Mini Lemon and Blueberry Tarts
Little bitesize pieces of sunshine, these tarts are filled with lemon curd and a hidden blueberry. If you don't have a flower cutter, just use a round one!
Makes around 12 mini tarts
Ingredients:
Pastry:
- 125g plain flour
- 35g icing sugar
- 60g cold butter
- 1 large egg yolk
- 1 tbsp water
Lemon Curd:
- 100g caster sugar
- 60g butter
- Zest of 2 lemons
- Juice of 2 lemons
- 2 large eggs, beaten
- Handful of blueberries
Method:
- In a blender, blitz together the flour, icing sugar and butter until it forms a breadcrumb consistency. You can do this by hand, it will just take longer, and you want to avoid the butter melting into the flour!
- Add the egg yolk and water and blitz again until it starts to clump. If you need a bit more liquid, add a tiny bit more water until the dough comes together and you can form it into a ball.
- Wrap in cling film and rest the pastry in the fridge for at least 20 minutes, meanwhile preheat the oven to 170 C (fan).
- Roll the pastry out onto a lightly floured surface to around 4mm thick.
- Using a 7cm flower cutter, cut out 12 flowers (you will need to re-roll the pastry until you have all your flowers).
- Grease a mini cupcake tin (with wells around 5cm diameter) and carefully press the middle of the flower into the middle of the tin.
- Use your fingers to neatly press the pastry into the well, and then gently fold the petals onto the top of the tin so they look like open flowers.
- Place a mini cupcake case inside each tart and fill with baking beans.
- Bake for around 12-15 minutes, keeping an eye on the petals, if they start to brown, take them out of the oven.
- Carefully remove the cases with the baking beans and place the tarts back in the oven for another 5-10 minutes until the bottoms are baked.
- Leave to cool.
- For the curd, in a bowl over a pan of simmering water, heat the butter, sugar, zest and juice until melted.
- Add the beaten eggs and whisk. Keep whisking until the curd thickens enough to coat the back of a spoon.
- Pour through a sieve (optional but it gives a really smooth curd) into another bowl and leave to cool.
- Once cool, transfer to a piping bag.
- Place a blueberry at the bottom of each mini tart, and pipe enough curd into the tart to fully cover it. The curd will look like the centre of the flower.
- Enjoy!
Head to my Instagram highlights @alice.fevronia for a video on how to make these, and if you give them a go, please tag me I would love to see!
