Tartlets with blueberry filling
4 servings
30 minutes
Blueberry-filled tartlets are a small culinary masterpiece inspired by the elegance of Italian cuisine. Their delicate shortcrust pastry melts in your mouth, revealing the rich flavor of blueberry filling with subtle citrus notes of lemon. The combination of sweetness and slight acidity makes them perfect for an afternoon dessert or a cozy tea time. Italians value simplicity and the naturalness of ingredients, and this recipe is a testament to that. It can be prepared for both family gatherings and elegant receptions, delighting guests with the airy texture of the pastry and the aroma of ripe berries. These tartlets are a gastronomic journey to sunny Italy, where tradition and taste go hand in hand.
1
In a mixer, combine flour, powdered sugar, and a pinch of salt. Then add chopped cold butter and mix until crumbly. Next, add water by the tablespoon until the dough starts to come together, but do not mix too long.
- Wheat flour: 1 glass
- Powdered sugar: 4 tablespoons
- Salt: to taste
- Butter: 6 tablespoons
- Water: 3 tablespoons
2
Divide the dough in half and shape into 2 discs. Wrap in plastic and refrigerate for 30 minutes.
3
Divide 1 disk into 12 pieces and roll each into a circle about 5 cm. Place each circle into muffin tins, pressing firmly. Repeat the same with the second disk of dough.
4
Preheat the oven to 200 degrees.
5
In a small bowl, mix sugar, starch, lemon juice and zest, and a pinch of salt. Add the berries and mix well.
- Sugar: 0.3 glass
- Cornstarch: 1 tablespoon
- Lemon juice: 1 tablespoon
- Salt: to taste
- Blueberry: 2 glasss
- Grated lemon zest: 1 teaspoon
6
Fill the molds with berry filling and bake for about 25 minutes until cooked and golden.
7
Cool for 10 minutes in the mold and remove with a knife. Let it cool completely.