- 1 1/2 cups all-purpose flour*
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 teaspoon salt
- Grated zest of one fresh lemon
- 1/2 cup vegetable shortening
- 1 egg, separated
- Juice of one lemon
- 2 tablespoons cold water
- 1 pound frozen unsweetened blueberries OR 4 cups fresh
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 1/2 tablespoons cornstarch
- Juice and grated zest of one fresh lemon
- 2 tablespoons Chambord (or any berry flavored liqueur)
- Fresh mint for garnish, if desired
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- To make tartlets: Whisk flour with sugar, salt and lemon zest until thoroughly mixed. Add shortening and cut with a pastry blender or two knives until mixture resembles very coarse crumbs.
- Whisk egg yolk (reserve the white) with lemon juice, and water and gradually toss with flour mixture until mixture is moist enough to gather into a ball.
- Wrap dough in plastic and chill well, even overnight is fine.
- Divide chilled dough into 6 equal pieces and roll out each piece of dough to about a 6-inch round on a lightly floured surface. Line 6 fluted 4-inch tartlet pans with pastry dough and prick well with tines of a fork.
- Lightly beat reserved egg white with about a teaspoon of water and brush over each tartlet shell to glaze.
- To bake, arrange tartlet pans about 1-inch apart on a large flat baking sheet and bake in a preheated 450°F oven for about 12 minutes or until golden.
- Cool shells in their pans thoroughly, then simply pop them out. Store baked shells in a covered container at room temperature until serving time.
To make blueberry filling: If using frozen berries, there is no need to defrost before cooking. If using fresh berries, rinse well and remove stems. Place berries in a large saucepan.
In a separate bowl, stir sugar with cornstarch until blended, then toss well with berries. Add lemon zest and juice and Chambord and gently stir to mix.
Cook berry mixture over medium low heat, stirring occasionally, until thick and glossy. Stir gently to help preserve the shape of the berries. Remove from heat and cool thoroughly.
Spoon into baked tartlet shells and serve immediately. Garnish with fresh mint leaves, if desired.
IMPERIAL SUGAR INSIGHT
This recipe first appeared in our Homemade Good News cookbook series, volume XIV, 1994 July/August. For more Vintage recipes, visit our Vintage Cookbooks section.