29 June 2013

Blueberry and curd tartlets

I had a pint of blueberries* to use up and this last-minute dessert seemed as good a way of doing that as any.


175g/6oz flour
40g/1.5oz butter
40g/1.5oz lard
8 generous tablespoons lemon or gooseberry curd
500ml/1 pint blueberries

Preheat the oven to 400F/200C/Gas mark 6. Rub the fats into the flour and add enough water to make a dough. Divide the pastry into four and press into individual tart dishes (I've got some oval metal ones, but you could divide the dough into eight and use a muffin tin instead). Spoon the curd into the pastry shells and sprinkle the blueberries over them. Bake for around 15 minutes, until the pastry is golden brown at the edges. Allow to cool in the tins for 5-10 minutes, until the curd sets, then carefully remove and serve with a dollop of cream.

*From North Carolina - Mike did the shopping and he hasn't really got the hang of this local food thing. Despite extensive brainwashing training. Sigh.

1 comment:

Damsontree said...

Hello. Just catching up with your latest pots and I'm very impressed with gooseberry curd. It looks wonderful! My friend makes gooseberry icecream. Recommended and then some.