then it makes the crust appear extra crunchy with every bite you take.
Blueberries are everywhere and I just got my new mini tart forms. And since it’s not long ago that I made apple pie I needed something different for the crust. Brainstorming. Blueberries, heat them up with brown sugar, cinnamon just a small pinch…lemon juice..Lemon!! Lemon zest in the crust, poppy seeds and more brown sugar. Perfect.
Taking a Billion of pictures to get you as close as I can get you in here. You can klick the little ones to open up.
The recipe is made from scratch and turned out delicious. It wasn’t too sweet, I would almost say next time I add two more tablespoons of sugar to the blueberries.
Is it getting mouthwatering yet? Can you smell the blueberries cooking with the sugar and the fresh lemon zest waiting to combine with the rest of the dough?
I did split one with my daughter when it was still warm on the balcony after lunch. We were sitting on the floor giggling, enjoying, taking pictures…
And at this point I should mention, that these pictures are not taken with my normal digital camera. A good friend of mine borrowed me his to try it out how it is to be able to make really fancy, close, macro pictures of food.
The problem when you have such a fancy camera and you take a lot of pictures is, the selection after wards. Oh my..
But for this post it seems, I made the right decision. One picture became the first accepted I submitted on foodgawker. That makes me really proud!
Makes 4 little (mini) Tarts.
- 1 1/4 cup (150 g) flour
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 1 tablespoon poppy seeds
- 1/2 cup (115 g) butter or lactose free margarine
- 1-3 tablespoons (ice) cold water
- zest of one lemon
In a large bowl you mix all the dry ingredients together. Then add the butter and either use an electric mixer or (like I do) just use your hands to rub the butter in the flour mix. Add as the last step, tablespoon by tablespoon the cold water ( I just needed 1) and knead the dough just so it comes and stays together.Form a disk and rap in foil. Let chill in the fridge for at least 1 hour. You can also leave it overnight.
Meanwhile chilling you can prepare the blueberries.
I had about a pound (500 g) of blueberries and brought them to boil in a saucepan with
- 2 tablespoons of brown sugar (like I mentioned, maybe 2 tablespoons more)
- 2 tablespoons lemon juice
- 1/4 teaspoon cinnamon
- 1 tablespoon corn starch
After they started boiling, I reduced the heat and let them simmer for 10 Minutes, till they thickened up a little.
Preheat the oven to 350 degrees Fahrenheit (175 Celsius).
On a floured surface, roll the dough out about 0,2 inch (0,5cm) thick. Fill your forms with the dough and poke holes in the bottom with a fork. Place the cooked and chilled blueberries on top. Decorate the top with the rest of the dough like you prefer.
Put them in the oven for 20-25 Minutes until the edges of the crust become golden brown. *
*I always have the problem with with fruit fillings that they start to cook and bubble so some of it runs out of the forms, to prevent a big burning smelling mess in your oven, just put a baking paper on the ground of the oven.