Yield: 4 4-inch tarts
- 1 ¼ cups (150g) all-purpose flour
- 1/3 cup (66g) granulated sugar
- ½ cup (113g) unsalted butter, cold & cubed
- 1 large egg yolk
- 1 tsp vanilla extract
- ¼ tsp salt
- 7 Tbsp (88g) granulated sugar
- zest of 1 small lemon
- juice of 1 small lemon
- ¼ tsp salt
- 6 Tbsp (85g) water, divided
- 1 pint (2 cups or 340g) fresh blueberries, divided
- 2 Tbsp cornstarch
- Lightly grease 4 4-inch tart pans.
- In food processor, blitz all crust ingredients just until a dough forms.
NOTE: If your dough feels especially soft and/or your kitchen is especially warm, feel free to shape dough into a patty, wrap in cling film, and refrigerate for 15 minutes.
- Divide dough into 4 equal pieces. Delicately press dough into bottom and up sides of pans, leaving some overhang. Dock crusts all over with a fork, then place in freezer for 15 minutes.
- While crusts are chillin’, place baking sheet on middle rack in oven. Heat oven to 375°F.
- Retrieve crusts from freezer. Using a paring knife, trim excess dough from edges.
- Slightly crumple small pieces of parchment paper, then use to line crusts, making sure parchment reaches all the corners of the dish. Fill with dry beans, then place on top of hot baking sheet in oven for about 12 minutes.
- Don oven mitts to remove parchment and weights. Return crusts to oven without parchment or weights and bake for an additional 6–8 minutes until crust is dry and golden brown.
NOTE: If edges are already brown, cover with aluminum foil before returning to oven.
- Transfer tart pans to wire rack and allow crusts to cool completely. Once crusts are totally cool, remove from pans.
- To make the filling, combine lemon zest and granulated sugar in a small bowl. Using your fingers, rub together until sugar turns yellow and you smell that citrusy goodness. Mix in lemon juice and salt; set aside.
- In a medium pot, combine ¼ cup (57g) water and 1 ¼ cups (213g) fresh blueberries over high heat. Once mixture starts to boil, reduce heat and simmer for 3–4 minutes, stirring occasionally. Feel free to smash some bluebs with your spatula.
- In a small bowl, mix together remaining 2 Tbsp (28g) water and cornstarch until dissolved. Stir cornstarch mixture into berry pot, followed by lemon-sugar mixture.
- Bring berry mixture to a boil once again. Reduce heat and—stirring constantly—simmer for 30–60 seconds until mixture begins to thicken.
- Pour hot mixture into a large heatproof bowl. Fold in remaining ¾ cup (127g) fresh blueberries. Allow to cool for 5 minutes.
- Carefully plop warm berry mixture into tart crusts. (We used this 2-ounce disher.)
- Allow tart filling to cool completely. If you have any leftover filling, pile it on top once the main filling has set. (Or just eat the leftovers with a spoon!)
- Immediately before serving, sharpen lemon food crayon and scatter some shavings over each mini tart. Alternatively, you could pass the food crayon and sharpener around the table and let each person do their own!