These tiny tart shells filled with tangy lemon curd are topped with a sugar-dusted blueberry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 15
Number Of Ingredients 8
Steps:
- Pulse flour and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk and ice water. With the motor running, slowly pour egg mixture into processor; mix until dough just comes together. Place on plastic wrap; press to flatten into a disk. Wrap; chill at least 1 hour.
- Preheat oven to 350 degrees. On a clean work surface, roll out dough 1/8 inch thick. Using a 3 1/2-inch biscuit cutter, cut out 15 rounds. Fit rounds into pans; press into bottom and sides. Chill 30 minutes.
- Line tarts with parchment; fill with pie weights or dried beans. Bake 15 minutes; remove paper and weights. Continue baking until golden, about 10 minutes. Transfer to wire rack to cool completely.
- Using a toothpick, dip each blueberry in the meringue-powder mixture; roll in sugar. Transfer to a parchment-lined baking sheet; let dry 30 minutes.
- Remove tart shells from pans. Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry. Serve chilled or at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love