Summer is the time for delicious pastries with fresh juicy fillings berries. One of the most interesting berry combinations will be blueberries with gooseberries. Bake with this delicious toppings amazing shortcrust tartlets. The dough should be rolled before rolling cool well. Form tartlets from it in molds and stuff with berries, sprinkled with sugar, flour and a little amount of nutmeg for a fabulous flavor. Dough tartlets are folded on the sides, and in the middle there is a small window. So the juicy filling will not run away when baking, and the baking will be look very appetizing.
Recipe author – Olga Bravo – bakery owner and teacher master classes
Time: one час. 30 min. Difficulty: easy. Quantity: 8 tartlets. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Tartlets
- 2 tbsp. premium flour
- 220 gr butter, chilled, chopped in small pieces
- 1 tsp salt
- 1 tbsp. l Sahara
- 1/4 Art. ice water (or as needed)
- 2 tbsp. Sahara
- Special equipment: 8 tartlet molds 7 cm in diameter
Berry filling
- 2 tbsp. gooseberries, washed and dried, tear off the stems
- 4 tbsp. blueberries, washed and dried
- Juice 1 Lemon
- 1/4 Art. Sahara
- 1/3 Art. flour
- Pinch of Freshly Grated Nutmeg
- 110 gr. butter (1 tbsp. per tartlet) + optionally to lubricate the mold
- Protein 1 large egg to grease tartlets
- Finely ground corn flour to sprinkle
- Icing sugar to sprinkle tartlets
Recipes with similar ingredients: shortbread dough, flour varieties, lemon juice, nutmeg, blueberries
Recipe preparation:
- Knead the dough for tartlets: mix in the kitchen bowl combine flour, butter, salt and sugar. Chop until the oil won’t be the size of a pea. Add a little ice water until the dough gathers in a lump. Put the dough on the waxed paper and divide in half. Using the ends of the paper, form 2 ball. Wrap in plastic wrap and refrigerate until ready to use.
- Cook the caramel: pour sugar into a saucepan with thick bottom and simmer until sugar becomes a little bit brown. Pour caramelized sugar into an aluminum mold with a diameter of 25 cm. or on a silicone mat to he froze. After the caramel hardens, break it into pieces from 2-4 cm in size. Put aside, it will be necessary for baking with berries.
- Cook the berry filling: mix in a large bowl peeled gooseberries and blueberries. Pour lemon juice on top. Sprinkle the berries with sugar, flour and nutmeg (do not mix, just sprinkle on top, otherwise the berries will become too soft).
- Collect tartlets: take 8 small forms for tartlets, grease them inside with butter and sprinkle liberally cornmeal. Cut the dough into 8 equal pieces and put 7 of them back into the refrigerator (keep the dough cold). Roll the dough into a circle with a diameter of 10 cm, it should be quite fat. Put the dough circle in the prepared form and repeat same to fill out 8 forms. Put them on a baking sheet.
- Preheat the oven to 190 ° C. Egg the base of the dough protein. Gently scoop up the berries covered in flour and sugar, and put on the forms with the dough. Put a slice of caramel on top berries. Fold the edges of the dough in a circle without completely covering the filling in center. Put 1 tbsp. l (15 g.) Butter on top of each tartlets. Egg white open areas of dough and bake for 45 minutes.
- Serve tartlets by sprinkling powdered sugar on top.
