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Sweet Blueberry Almond Tartlets are a delightful treat that combines the rich flavors of almond and the natural sweetness of blueberries. These mini tarts are perfect for any occasion, whether it’s a summer picnic, a cozy afternoon tea, or a festive gathering. With a buttery almond crust and a luscious blueberry filling, these tartlets are sure to impress your guests and satisfy your sweet tooth. Follow this easy recipe to create your own delicious Sweet Blueberry Almond Tartlets!
Ingredients
- 1 cup almond flour
- 1/4 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine almond flour, all-purpose flour, powdered sugar, and salt. Add the softened butter and mix until crumbly. Stir in the egg yolk and vanilla extract until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or tartlet pan with cooking spray or butter.
- Roll Out the Dough: Once chilled, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut out circles large enough to fit into the tartlet molds.
- Assemble the Tartlets: Press the dough circles into the prepared muffin tin or tartlet pan, ensuring there are no gaps. Prick the bottom of each crust with a fork to prevent bubbling.
- Make the Blueberry Filling: In a medium saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, lemon juice, and cinnamon. Cook until the blueberries release their juices and the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.
- Fill the Tartlets: Spoon the blueberry filling into each tartlet crust, filling them generously.
- Bake: Bake the tartlets in the preheated oven for 20-25 minutes or until the crust is lightly golden. Remove from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack.
- Serve: Dust with powdered sugar if desired and serve warm or at room temperature. Enjoy your Sweet Blueberry Almond Tartlets!
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just be sure to thaw and drain them before using to avoid excess moisture in the filling.
How do I store leftover tartlets?
Store leftover Sweet Blueberry Almond Tartlets in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage.
Can I make the crust ahead of time?
Absolutely! You can prepare the crust dough a day in advance and keep it wrapped in the refrigerator until you are ready to bake.
What can I substitute for almond flour?
If you need a substitute for almond flour, you can use all-purpose flour or a gluten-free flour blend, but the flavor and texture will differ slightly.
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