Blueberrymangotartlets Recipes

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a bowl, stir together blueberries, sugar, cornstarch, vanilla, salt and lemon zest and juice.
• Cut the pie crusts into 6 circles with a 4 1/2-inch round cutter. Lift the circles onto the prepared baking sheet. Place about 1/4 cup of the blueberry mixture into the center of each circle. Gently fold over the edges to cover approximately 1 inch of the filling.
• Brush the egg wash around the edge of each pastry. Sprinkle the crusts with sugar and bake until the crusts are golden and the filling is bubbly, 15 to 20 minutes.

Steps:

• Special equipment: a 9-inch springform pan
• Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
• Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
• Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
• Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.

Steps:

• Heat oven to 425 degrees F. Coat 8 (4 x 3/4-inch) tart pans with no-stick cooking spray. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms. Press into bottoms and sides of prepared pans. Place tart pans on baking sheet. Bake 5 minutes.
• Whisk sweetened condensed milk, egg and lemon juice in medium bowl until smooth. Stir in 1 teaspoon lemon peel. Divide evenly into crusts.
• Reduce oven to 375 degrees F. Bake 16 to 18 minutes or until lightly browned. Cool completely. Remove from pans. Top with whipped cream and blueberries. Drizzle with honey. Sprinkle with remaining lemon peel.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
• Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
• Pour blueberry filling over the cooled crust. Let cool before slicing.

Steps:

• For curd:
• Whisk sugar and lime juice in heavy medium saucepan to blend. Whisk in yolks, then butter. Cook over medium-low heat until thick, smooth, and just beginning to bubble, stirring constantly, about 8 minutes. Remove from heat. Mix in lime peel. Transfer to small bowl. Press plastic wrap onto surface of curd. Refrigerate until cold, at least 4 hours. (Can be made 4 days ahead. Keep refrigerated.)
• For crust:
• Blend flour, sugar, and salt in processor 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and egg yolk. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Shape dough into log. Cut crosswise into 8 equal rounds. Press each round over bottom and up sides of 3 3/4x3/4-inch tartlet pan with removable bottom. Pierce crusts with fork. Chill at least 1 hour and up to 1 day.
• For topping:
• Place 1/2 cup berries and sugar in heavy small saucepan. Using fork, mash berries coarsely. Cook mixture over medium heat until beginning to simmer, stirring often, about 5 minutes. Using rubber spatula, push as much of mixture as possible through strainer set over medium bowl. Mix remaining blueberries into strained berries. Set topping aside.
• Preheat oven to 375°F. Bake tartlet crusts until lightly golden, pressing any bubbles with back of fork, about 15 minutes. Cool crusts completely on rack.
• Spread curd in crusts. Spoon blueberry topping over. (Can be prepared ahead. Let stand at room temperature up to 2 hours or refrigerate up to 1 day.)

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

Steps:

• Lightly grease 6 deep 10cm flan tins.
• Sift the flour into bowl and rub in the butter.
• Add the egg yolks and enough water to make the ingredients cling together. Press the dough into a ball, knead gently on a lightly floured surface until the dough is smooth, then cover, and refrigerate 30 minutes.
• Divide the pastry into 6 portions, roll them in turn on a floured surface until they are large enough to line the prepared tins.
• Lift the pastry into the tins, ease into the sides, and trim the edges.
• Place the tins on an oven tray, line the pastry with paper, fill with dried beans or rice and bake at 190°C for 10 minutes.
• Remove the paper and beans, bake for a further 10 minutes or until the pastry is lightly browned; then allow to cool.
• Just before serving, pour the filling into the pastry cases, top with blueberries and serve with strawberry sauce and sliced mangoes.
• FILLING: Blend or process all of the ingredients until smooth.
• STRAWBERRY SAUCE: Blend or process all of the ingredients until smooth; then strain.
• NOTES: The pastry cases, filling and sauce can be made a day ahead.
• Storage: Pastry cases, in airtight container. Filling and sauce, covered, in the refrigerator. Freeze: The pastry cases are suitable suitable for freezing.

Steps:

• Preheat oven to 375 degrees. Place pastry on a lightly floured work surface. Roll out to 1/8 inch thick. Cut out twelve 4 1/2-inch rounds. Reroll scraps if needed. Line twelve 3- or 3 1/4-inch tartlet pans with pastry, pressing it into bottoms and up sides; trim edges flush with tops. Divide shells between 2 baking sheets. Prick with fork tines. Refrigerate 20 minutes.
• Line bottom of each shell with parchment. Add dried beans or pie weights. Bake until pastry has dried slightly and has a sandy texture, about 15 minutes. Remove weights and parchment. Let cool completely on wire racks.
• Meanwhile, put eggs and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until pale and fluffy, about 5 minutes. Using a rubber spatula, fold in flour, ground almonds, and salt.
• Spread about 1 1/2 teaspoons jam into each shell. Add blueberries, dividing evenly. Press lightly with a fork. Top each with 2 tablespoons batter. Sprinkle with sugar and almonds. Bake until tops have risen and are golden, 16 to 18 minutes. Let cool completely.

Steps:

• Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste. Divide mixture evenly into 4 golf ballsized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienned orange zest.

Steps:

• Divide dough in half. On a lightly floured surface, roll out 1 piece to 1/8 inch thick. (Keep remaining dough refrigerated.) Using a 3-inch round cookie cutter, cut out 8 rounds. Gently press into eight 2 1/2-inch round tart pans. Trim dough flush with top edge of pans. Refrigerate until cold, about 30 minutes.
• Preheat oven to 375 degrees. Line tart shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, 12 to 14 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack. Repeat process with remaining dough.
• Remove tart shells from pans; spoon 2 teaspoons pastry cream into each. Top with berries. Refrigerate until ready to serve. Top with berry leaves, if desired.