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Tuesday, July 18, 2017

National Blue Berry Month

5 tablespoons unsalted butter, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon kosher salt

3 cups fresh blueberries
1/3 cup granulated sugar
1 tbsp cornstarch
1 tbsp cold water
2 tbsp butter
1 tbsp lemon juice
small pinch salt
1/2 cup white chocolate chips
1 tsp neutral oil

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for about 5 minutes. Add in the egg and vanilla and mix until incorporated. Add in the flour and salt on low speed and mix until just incorporated.
Scrape the dough out onto a piece of plastic wrap and shape into a disk. Wrap and refrigerate for at least 1 hour or overnight.
Flour work surface and roll out your dough to 1/4" thick. Press the dough into the bottom and up the sides four 4″ tartlet pans. Place in the freezer for 10-15 minutes, or in the fridge for an hour.
When ready to bake, preheat the oven to 350°F. Line your crust-filled tart shell(s) with tin foil, and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and weights from the tarts and bake for about 10 minutes more, or until the tart shells are golden. Let cool on a wire rack before filling.
In a medium saucepan, heat 1 and 1/2 cups blueberries and the sugar over medium heat.
In a small bowl, mix together the cornstarch and water, and add into the blueberries and sugar. Increase heat to medium-high and boil for a couple minutes, smashing the blueberries. Stir in the remaining berries, butter, and lemon juice.
Divide the filling among your prepared tart shells. Allow to cool for a couple hours.
In a small bowl, combine the white chocolate and oil. Heat in the microwave in 20 second increments, stirring very well after each time, until fully melted. Drizzle over the tartlets! (I used a ziplock baggie fitted with a tiny pastry it, but you can do it more haphazardly, if you desire.)

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