Open Faced Blueberry Tartlets
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 9 ozs ready-made Shortcrust
- plain flour (for dusting)
- 3 cups Blueberries
- ½ cup caster sugar
- ½ lemon (juiced)
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.
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