %)
Pantothenic acid0 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C188.94 mg(199 %)
Potassium5.61 mg(0 %)
Calcium758.73 mg(76 %)
Magnesium0 mg(0 %)
Iron19.35 mg(129 %)
Zinc0 mg(0 %)
Saturated fatty acids6.43 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
9 ounces ready-made Shortcrust
plain flour (for dusting)
3 cups Blueberries
½ cup caster sugar
½ lemon (juiced)
How healthy are the main ingredients?
Blueberrylemon

Preparation steps

1.

Pre-heat the oven to 200°C | 400F. Roll the pastry out on a lightly floured surface to 1/2" thickness.

2.

Divide into 4 and use to line 4 straight-sided 4" tartlet tins. Line the pastry with parchment and baking beans.

3.

Bake for 10-12 minutes until the edges just start to color. Remove from the oven and discard the baking beans and parchment paper.

4.

Return to the oven for 5 minutes to color the bases. Once ready, remove from the oven and allow to cool on a wire rack.

5.

Place the blueberries in a saucepan and add the sugar, lemon juice, and a little water.

6.
Bring to a simmer and cook uncovered, stirring very occasionally, until you have a purple syrup in the base of the saucepan and the majority of the fruit is intact.
7.
Fill the pastry tartlets with the fruit and the syrup and serve immediately on plates.