Lemon-Blueberry Petits Fours
These tiny tart shells filled with tangy lemon curd are topped with a sugar-dusted blueberry.
- Yield: Makes 15
Source: Martha Stewart Living, April 2003
- 1 1/4 cups all-purpose flour
- 1 1/2 tablespoons sugar, plus more for blueberries
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 1 large egg yolk
- 1/4 cup ice water
- Lemon Curd for Lemon, Blackberry, and Meringue Parfait
- 15 fresh blueberries
- 2 teaspoons meringue powder dissolved in 2 tablespoons warm water
Pulse flour and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk and ice water. With the motor running, slowly pour egg mixture into processor; mix until dough just comes together. Place on plastic wrap; press to flatten into a disk. Wrap; chill at least 1 hour.
Preheat oven to 350 degrees. On a clean work surface, roll out dough 1/8 inch thick. Using a 3 1/2-inch biscuit cutter, cut out 15 rounds. Fit rounds into pans; press into bottom and sides. Chill 30 minutes.
Line tarts with parchment; fill with pie weights or dried beans. Bake 15 minutes; remove paper and weights. Continue baking until golden, about 10 minutes. Transfer to wire rack to cool completely.
Using a toothpick, dip each blueberry in the meringue-powder mixture; roll in sugar. Transfer to a parchment-lined baking sheet; let dry 30 minutes.
Remove tart shells from pans. Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry. Serve chilled or at room temperature.