- Preparation time:
- 30 minutes (+2 hours refrigerating time)
- 1 large tart or 8 small Makes
- 340g butter, diced
- 350g plain flour
- 90g pure icing sugar, sifted
- 2 lemon (zest only)
- 2 egg
- 1kg frozen blueberries, defrosted
- 1/3 cup cornflour
- 1/3 cup brown sugar
- pinch mixed spice
- Place diced butter and flour in a mixer. Mix on a slow speed until it resembles fine breadcrumbs. Add sifted icing sugar and lemon zest and mix until it is just incorporated. Add egg yolks and mix until the pastry just comes together.
- On a lightly floured surface, roll pastry into a ball and pat out until roughly the size of a small plate. Wrap in cling wrap and refrigerate for 2 hours.
- Roll out to the size of your tart shell. It yields either 8 small tart shells or 1 large.
- In a separate bowl, place the blueberries, cornflour, sugar and mixed spice in a bowl. Mix well until the blueberries are completely covered.
- Pour the blueberry mixture into the uncooked tart shells until it forms a mound. Decorate with left over pieces of pastry (try a lattice pattern for example!).
- Place in oven at 180 degrees Celsius and cook for 12-15 minutes or until golden brown. Let cool before taking out of tins and serve with ice-cream or whipped cream.
Avoid beating the butter with the icing sugar as this creates air in the pastry and will cause it to break. Try mixing on a slow speed. If you are making the pastry by hand, mix the flour, butter, icing sugar and lemon zest together until it still resembles breadcrumbs, then add the egg yolks.
When you work pastry in a machine or by hand you produce gluten in the flour. Letting it rest allows the gluten to relax and will help prevent the tart shell from shrinking when cooked.