Blueberry Tarts
Submitted by Tdupe
Individual blueberry tarts with a flaky vinegar-butter crust and cinnamon-spiced fresh berry filling. Dusted with powdered sugar and topped with whipped cream for a rustic summer dessert.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minThere’s something about a personal-sized tart that makes dessert feel like a gift.
These blueberry tarts pair a tender, flaky crust (the secret is a splash of apple cider vinegar) with plump fresh berries tossed in cinnamon and sugar.
Half the berries bake right into the filling, and the rest get piled on fresh after cooling, so you get that gorgeous contrast of jammy and bright in every bite.
A dusting of powdered sugar and a cloud of whipped cream finish them off.
Kitchen Tips
- The apple cider vinegar in the crust keeps it tender by inhibiting gluten development. Don’t skip it.
- Use scalloped tart pans lined with foil for easy removal. Let the foil extend about an inch over the sides so you can lift cleanly.
- Save half your blueberries for topping the baked tarts. The contrast between cooked and fresh berries gives you both texture and color.
Ingredients
Directions
Mix 1 cup flour, salt, and 2 tablespoon of sugar.
Blend in butter and add vingar.
Line four 4½ inch scalloped tart pans with foil, allowing 1 inch of foil to extend over pan sides.
Press tart mixture on bottoms and sides of pans and crimp edges.
Mix ½ cup sugar, 4½ tablespoon flour, can cinnamon. Stir into 1¼ cup berries and divide among pans.
Bake in preheated hot oven (400 F) for 20 to 25 minutes.
Cool and carefully pull of foil.
Put remaining berries on tarts and top with confectioners sugar.
Serve with whipped cream.
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