Lemon Blueberry Tartlets
These lemon blueberry tartlets are easy and delicious!
Ingredients
For the pâte sablée:
- 4.05 oz. (115 g) butter at room temperature
- ⅓ cup+1 tablespoon (80 g) granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1¾ cup minus 1 tablespoon (200 g) all-purpose flour sifted
- ⅓ cup (50 g) almond meal
For the lemon curd:
- ⅔ cup (160 ml) fresh lemon juice
- 1 tablespoon lemon zest grated
- ¾ cup (150 g) granulated sugar
- 2 large eggs at room temperature
Toppings:
- fresh blueberries, powdered sugar for dusting (optional)
Instructions
- In a large bowl, beat the butter and sugar with an electric mixer until light and creamy.
- Add the egg, vanilla extract and mix until combined.
- Add the flour and almond meal
- and beat until the dough just starts to come together.
- Gather the dough into a smooth ball, wrap it in cling film and refrigerate for 1 hour.
- Roll out the dough on a lightly floured surface. Using a circular cookie cutter cut out 8 circles that are slightly larger then the muffin cups or tartlets pans.
- Place each circle of dough in a muffin cup and make sure to press firmly down on the center so the dough moulds into the cup.
- Prick the bottom of the shells all over with a fork and let them rest for 30 minutes in the fridge.
- Preheat the oven to 350° F (180°C) and bake the lemon blueberry tartlets for 10-15 minutes.
- Remove from the oven and let them cool completely.
- Prepare the lemon curd.
- Combine the sugar, lemon zest and lemon juice in a small saucepan. Cook over medium heat until the sugar is dissolved completely.
- In a medium bowl, lightly beat the egg. Whisking constantly, slowly stream the hot syrup into the egg.
- Beat for 2 minutes then transfer back into the saucepan by pouring the mixture through a sieve.
- Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and let it chill at room temperature.
- Assemble the lemon blueberry tartlets.
- Spoon the chilled lemon curd into the tartlets,
- top with fresh blueberries and sprinkle with powdered sugar.
Notes
Ingredients are for 8 mini tart pans (8 cm - 3 inches) or for a 23 cm (9 inches) tart pan.
Prep time doesn't include chill time
Nutrition
Serving: 1portion | Calories: 347kcal | Carbohydrates: 48.5g | Protein: 5.6g | Fat: 14.7g | Saturated Fat: 7.8g | Cholesterol: 100.1mg | Sodium: 27.4mg | Fiber: 1g | Sugar: 28.9g
