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Wednesday, June 30, 2010

BlueBerry Tarts


1/2 cup unsalted butter, cut in pieces
1 tbs maple syrup
1 1/2 cups flour
1/4 tsp salt
1/2 cup maple syrup
1 tsp lemon zest
two 6 oz pkgs blueberries
1/4 cup cornstarch

PASTRY---In bowl, whisk together flour and salt. Add butter and mix into flour until crumbly. In a bowl, stir together maple syrup and 1/4 cup plus 1 tsp cold water. Add water mixture to flour mixture and toss together until dough begins to come together. Gather dough into a ball, divide in 4 equal pieces. Flatten each into a disc, wrap in plastic and refrigerate 2 hours.
BLUEBERRY FILLING---Heat oven to 375 degrees. Place blueberries in a bowl. In bowl, stir together maple syrup, cornstarch and zest, combine with blueberries. Set aside.
Roll out one pastry disc to a 8" circle. Transfer to a baking sheet. Fold over 1/2" of dough all around pastry, forming a decorative edge. Repeat with remaining pastry. Divide blueberry mixture among pastry rounds, spread berry mixture in single layer. Bake tarts 35 min. or until pastry is browned and filling is set, then serve.

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