Mini Blueberry Lavender Cornmeal Cream Tarts Recipes

Steps:

• Cream: Bring cream and lavender just to a boil in a small saucepan. Remove from heat, cover, and let cool completely. Refrigerate until well chilled, up to 2 days.
• Crusts: Pulse flour, cornmeal, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse crumbs. Add yolk and ice water and pulse until dough comes together, then knead until very smooth and combined. Pat into a disk, wrap in plastic, and refrigerate at least 30 minutes or overnight.
• Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to a little more than 1/8 inch thick. Cut out 4-inch circles, gathering scraps and rerolling dough once. Fit into twelve 2 1/2-inch-diameter tartlet pans, making sides thicker than bottoms. Place pans on a rimmed baking sheet and freeze until firm, about 30 minutes.
• Preheat oven to 350 degrees. Bake on baking sheet until golden brown, pressing down often on centers as they puff up, about 25 minutes. Let cool completely.
• Filling: Pass cold lavender cream through a fine sieve into a mixing bowl. In a small bowl, mix sugar and vanilla-bean seeds with fingers until combined. Add to cream and whisk with a mixer on medium speed until soft peaks form. Dividing evenly, dollop cream into tart shells, top with blueberries and lavender, and serve.

Steps:

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

Steps:

• Heat oven to 350 degrees.
• Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners' sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
• Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
• Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
• Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
• Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
• Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).

Steps:

• In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar., Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.