- Hey guys, so here in the states,
we are getting ready to celebrate our Independence Day,
known here as Fourth of July.
And one of the ways that we like to celebrate Fourth of July
is with a blueberry pie.
I love blueberry pie, especially in the summertime.
And I'm gonna show you how to make some
adorable blueberry tartlets
that'll have you feeling very patriotic.
Let me show you how to put 'em together.
Now I really like this dessert served as mini tartlets,
but if you don't have the mini pans,
and you just have one big pan,
you could actually make this recipe that way too.
So the first thing we're gonna do is create our crust.
So in a food processor, you're going to add
1 3/4 cup of flour,
two tablespoons of sugar,
a 1/2 a teaspoon of salt.
Gonna put your lid on your processor and give it a whirl.
Then we're gonna add 10 tablespoons of salted butter.
Now, I know, I just added salt
and I'm gonna use salted butter,
but I really find for a crust sometimes they
don't have a lot of flavor if you don't add a lot of salt,
so I like to add salt and use salted butter.
So just make sure that your butter is cut into small cubes,
and then go ahead and add them through the feed tube.
Give that a pulse, just until everything is combined,
and you have a nice fine, mealy crumb on your hand.
And then at this point you're going to add
six to seven tablespoons of iced water.
Now I say six to seven
because you want to check it at six tablespoons.
If you feel like your dough
isn't really coming together yet,
go ahead and add another tablespoon.
You're gonna remove your dough from your food processor,
place it on a floured surface,
and mold it into a nice oval.
Flatten it out and then cut it in half horizontally.
And then cut it vertically in thirds.
And what that will do is to create six pieces
of equal size dough.
You can take a piece of dough.
Roll it out to a rough circle.
Then take your tartlet pan.
And when it comes to the mini tartlet pans,
I really like the ones that are nonstick
and have the removable bottoms.
That will help remove your tartlet in such a better way
than if you don't have a removable bottom.
If you wanna know where to get them,
I put a link in the description.
So you can take that tartlet pan,
flip it upside down.
Then take a knife and just draw a circle around it,
leaving about an inch border all the way around.
Then take that dough,
fit it into your pan,
and then any dough that's overlapping you can fold inward
and just kind of pinch it all the way around.
You kind of want the sides of the dough
to be a little bit thicker than the bottom,
because that is going to help your tartlet retain its shape.
Once it's all fitted in you can then take your knife
and just slice off all the excess.
Just so you have a nice, smooth edge.
And then take your tartlet and pop it on a baking sheet
that's lined with parchment paper.
Go ahead and repeat the process
until all your tartlets are ready.
Then with the dough that you have left
you're gonna roll it out to a 1/4 of an inch thick.
You're gonna take a start cookie cutter
that's about two inches.
Cut out a bunch of stars.
Now you only need six, but if you have some extra dough,
I would also recommend making seven,
and then that way if something happens to one of them,
like it burns, you're good to go,
and you know you'll have enough.
And you're gonna place the stars on the pan as well.
Then you're gonna take that whole thing,
and you're gonna pop it in the freezer for 15 minutes,
or in your refrigerator for 30 minutes.
You just want to make sure that that dough firms up
before it hits the hot oven.
Now we're gonna prepare our blueberries.
Now here's what makes this recipe so easy.
It's all a lot of two's.
We're gonna take two cups of blueberries,
two tablespoons of sugar,
two tablespoons of flour,
and two tablespoons of lemon juice.
How easy is that, right?
Just give it a good toss, making sure that you're mixing in
the sugar and the flour.
And then we're gonna set that aside.
And at this point, we're then gonna grab our tartlet shells
that have been nicely chilled.
We're gonna take some blueberry jam,
and we're gonna take one tablespoon of jam
and place it in the bottom of each tartlet.
I like to use the blueberry jam
because I find that it'll create a really delicious tart
just giving those blueberries a head start
with a little bit of jam in the bottom.
Then on top of that you're gonna fill the tartlets
with your fresh blueberry mixture.
Now you don't want to overdo it,
'cause if you put too many blueberries in these tart shells,
they'll start to bubble up and all the juices
will kind of pour out of them.
So it's best to stick to about
a 1/2 a cup of blueberries per shell.
And then the finishing touch is just to add
a little pat of butter on the top of each one.
I know, but this is what's gonna make it good,
because as that butter melts,
it's gonna combine with the juices
of the blueberries and the sugar and the flour,
and it's gonna create a really nice, jammy kind of center.
You're gonna take your tray, and you're gonna place it
in a 350 degree oven for at least 15 minutes.
You basically are looking for those stars
to turn golden brown and look like they're baked.
Once they're done, you can remove the tray
and just remove the stars.
Put them on a cooling rack
and place the tray back in the oven for another 20 minutes
to allow your tartlets to finish baking.
You'll know the tartlets are done
when the crusts are golden brown
and those blueberries have reduced down
and all of their juices are bubbling.
I really think that these tarts are best served
either chilled or at room temperature.
Because we are going to add a dollop
of homemade whip cream on top,
and if you add homemade whip cream on top of a hot tartlet
you're gonna end up with a big melted mess.
So it's much better to make sure
that those tartlets are nice and cool.
Now meanwhile you're gonna take your stars
and give them a good dusting of some powdered sugar.
Then take one of the tartlets.
Put it on a plate.
In the center you're gonna add
a dollop of homemade whip cream,
and if you'd like my recipe it's in the description as well.
And then place one of those darling little stars on top.
And you will see you will have
a very cute little blueberry tartlet
ready to help you celebrate your Fourth of July.
I love this recipe because those blueberries
are so delicious and sweet.
You've got that hint of citrus coming from the lemon,
and the star on top with the whip cream
just makes this such a fun, patriotic dessert
that took hardly any time to put together.
I hope you guys give this one a try,
and let me know what you think.
I think you'll find this recipe will really impress
any guest that you may be having
coming over for Fourth of July.
All right, you guys.
I'll see you back here next week
for another delicious recipe.
Until then, bye.
("Yankee Doodle Dandy" instrumental)