Sometimes I spot a recipe to tuck away to make eventually. And, then there are those times you see a recipe and you MAKE IT IMMEDIATELY! Dinner was already marinating (tri-tip and veggies for the grill) and I had no intention of baking dessert, much less these little beauties. I saw the darn recipe on Pinterest from Martha Stewart. They looked so pretty and I had everything that it called for. Here's what I did, I hope you enjoy them too!
Tartlets ready for baking
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 4 tablespoons confectioners sugar
- 2 pinches of salt
- 6 tablespoons vegetable shortening
- 2 to 3 tablespoons cold water
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly grated lemon zest
- 2 cups blueberries
Pulse flour, confectioners sugar, and a pinch of salt in a food processor to combine. Add shortening, and process until the mixture resembles coarse meal, about 10 seconds. With processor running, add cold water, 1 tablespoon at a time, until a dough forms (do not process more than 20 seconds).
Shape dough into a disk. Wrap in plastic wrap; refrigerate for 20 minutes.
Preheat oven to 400 degrees. Cut disk into 12 pieces; on a lightly floured work surface, flatten each piece into a 3 to 4-inch round. Press a round onto bottom and up sides of each cup of a 12-cup nonstick muffin tin. I chose to leave the edges of the tartlets rustic, but you could flute them or use a fork to make tine impressions if you'd like.
Stir together granulated sugar, cornstarch, lemon juice and zest, and a pinch of salt in a medium bowl. Add berries; toss to coat. Fill shells with berry mixture. Bake until crusts are brown and filling is bubbling, about 25 minutes. Let cool slightly in tins. Run a knife around tarts; remove from tins. Let cool completely on rack.