Visit any pâtisserie and most restaurants in the Alps, and you’ll find a penchant for blueberry or bilberry tarts.
Ingredients
½ (14.1-ounce) package refrigerated piecrust dough (1 sheet)
2 egg yolks
¼ cup sour cream
¼ teaspoon vanilla extract
1½ cups blueberries
3 tablespoons granulated sugar
Sweetened Sour Cream (recipe follows)
Instructions
Preheat oven to 375°. Spray 16 (2½-inch) fluted tartlet pans with baking spray with flour.
On a lightly floured surface, unroll piecrust dough. Using a rolling pin, roll out dough to a 12-inch circle (approximately ⅛-inch thick). Using a 3-inch round cutter, cut 16 rounds from piecrust dough, rerolling scraps as needed. Transfer dough rounds to prepared tartlet pans, pressing into bottoms and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of tartlet pans. Freeze until firm, approximately 15 minutes.
Place a small piece of parchment paper or a paper mini cupcake liner in center of each prepared tartlet pan, letting ends extend over edges of pan, and fill with uncooked rice or pie weights.
Bake for 10 minutes. Let cool completely. Carefully remove paper and pie weights, but do not remove tartlet shells from pans.
In a medium bowl, stir together egg yolks, sour cream, and extract.
Divide blueberries among tartlet pans. Divide egg yolk mixture among tartlet pans, 1½ to 2 teaspoons each. Sprinkle each tartlet with ½ teaspoon sugar.
Bake until filling starts to bubble, approximately 15 minutes. Let tartlets cool completely before carefully removing tartlets from pans.
Just before serving, place Sweetened Sour Cream in a pastry bag fitted with a large open-star tip (Wilton #2B). Pipe Sweetened Sour Cream onto tartlets.
Notes
Make-Ahead Tip: Tartlets can be made up to a day in advance, stored in a single layer an airtight container, and refrigerated. Serve cold or at room temperature. Pipe with Sweetened Sour Cream just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/blueberry-tartlets/