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Blueberry Jam Tartlets
Recipe Summary
Yield: Makes 12
Ingredients
Ingredient Checklist
1/4 cup all-purpose flour, plus more for work surface
Almond Shortcrust Pastry
2 large eggs
1/2 cup sugar, plus more for sprinkling
3 tablespoons whole blanched almonds, toasted and finely ground
1/4 teaspoon salt
1/3 cup plus 2 teaspoons blueberry jam
1/2 cup small blueberries, preferably wild
2 tablespoons sliced blanched almonds
Cook's Notes
Tartlets can be stored in airtight containers up to 1 day.
Gallery
Blueberry Jam Tartlets
Recipe Summary
Yield: Makes 12
Gallery
Blueberry Jam Tartlets
Blueberry Jam Tartlets
Blueberry Jam Tartlets
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 1/4 cup all-purpose flour, plus more for work surface
- Almond Shortcrust Pastry
- 2 large eggs
- 1/2 cup sugar, plus more for sprinkling
- 3 tablespoons whole blanched almonds, toasted and finely ground
- 1/4 teaspoon salt
- 1/3 cup plus 2 teaspoons blueberry jam
- 1/2 cup small blueberries, preferably wild
- 2 tablespoons sliced blanched almonds
Directions
Preheat oven to 375 degrees. Place pastry on a lightly floured work surface. Roll out to 1/8 inch thick. Cut out twelve 4 1/2-inch rounds. Reroll scraps if needed. Line twelve 3- or 3 1/4-inch tartlet pans with pastry, pressing it into bottoms and up sides; trim edges flush with tops. Divide shells between 2 baking sheets. Prick with fork tines. Refrigerate 20 minutes.
Line bottom of each shell with parchment. Add dried beans or pie weights. Bake until pastry has dried slightly and has a sandy texture, about 15 minutes. Remove weights and parchment. Let cool completely on wire racks.
Meanwhile, put eggs and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until pale and fluffy, about 5 minutes. Using a rubber spatula, fold in flour, ground almonds, and salt.
Spread about 1 1/2 teaspoons jam into each shell. Add blueberries, dividing evenly. Press lightly with a fork. Top each with 2 tablespoons batter. Sprinkle with sugar and almonds. Bake until tops have risen and are golden, 16 to 18 minutes. Let cool completely.
Cook's Notes
Tartlets can be stored in airtight containers up to 1 day.
Cook’s Notes
Tartlets can be stored in airtight containers up to 1 day.
Reviews
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Reviews
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All Reviews for Blueberry Jam Tartlets
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Reviews:
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All Reviews for Blueberry Jam Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
