These are not just pretty, they are delicious. Crunchy buttery dough and rich, fresh filling make them unforgettable. I guess you can use muffin mould, but this tartlet mould is just perfect.
Ingredients for 6 mini pies:
For the dough:
180 g strong flour
1 tsp baking powder
50 g powdered sugar
pinch of salt
70 g butter
1 egg yolk
2 Tbsp sour cream
zest of 1 lemon
For the filling:
200 g fresh blueberries
3 Tbsp brown sugar
1 Tbsp corn starch
2 tsp lemon juice
half vanilla pod
pinch of salt
6 tsp butter
Instructions:
1. Sift flour, powdered sugar and baking powder onto your work surface, make a well in the middle and add butter, egg yolk, sour cream and lemon zest. Work the dough until all the ingredients are incorporated. Wrap and refrigerate for half an hour.
2. In a bowl mix together blueberries, brown sugar, corn starch, lemon juice, vanilla seeds and a pinch of salt.
3. Take 3 quarters of the dough, divide into 6 parts and form balls. Grease your tartlet mould, stretch the dough balls and fit them into holes.
4. Cut a parchment paper into 6 parts, crumple them and line your crusts. Fill with weights (rice, beans, …). Bake for 10 minutes at 180 C, than remove parchment paper and bake for 5 minutes more.
5. Fill each crust with blueberries and top each with one tsp butter.
6. Divide the remaining quarter of the dough into 6 parts, form balls, stretch them and cover mini pies. Pierce trough with a fork.
7. Bake for 25 minutes at 180 C.
Enjoy!
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