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While I was making these blueberry tarts, my husband kept asking me why I was calling them tarts. Surely, they were pies, in his opinion. And since I didn’t really have an answer for him, I took to the Internet in order to find one. Turns out the different between a pie and a tart is pretty basic: a pie has a lid, a tart does not. So there you go: blueberry tarts. Also, I think both tart and pie pastry is pretty bland. It’s only very rarely that I’ve ever ordered a pie or tart and been positively surprised by the flavour and texture of the crust. So I used my banoffee pie crust as a basis for these tarts. And man, do oats add flavour. With such a delicious biscuit base all you need as a filling are slightly sweetened blueberries with just a hint of lemon juice and zest. Yum.
Tart biscuit base
135 grams or 4.8 oz. of wheat flour
15 grams or 0.5 oz. of FiberFin
100 grams or 3.5 oz. of oats
120 grams or 4.2 oz. of cold butter
20 grams or 0.7 oz. of SukrinGold
20 grams or 0.7 oz. of Tagatesse
1/3 teaspoon of baking soda
3 tablespoons of milk
40-50 grams or 1.4-1.8 oz. of butter (for melting)
270 grams or 9.5 oz. of fresh blueberries
30 grams or 1 oz. of Tagatesse
1 tablespoon of corn starch
1 tablespoon of lemon juice (approximately one wedge)
1 teaspoon of lemon zest (approximately one wedge)
pinch of salt
I made mini blueberry tarts using a cupcake baking tin for this recipe. You can definitely make one large tart, but then the biscuit base will need longer baking at a lower temperature.
In the oven: 150°-160° Celsius/300°-315° Fahrenheit/Gas 2
Melt the second round of butter and set aside.
Start by making the blueberry tarts biscuit base. Mix flour, FiberFin and oats together using a spoon. Add the cold butter and knead it into the flour mixture with your hands until everything is combined and you have a crumbly texture.
Stir in the SukrinGold, Tagatesse and baking soda. Add the milk and melted butter and use your hands again to form an even dough.
Get a sheet of baking paper out and cut it into pieces big enough that they’ll stick out of the cupcake tins quite a bit. Grease the baking paper pieces with butter. Cut the tart biscuit base into six even pieces.
Place the greased baking paper over one cupcake tin at a time and place the biscuit dough on top. Use your fingers to push the dough out and up along the edges of the cupcake tins. Adjust the baking paper as you go.
Make sure you don’t cut off too much baking paper when you’ve finished. Leaving a bit sticking out will make it a whole lot easier to get blueberry tarts out of the cupcake tins once they’re done.
Place the biscuit bases in the fridge for 30 minutes.
≈ Preheat your oven to 150° Celsius/300° Fahrenheit/Gas 2 now ≈
Place the biscuit bases in the oven and bake for 15 minutes. Then, turn the heat up to 160° Celsius/115° Fahrenheit and bake for another 15 minutes.
In the meantime, prepare the blueberries. Place them in a bowl and stir gently together with Tagatesse, corn starch, lemon juice, lemon zest and salt.
Get the biscuit bases out of the oven. If they’ve risen a bit in the middle, you can use a spoon to push the wells back down. Be careful so you don’t break the bases.
≈ Turn the oven back down to 150° Celsius/300° Fahrenheit now ≈
Use a spoon and place the blueberries into each biscuit base. They won’t expand at all, so you can fill the tarts pretty high.
Place the blueberry tarts back in the oven and bake for 45-50 minutes. Once the blueberries have formed a small puddle that’s bubbling and the biscuit has browned, they’re ready.
Take the blueberry tarts out of the oven and use the baking paper to move them onto a baking grill for cooling.
These things are delicious with a cup of your favourite tea and some whipped cream or ice cream on the side 🙂