![]() Cut each sheet into 9 square sections, making 18 total. Once thawed, open it up and lay it flat – my package came with 2 sheets. Let your puff pastry thaw out (if frozen) for 40-50 minutes on a cutting board. Mix to coat each of the berries and set aside. ![]() 2 sheets of puff pastry – 1 frozen package usually comes with 2 sheetsĪdd your blueberries to a small bowl and add in the sugar, flour, and salt.1 T sugar + a little extra for sprinkling.There’s almost nothing you can’t make in a muffin tin – so much fun! We also love our Apple-Shaped Cupcakes made into an apple shape with a fun muffin tin trick! Recipe for Mini Blueberry Muffin Tin Tarts: Ingredients: More delicious things to baked in a muffin tin: Perfect for little ones to help make and bake in the kitchen! They worked perfectly and tasted oh, so good. So our Mini Blueberry Tarts were born, mmm!Īs I’m a huge fan of baking everything mini and inside a muffin tin… these little tarts were no exception. I was looking for a yummy dessert and in my freezer I had a puff pastry package just begging to be paired with juicy fresh blueberries. With a big bucket-load of blueberries, we were trying to come up with all kinds of different ways to use them up. For only $1.50 per pound, we spend an hour picking our little hearts out – in blueberry heaven! Keep in the fridge till you’re ready to serve.We’ve been busy with blueberries this summer season, taking a recent trip east of Seattle for a u-pick blueberry day! It was something that was on our summer bucket list this year and we all loved it.Garnish your tarts with some optional edible flowers.But for stone fruits, larger fruits like mango and strawberries, I like to finely slice them and arrange them by placing slices overlapping each other around the perimeter of the tart and then slowly working my way into the centre, which creates a flower or rose-like formation. For small berries like raspberries, blueberries and blackberries, you can just arrange them whole in the tart. Arrange your fruit on top to fill the tart and cover the spread.Once cool, fill the base of the tarts with a tablespoon of your choice of spread.Remove from the oven and allow to cool and remove from the tin. Prick the bases with a fork and place the tins on a tray and bake in the oven for 10 minutes or until the pastry is golden brown.Trim off any excess pastry around the tart rim with scissors but leave a few millimetres off the rim as the pastry will shrink slightly during the cooking process.Gently place the pastry square onto your mini tart tin and then using your fingers, gently mould the pastry to the tin.Cut each sheet in half and half again so you have 4 equal squares from each sheet.Preheat your oven to 180 degrees celsius.Thaw your frozen shortcrust pastry on your kitchen bench for at least 30 minutes until soft and at room temperature.Watch the process Mini Fruit Tarts □□□ #foodies #foodtiktok #dessert ♬ original sound - JESSICA NGUYEN-HOME COOK Method Edible flowers, optional for garnishing.Peaches, halved, core removed and finely sliced.Nectarines, halved, core removed and finely sliced.Mango, peeled, cheeks cut and finely sliced.Strawberries, tops removed and finely sliced lengthways.You’ll need 1 tablespoon for each mini tart. ![]()
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