Blueberry Tartlets
by Irene Vlach
Ingredients
- 1 1/4 cup farine
- 1/4 cup maizena
- 1/4 cup sucre
- 1/4 tsp sel
- 1/3 cup graisse
- 1 oeuf
- 1 Tbsp citron, jus
- 1/2 tsp vanille
- 1 1/2 cup myrtilles, frais ou geles
- 1/8 cup sucre
- 1 Tbsp farine
- 1 tsp citron, zeste
- 3 Tbsp farine
- 1 Tbsp margarine, molle
- 1 Tbsp sucre
Instructions
In large bowl, stir together flour, cornstarch, sugar and salt. Cut in shortening until crumbly. Make a well in centre of dough; add egg, lemon juice and vanilla. Stir until well-combined. Filling: toss together blueberries, sugar, flour and lemon peel; let stand 15 minutes. Divide dough and press into 10 3" tart pans. Prick bottoms with fork. Place on cookie sheet. Bake 8 - 10' at 450 F. Cool on wire rack. Reduce oven to 375 F. Fill each tartlet with filling. Topping: stir together flour, butter, sugar and 1 1/2 tsp of brown sugar, until the mixture resembles coarse crumbs. Sprinkle 2 tsp of the crumb topping over each tart. 20' - 375 F. Cool completely before removing from pans.