Blueberry & Sour Cream Tartlets

You can prepare these tartlets to the end of step 2 up to 2 days ahead. Continue to end of step 4 up to 1 day ahead. Store tart cases in an airtight container. Place blueberry mixture in the fridge. Carry out step 5 just before serving.

 

Ingredients

300g (2 cups) plain flour
75g (1/3 cup) caster sugar
150g unsalted butter, chopped
½ tbs tsp salt
125g (½ cup) sour cream
2 tsp cold water
300g (2 punnets) blueberries
Double cream, to serve

 

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Method

1. Preheat the oven to 190°C. Place flour, 2 tbs of sugar, butter and salt in a food processor and process until mixture resembles fine breadcrumbs. Add sour cream and water and process until the mixture just comes together. Turn onto a lightly floured surface and use your hands to press into a disc shape. Wrap in non-stick baking paper and place in the fridge for 30 minutes to rest.

2. Use a lightly floured rolling pin to roll dough to 5mm thick. Use a 10cm-diameter pastry cutter to cut 8 discs. Line eight 80ml (1/3-cup) capacity muffin pans with discs. Place in fridge for 30 minutes.

3. Cover each pastry base with non-stick baking paper and fill with rice. Bake in preheated oven for 15 minutes. Remove paper and rice and cook for a further 15 minutes or until golden. Remove from oven and place on a wire rack to cool.

4. Combine the blueberries and remaining sugar in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until blueberries are soft and liquid is a syrup consistency (see microwave tip). Remove from heat and side aside for 10 minutes to cool.

5. Spoon the mixture evenly among pastry cases and serve with cream.

Microwave tip: Combine the blueberries and remaining sugar in a microwave-safe bowl. Heat, uncovered, on Medium-high/650watts/70% for 1-2 minutes or until soft and liquid turns to syrup.

Transport tip: Carry cream and blueberry mixture separately in an esky with ice. Transport pastry cases in airtight containers, in single layers between non-stick baking paper. Assemble at picnic.