Leftover shortcrust pastry dough and a glut of Blueberries was the inspiration for these impromptu Blueberry Crumble Tartlets.
Mom Lily used to have a standing order from a friend for one dozen crispy short-crust pie cases, with a crispy biscuit-like (cookie) texture. It freezes very well and can be taken out of the freezer, and filled with a filling of choice if someone sweet is required for tea or coffee time in a jiffy!
My Ouma, then my Mom, and now I, use it to make Milk Tart, a RECIPE I've shared before - a fluffy custard with a sprinkling of cinnamon on top.
One can really let your imagination go wild - use the pastry cases to make a lemon meringue tart, fill it with strawberries and cream, a cheesecake filling, whatever you fancy.
Today, however, I will show you how I made Blueberry Crumble Tartlets with leftover pastry dough.
Here again, use your imagination and use the pastry dough to make an apple crumble, jam/jelly crumble, or any other berry crumble tart.
The pastry recipe can be found by visiting this LINK when I shared my Ouma's Milk Tart recipe.
I pressed the pastry dough into small pie pans.
Filling - sufficient to generously fill 3 tartlets.
- 300ml Blueberries
- 125ml Sugar
- 30ml Cornflour
Rinse Blueberries, dry them on a tea towel, and place them into a bowl
Stir all together to coat berries evenly
Divide berries evenly and place into raw pastry
Crumble pastry dough on top
Bake in oven at 180°C for approximately 30 minutes or till a nice golden brown
Plump blueberries bursting with goodness in a crispy pastry case and crumble topping.
Absolutely yum!
BON APPETIT FRIENDS!
Create your own Forever Memory Bank
Join our community of awesome content creators
right here on HIVE
𝙁𝙤𝙧 𝙩𝙝𝙚 𝙔𝙤𝙪𝙣𝙜 𝙖𝙩 𝙃𝙚𝙖𝙧𝙩
Join our Silver Bloggers community
Artwork by 