Well this post is over due, I actually made these two weeks ago. I have seen recipes before but what finally gave me a push was the September version of the Food Network Magazine (FNM). My version is slightly different, FNM uses grape jelly and an orange glaze. I am sure that would be delicious, but I had some fresh/frozen blueberries so I made my own blueberry filling. My husband has been taking samples of my baked items to work for the guys. The next requested version of these will be with a nutella filling.
Here is the adapted version:
For the tarts:
3 cups all purpose flour
2 tsp sugar
1 tsp salt
4 tbsp shortening, cold and cut in small pieces
2 sticks butter, cold and cut in small pieces
1/2 cup blueberry purée (directions follow)
1 large egg
1/2 milk
Pulse flour, sugar and salt in food processor until combined. Add shortening and about one-quarter of the butter and pulse until they disappear in the flour. Add remaining butter and pulse until it looks like course meal with pea size pieces of butter. Add 1/2 cup ice water and pulse a couple times until dough comes together. Turn out on to plastic wrap, form into a disk and chill at least an hour up to one day.
While the dough is in the refrigerator prepare the blueberry filling.
Blueberry filling:
1-1 1/2 cups blueberries
2 tsp sugar
2 tbsp cornstarch
In a small sauce pan, on medium-low heat, heat the blueberries and sugar until the blueberries break down. About 30 min. Remove from heat and stir in cornstarch stirring consistently until the sauce is thick. Set aside to cool.
Roll out the chilled dough to about 1/4 inch thick and cut into 3 x 4 pieces. You should end up with about 12 total. Spoon out about a tablespoon of the filling and place in the center of one rectangle. Brush the edge with egg and lay another rectangle in top, using a fork press the edges. Brush with a mix of milk and egg. Repeat until all six are made. Bake at 350 degrees for 20 minutes or until golden brown.
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