Name: Blueberry Tartlets
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
Ingredients: 1 cup all-purpose flour, plus more for dusting; 2 tablespoons fine almond flour; 4 teaspoons granulated sugar; 1/2 teaspoon fine salt; 6 tablespoons cold unsalted butter, cut into cubes; 1 large egg, lightly beaten; 1 heaping cup blueberries, plus more for topping; 1/2 cup fresh lemon juice; 1/2 cup granulated sugar; 4 teaspoons cornstarch; Pinch of kosher salt; 3 large egg yolks; 3 tablespoons cold unsalted butter, cut into small pieces; 3/4 cup heavy cream; 2 tablespoons confectioners’ sugar; 1 teaspoon finely grated lemon zest; 1/4 teaspoon almond or vanilla extract

Directions

Special equipment:

You’ll need four 4 1/2-inch round fluted tart pans for this recipe.

Make the crust: Pulse together the flours, granulated sugar and fine salt in a food processor. Add the butter and pulse until it resembles coarse meal with some pea-size pieces. Add the egg and pulse a few times until the dough starts to clump together. Transfer the dough to a large piece of plastic wrap, gather into a dish and tightly wrap. Refrigerate until firm, at least 2 hours.
Meanwhile, make the filling: Combine the blueberries and lemon juice in a blender and puree until smooth. Strain through a finemesh sieve into a small saucepan, pressing on the solids with a rubber spatula. Whisk in the granulated sugar, cornstarch and kosher salt. Add the egg yolks and whisk until smooth. Cook over medium heat, whisking constantly, until thickened and the consistency of pudding, 4 to 6 minutes. Remove from the heat and add the butter, a few pieces at a time, stirring to incorporate. Strain the filling through a clean fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Press a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until set, 4 hours or overnight.
Divide the dough into 4 even pieces on a lightly floured surface. Roll out each piece into a 5-inch round. Fit the dough into four 4 1/2-inch round fluted tart pans, pressing the dough into the corners and evenly up the sides. Trim any overhanging dough. Prick the pastry all over with a fork, then refrigerate 30 minutes.
Bake the crusts: Preheat the oven to 350 degrees F. Line each crust with parchment paper and fill with pie weights or dried beans. Put the crusts on a baking sheet and bake until lightly browned around the edges, 12 to 15 minutes. Remove the parchment and weights and continue baking until the crusts are dry and golden brown on the bottom, 15 to 20 more minutes. Remove to a rack to cool completely.
Pour a heaping 1/4 cup filling into each cooled crust. Refrigerate while you make the whipped cream.
Make the whipped cream: Put the heavy cream, confectioners’ sugar, lemon zest and almond extract in a medium bowl. Beat with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Transfer the whipped cream to a pastry bag fitted with a round tip. Pipe 7 to 8 large dots of whipped cream in a circle over the center of each tartlet leaving some of the filling exposed. Top each tartlet with a few blueberries. Keep refrigerated until ready to serve.