Blueberry-Lemon Curd Tartlets with Almond Crust
The perfect use for our gorgeous pink blueberry lemon curd, these pastry tartlets are flavored and decorated with almonds. Each tartlet is a miniature delight, yet sufficient to share with a loved one (or keep to yourself).
Servings: 6 (5-inch) tarts
- 1 cup 2 sticks, 230g unsalted butter, room temperature
- 1 cup 200g granulated sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
- 2 1/2 cups 310g AP flour
- 1 cup finely ground sliced or slivered almonds 115g
- 2 1/2 teaspoons chopped fresh rosemary optional
- 1 batch blueberry lemon curd 4 cups
- 1/4 cup fresh blueberries for garnish
- 1/4 cup chopped toasted almonds for garnish
- A few mint sprigs for garnish
Preheat the oven to 350°F and set rack in middle.
To make the crust: Beat together the butter, sugar, salt, and extracts on medium speed until smooth and whipped, 3 to 4 minutes. Add the flour and ground almonds and rosemary and beat on low until mixed and crumbs cling together when squeezed, 1 to 2 minutes. Divide the dough into 6 balls (140g each) and press each ball into the bottom and up the sides of 6 (5-inch) removable bottom tart pans, pressing and smoothing out the dough with your fingers to form an even crust in each tart shell.; prick the bottoms all over with a fork.
Freeze crusts for 15 minutes, then place on a baking sheet and bake until they're light golden brown in the middle and slightly darker on the edges, 25 to 30 minutes. Remove from the oven and allow to cool completely before removing the sides of the pans and adding the filling.
Fill each cooled shell with blueberry-lemon curd and chill for at least an hour, if curd is not pre-chilled. Garnish each with a few blueberries, chopped almonds and a mint sprig or two.