| Servings: | Prep time: | Cook time: |
|---|---|---|
| 12 tartlets | 40 min, plus 30 min chilling | 20 min |
Small tartlets with a crisp whole wheat crust, a blueberry and lemon filling, and a snowflake of powdered sugar on top.
Chilling the dough is the key step: it keeps the pastry flaky and easy to press into the tins.
Ingredients:
- 1 cup (120 g) Stone-Ground Whole Wheat Flour
- 1/4 cup (30 g) Blanched Almond Flour
- 2 tbsp sugar
- 1/2 cup (115 g) cold butter, cubed
- 1 large egg yolk and 2 tbsp cold water
- 1 1/2 cups (220 g) blueberries
- 2 tbsp lemon juice and the zest of 1 lemon
- 2 tbsp cornstarch and 1/4 cup (50 g) sugar
- Powdered sugar and a paper snowflake stencil, for decorating
Instructions:
1. Rub the cold butter into the flours and sugar until it looks like coarse crumbs. Mix in the egg yolk and water until the dough holds together.
2. Wrap the dough and chill it for 30 minutes. Heat the oven to 180 °C (350 °F).
3. Press the dough into 12 small tart tins, prick the bases and bake 12 to 14 minutes, until pale golden. Cool.
4. Cook the blueberries with the sugar, cornstarch, lemon juice and zest for 5 minutes, until thick. Cool slightly.
5. Fill the cooled tartlets with the blueberry mixture. Lay the stencil on top, dust with powdered sugar and lift the stencil off.
