"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Blueberry Tartletts Recipe

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This recipe for Blueberry Tartletts, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margie Vonderwerth
Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Flour
6 Tbs. Confectioners Sugar
1/4 tsp. Salt
1 1/2 Sticks Butter
2 Egg Yolks
1 tsp. vanilla
1/2 Cup Sugar
2 Cups Blueberries
2 Tbs. Lemon Juice

Directions:
Directions:
Combine flour, confectioners sugar and salt in food processor. Add butter and pulse until crumbs form. Add egg, vanilla, and 1 Tbs. water. Pulse until incorporated. Knead dough until it comes together. Shape into 12 flattened balls and refrigerate at least 1 hour. Combine sugar and lemon juice in small saucepan. Simmer over medium heat until sugar is dissolved. Remove from heat and stir in blueberries. Preheat oven to 350. Roll each ball of dough into 4" to 5" rounds with rolling pin. Divide the blueberries into 12 even portions and place in the center of each round. Fold edges of dough over berries, overlapping pastry to cover all but 1 1/2 inch circle of the berries in center. Transfer to baking sheets. Bake 16 to 18 minutes, until golden. Cool Completely

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
These are delicious.

 

 

 

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