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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Ingredients:
2 cup(s) all-purpose flour |
3/4 cup(s) sugar |
1 teaspoon(s) grated lemon peel |
1/4 teaspoon(s) salt |
2/3 cup(s) cold butter |
2 eggs |
1 tablespoon(s) ice water |
1 teaspoon(s) lemon juice |
2 cup(s) wild blueberries or mossberries |
3/4 cup(s) sugar |
1/4 cup(s) all-purpose flour |
1 teaspoon(s) grated lemon peel |
1 1/2 cup(s) (12 ounces) sour cream |
1 egg yolk |
Directions:
1. • In a bowl, combine flour, sugar, lemon peel and salt; cut in butter until crumbly. Combine eggs, water and lemon juice until smooth; drizzle over flour mixture. Toss with a fork until mixture is moist enough to shape into a ball (dough will be sticky). Divide in half; shape into balls and wrap in plastic wrap. Refrigerate for at least 30 minutes. Remove from the refrigerator; let stand 15 minutes before rolling.
2. • On a floured surface, roll the dough to 1/8-in. thickness. Cut into 3-in. circles. Ease into 2-in. tart pans, pressing pastry onto the bottom and sides of pan. Bake at 400° for 10 minutes. Cool.
3. • Place three to four berries in each shell. In a bowl, combine sugar, flour and lemon peel. Stir in sour cream and egg yolk. Spoon 1 tablespoon of filling over berries. Place pans on a baking sheet. Bake at 350° for 15-20 minutes or until pastry is golden and filling is set. Cool in pans for 1 minute before removing to wire racks. Yield: 32 tarts.
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