Elizabeth Minett’s Dessert Recipe: Gluten Free Blueberry Tartlets
Model & chef Elizabeth Minett shreas with us her delicious recipes & tips on how to make the best dessert this memorial weekend. Take a look below and make your very own Gluten Free Blueberry Tartlets. Check out more from Elizabeth on her blog Haut Appetit
1. Don’t stress
2. Make something you can prepare in advance
3. Use seasonal fruit like berries.
4. Be mindful of guests food allergies (there’s nothing worse than making a big cheese cake and your guests are lactose intolerant).
5. Try my easy cake decorating tips to decorate a cake like a pro at YouTube.com/ElizabethMinett
Gluten Free Blueberry Tartlets
You will need…
Short Crust Pastry:
2 cups gluten free flour (be sure it has xanthan gum in the ingredients!)
1/2 tsp salt
1 Tblsp sugar
12 Tblsps cold unsalted butter, diced
1/2 cup ice water
1 cup sugar (reserve about a Tblsp for sprinkling over tarts)
3.5 Tblsp cornstarch
1/8 tsp salt
2 pints fresh blueberries
1.5 Tblsp butter, melted
1 tsp vanilla extract
In a bowl, gently toss the blueberries, sugar, butter, cornstarch, salt, and vanilla together. Set aside.
In a large bowl, whisk together the flour, salt, and sugar. Cut the butter into the flour with a pastry cutter, or in a food processor, until the dough gets crumbly and resembles bread crumbs (pea sized crumbles of dough.) Slowly add the ice cold water until you can form a dough ball. **Please note that gluten free dough is more sticky than regular, so you might have to coat your hands in flour to manage the dough.
Tip the dough onto a lightly floured surface, and knead a few times, then shape into a disc and place in plastic wrap. Chill in the fridge for about 2 hours.
Preheat the oven to 375F/180C.
I bought disposable mini pie tins, but any mini pie tins will work.
Remove the dough from the fridge and cut in half. Half will be used for the lattice topping. On a floured surface, gently knead down one half of the dough with your hands until its a bit more flat. Roll out to 1/8 inch thick (fairly thin).
Take a mini pie tin, place onto the rolled out dough, and trace 1/2 inch extra around the tin with a knife. Remove the pie tin, and lift out the circular dough cut-out. Sprinkle some flour in the bottom of the pie tin, then gently place the dough cut-out inside. Cut off excess dough around the edges, and gently pinch the edges to the tin. Repeat this process until the dough-half is used (about 16-18 pies.) Place in the fridge for a few minutes while preparing the lattice topping.
Take the other half of dough, and roll out to 1/8 inch thick. Using a sharp knife, cut the dough into narrow strips, 1/2 inch wide and about 2.5 – 3 inches long. You will use 4 strips per pie to create the lattice top.
Remove the pies from the fridge. Fill each with the blueberry filling (about 1.5 Tblsps) to just above the brim. Gently run some water around the edges with your finger (this will help lattice to stick). Place two strips of dough vertically. Weave the other two strips, under and over, horizontally. Pinch at the sides and cut off the excess. Sprinkle each pie with 1 tsp sugar (optional). Place in the oven for 20-25mins until golden brown and bubbling.