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April 1, 2008

Blueberry Tartlet...

2 packages (14 oz. each) frozen puff pastry
3 c (1½ pints) blueberries
1 T all-purpose flour, plus more for dusting
½ c sugar, plus more for sprinkling
juice of ½ lemon
vanilla ice cream


Preheat oven to 375. On a well-floured surface, roll out puff pastry just enough so that four 5" circles can be cut out (use a plate as a guide). Roll out the other package of pastry, and cut out two more 5" circles (reserve remaining pastry for another use). Place cut circles on two baking sheets, and put them in the freezer for at least 10 minutes. While dough is chilling, combine blueberries, flour, sugar and lemon juice in a medium bowl, and toss to combine; set aside. Remove pastry circles from freezer, and brush excess flour from chilled rounds with a pastry brush. As soon as dough is pliable, pinch the edges until a pleated shell is formed. Spoon the berry mixture (about ½ cup per tartlet) into the center. Repeat with the remaining pastry and berries. Freeze again if pastry has softened too much. Brush edges with cold water, and sprinkle with sugar. Bake until edges are golden-brown and berries are bubbling, 30 to 35 minutes. Remove and let cool slightly. Serve with vanilla ice cream. Recipe from Domino.

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