BLUEBERRY JAM TARTLETS

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Blueberry Jam Tartlets image

Almonds flavor the crust and the cakelike topping that covers blueberry jam in dainty tartlets.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 12

Number Of Ingredients 9

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

Steps:

  • 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.

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