.: December 02, 2013 :.
I thought making sweet treats involved some magic and mysterious ingredients. That was until I rolled up my sleeves and braced myself to look at dessert recipe. And my bubble burst. I know, shame on me, I can't believe it's quite easy to make this kind of simple tart. I say I'm completely into baking dessert now :D
This blueberry tart recipe is adapted from ButterBaking website with less butter than what the original recipe calls for.
I used the smallest muffin mould and while the recipe uses the tart pastry (pic 1 and 2), hubby prefers those without the pastry (last pic). These cuties have a mild sweetness and a hint of freshness from the blueberry. Will definitely make this again but maybe with raspberry or strawberry or grape...
- 90g unsalted butter
- 3 tbsp water
- 1 tbsp vegetable oil
- 1 tbsp sugar
- Pinch of salt
- 1 cup flour (150g)
- 80g unsalted butter
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- Pinch of salt
- ¼ cup plain flour
- 1 pack blueberries (I used fresh blueberries)
Preheat the oven 200 C. Put all pastry ingredients except flour in an oven proof bowl, put it in the oven for about 10 - 15 minutes until the mixture is bubbling and beginning to brown on the edges. Take out of the oven and pour in the flour, stir quickly until well mixed. Put a small amount of dough required to shape or cover the muffin hole on its base and sides. Prick the dough with a fork. Bake until the pastry is golden brown (roughly about 10-15 minutes).
For the filling, heat the oven to 180 C. Melt the butter. Whisk together the sugar, eggs, vanilla and salt, add in the flour. Pour in the melted butter into the mixture. Put the blueberries in the base of the tart shell and pour the filling over the blueberries until it almost reaches the top edges of the shell. Bake until golden and the filling set for about 10-15 minutes.
I had quite a lot of left over filling so I poured into the mould without the pastry. They tasted just as delicious or even better!