Recipe: Blueberry and Tangelo Tarts
Blueberry and Tangelo Tarts
Makes 6 small or 1 large tart
For the Pastry
• 250gm plain flour
• 125gm butter
• 60gm caster sugar
• 1 egg
For the Syrup
• 500ml tangelo juice
• zest from 1 tangelo, finely grated
• 100 gm caster sugar
• 5 egg yolks
• 50gm cornflour
• 1 punnet fresh blueberries
• 2 tangelos, segmented
• 4tbs orange marmalade, warmed
• 200ml double cream, to serve
In a food processor, pulse the flour, butter and sugar until it resembles coarse breadcrumbs. Add the egg and process until the pastry just comes together. Wrap in plastic and leave to rest for 30 minutes.
Roll the pastry to 5mm thick and cut circles large enough to line
6 small or one large tart tin. Trim the edges and blind bake at 180° C for 10 minutes. Remove the paper and weights and bake for a further
5 – 10 minutes or until the pastry is crisp all the way through.
Bring the tangelo juice, zest and half of the sugar to the boil. Whisk together the yolks, remaining half of the sugar and the cornflour together in a heat proof bowl and slowly whisk in the hot juice.
Return the mixture to the saucepan and stir over a low heat until
it thickens. Divide among the pastry shells and allow to cool.
Decorate the tops of the tarts with the blueberries and tangelo segments. Gently brush the warm marmalade over the tops of the tarts to glaze them.
Serve with a big dollop of double cream.