I should start calling the blog "things to do with millions of blueberries". Today is blueberry tart day. I found this recipe in Real Simple last year and adapted it to hand pastries that I could take to picnics and Mandatory Mojito and Margarita Movie Monday (which is exactly what it sounds like) with the gang. They were a big hit, and I decided to make them again to commemorate a second summer of MMMMM.
Blueberry Tarts
(adapted from Real Simple)
2 pie crust sheets (I use the Pillsbury ones)
1 tbsp turbinado sugar (for dusting)
4 oz cream cheese, softened
1/4 cup heavy cream
1 tsp grated lemon zest
2 tbsp confectioner's sugar + extra for dusting
2 cups blueberries
Cut the pie sheets into 4 inch circles and place them into muffin pans. I can usually get 18, if I roll out the leftovers again. Using a knife, gently score the bottoms so they don't puff up. Sprinkle the turbinado sugar over the dough. Bake at 375 for 14-16 minutes, until golden brown. Allow them to cool, then remove from the muffin pans.
Meanwhile, beat cream cheese until smooth, then add cream, confectioner's sugar, and lemon zest. Beat until smooth. Using a teaspoon or a pastry bag, top the pastry shells with 1 to 1-1/2 tsp cream cheese mixture. Top with blueberries. Sprinkle with confectioner's sugar. Keep refrigerated for 2-3 days (if they last that long). Enjoy outside, with friends!
Blueberry Tarts
(adapted from Real Simple)
2 pie crust sheets (I use the Pillsbury ones)
1 tbsp turbinado sugar (for dusting)
4 oz cream cheese, softened
1/4 cup heavy cream
1 tsp grated lemon zest
2 tbsp confectioner's sugar + extra for dusting
2 cups blueberries
Cut the pie sheets into 4 inch circles and place them into muffin pans. I can usually get 18, if I roll out the leftovers again. Using a knife, gently score the bottoms so they don't puff up. Sprinkle the turbinado sugar over the dough. Bake at 375 for 14-16 minutes, until golden brown. Allow them to cool, then remove from the muffin pans.
Meanwhile, beat cream cheese until smooth, then add cream, confectioner's sugar, and lemon zest. Beat until smooth. Using a teaspoon or a pastry bag, top the pastry shells with 1 to 1-1/2 tsp cream cheese mixture. Top with blueberries. Sprinkle with confectioner's sugar. Keep refrigerated for 2-3 days (if they last that long). Enjoy outside, with friends!
(I think they would make Martha proud :-)
These tarts are adorable and a great idea for a fun Monday party! :) I think I might need to start a tradition of having a Monday like that with my friends too... !
ReplyDeleteThanks! It's a great time - we have a projector and watch movies on the side of the house (or the living room wall, if it's raining) and have mojitos with the mint from someone's backyard.
ReplyDeleteThanks for reading!! :-)