* Blueberry Almond Tartlettes *
Crust:140 g. sugar
400 g. butter
1 egg
1 tsp. vanilla
455 g. flour
1. Mix sugar, butter, eggs and vanilla with dough hook just until combined.
2. Add flour and mix until smooth. Do not over mix.
3. Refrigerate 30 minutes.
Filling:170 g. almond paste
180 g. sugar
3-4 egg whites
fresh berries
Place paste, sugar and one egg white in stand mixer fitted with paddle attachment. Combine until smooth.Add egg whites one at a time. You want the batter to be thin but not completely runny so monitor the texture. It's okay to leave some egg-white out. Refrigerate 1 hour.
To assemble the tarts:
Line tart pan with rolled out dough (1/4 inch thick). Dock with fork. Line shell with pie weights and pre-bake about 5 minutes - just until the sides firm up a bit.
Remove from oven and allow to cool slightly. Add filling to 1/2 way up the side of the pan. Top with fresh berries.
Bake anywhere from 10-20 minutes, depending upon your oven, until filling sets. Filling should puff up and turn light golden brown.
Cool completely. Dust with powdered sugar.
Line tart pan with rolled out dough (1/4 inch thick). Dock with fork. Line shell with pie weights and pre-bake about 5 minutes - just until the sides firm up a bit.
Remove from oven and allow to cool slightly. Add filling to 1/2 way up the side of the pan. Top with fresh berries.
Bake anywhere from 10-20 minutes, depending upon your oven, until filling sets. Filling should puff up and turn light golden brown.
Cool completely. Dust with powdered sugar.
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