Blueberry-Ginger Tartlets

Blueberry-Ginger Tartlets

Fresh ginger root and ground allspice add lovely brightness and slight spice to the thick, sweet blueberry filling of these individual tartlets. Top with a dollop of crème fraîche, a few fresh blueberries, and tiny mint leaves for an endearing presentation.

Blueberry-Ginger Tartlets
Serves: Makes 16
 
Ingredients
  • 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
  • 2½ cups fresh blueberries
  • ⅓ cup granulated sugar
  • 3 tablespoons plus 2 teaspoons water, divided
  • 1 teaspoon finely grated fresh gingerroot
  • ½ tablespoon fresh lemon juice
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon fine sea salt
  • 1 tablespoon cornstarch
  • Garnish: crème fraîche, blueberries, and mint leaves
Instructions
  1. Preheat oven to 450°. Spray 16 (2¼-inch) tartlet pans with cooking spray.
  2. On a lightly floured surface, unroll dough. Using a 3-inch round cutter, cut 16 rounds from dough. Transfer each round to a prepared tartlet pan, pressing into bottom and up sides. Using wide end of a chopstick, press dough into indentations in sides of pans. Trim excess dough. Using a fork, prick bottom of dough in each tartlet pan. Place tartlet pans on a rimmed baking sheet. Freeze for 10 minutes.
  3. Place a small piece of parchment paper in the center of each prepared tartlet pan, letting ends extend over edges of pan. Place ceramic pie weights or dried beans on each parchment piece.
  4. Bake until dough is set, approximately 5 minutes. Carefully remove pie weights and parchment paper. Bake until tartlet shells are lightly browned, 3 to 5 minutes more. Let cool completely on a wire rack. Carefully remove shells from tartlet pans. Store tartlet shells in an airtight container.
  5. In a medium saucepan, stir together blueberries, sugar, 3 tablespoons water, gingerroot, lemon juice, allspice, and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat so mixture just simmers. Cook with pan covered, stirring occasionally, for 5 minutes. Uncover pan. Cook, stirring occasionally, for 5 minutes more.
  6. In a small bowl, stir together cornstarch and remaining 2 teaspoons water until cornstarch dissolves. Add to blueberry mixture, stirring until mixture thickens. (If needed, increase heat until mixture reaches a rapid simmer for cornstarch to activate and thicken mixture.) Remove from heat and let cool completely.
  7. Divide blueberry filling among prepared tartlet shells.
  8. Garnish with a dollop of crème fraîche, fresh blueberries, and mint, if desired. Serve immediately.
Notes
Make-Ahead Tips: Tartlet shells can be made a day in advance and stored in an airtight container. Blueberry filling can be made up to a day in advance, stored in a covered container, and refrigerated. Let come to room temperature before using.

 

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