Almond blueberry tarts

Recipe for almond blueberry tarts

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♼ Recipe origin is unknown. Almond blueberry tarts, recipe Rating: 4.5
Number of votes:90 INGREDIENTS:

Pastry:

83g butter, chilled

150g high-ratio/cake flour

40g icing sugar

10g milk powder

1/4 tsp vanilla essence

1 Grade C egg

Filling:

110g butter

65g icing sugar, sifted

2 eggs

50g all-purpose flour, sifted

1/2 tsp baking powder, sifted with all-purpose flour

15g evaporated milk

75g ground almond

Blueberry filling

METHOD:

1. Sift flour, icing sugar and milk powder together into a mixing bowl.

2. Rub in butter until the mixture resembles breadcrumbs.

3. Add in the egg and vanilla essence. Mix it until the pastry begins to form large lumps. Press together gently with your fingers until the pastry forms a ball.

4. Chill pastry dough for about 30-60 minutes.

5. Cream sifted icing sugar and butter until light and fluffy. Add one egg at a time. Mix well after each addition.

6. Fold in sifted flour and baking powder, evaporated milk and ground almond.

7. Press some pastry evenly into tart mould. Trim the edges to remove excessive dough. Prick base of each tart with a fork.

8. Fill tart with some almond paste.  Top with blueberry filling. Spoon almond paste to cover up the blueberry filling.

9. Bake in a preheated oven at 160-180 degC for 30-35 minutes until skewer inserted into almond paste comes out clean .

10. Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.

NOTES:

1. Blueberry filling can either be totally incorporated in the almond paste, or be placed on top of almond paste. In the latter case, use a skewer to draw on blueberry filling to create patterns.
2. Note that heating characteristic of every oven varies. Please adjust temperature, heat direction and cooking time of your oven accordingly.
3. You can also use raspberry, strawberry or chocolate fillings to replace the blueberry filling.