Blueberry tarts for fella tarts
It’s so hard to get it exactly right when you see how things are going and you add a little more of this or that. Most tart recipes can be modified. Cakes—no. They rely more on chemistry and exactly measures but it’s hard to mess up a pie.
Any pie crust recipe. I used one from my Fanny Farmer cookbook and instead of a full 2 cups of unbleached flour, used ½ cup of whole wheat flour and 1 ¾ cups of unbleached.
Gluten free….Also made a gluten free flour mixed that tasted heavenly and held together using 1 cup of tapioca starch, 1 cup of brown rice flour and ½ cup of almond meal that I ground using raw almonds and then sifted so it was all smooth. This with a pinch of salt and 12 tablespoons of ice cold butter and water.
Line little tartlet metal molds (bought mine at Sur le Table) and bake in a 350 degree preheated oven for 10 minutes or until they look lightly done.
In the meantime…
4 or so cups of fresh blueberries
1 cup of sugar (I used organic)
3 T cornstarch
1 cup water
1/8 teaspoon salt
(optional: a tablespoon or two of butter. I didn’t add it but for butter lovers, you might want to)
Mix the sugar, cornstarch salt and water in a pot and cook over very low heat until thickened. Add blueberries and cook a little more. Turn off heat but allow the mixture to stay in the pot and cool.
Mix ¼ cup of flour and ¼ cup of brown sugar, mix, then add two tablespoons of cold butter. Mix with your fingers. You want a crumbly texture. If the mixture seems too buttery, add in some brown sugar, then flour. It’s hard to mess this up.
Complete and bake…
Now, you have a couple dozen partially baked tart shells, a cooked blueberry mixture and a crumb topping. Scoop blueberries into the tart shells so they are nicely rounded and once they’re all filled, sprinkle with the crumb topping. Bake in a 350 degree oven for 15 minutes. Bake a little more until the crumb topping looks a little golden and the edge of the tarts are a little golden, too. You can always use this to make one big plump pie and there’s enough pie crust to make a lattice top instead of using crumbs. And you can also use a different fruit and the same ingredients. Up to you! Let me know how it goes. Take a picture! And enjoy.