Mini Blueberry Tarts

If you are heading to the HUDSON VALLEY this weekend, there's still time to get in some blueberry picking! I went last weekend to HODGSON FARM in Walden, NY where they said their blueberries are chemical-free!

We picked enough blueberries for snacking, smoothies, freezing, and baking.

Our first baking project were these simple Mini Blueberry Tarts. 

I used Spelt flour for a "nuttier" more healthy treat.

Ingredients

• • 1 cup plus 2 tablespoons white SPELT flour, plus more for dusting
  • 4 tablespoons confectioners' sugar
  • Salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 2 to 3 tablespoons cold water
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 tablespoon vanilla
  • 1/2 tablespoon fresh lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 2 cups blueberries
  • whipped cream

Directions

1. Mix flour, confectioners' sugar, and a pinch of salt to combine. Add butter, and with a pastry cutter, work until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, until a dough forms.
2. Cut dough in half; shape each half into a disk. Wrap in plastic wrap; refrigerate at least 30 minutes, or up to 1 day. Cut 1 disk into 12 pieces; on a lightly floured work surface, flatten each piece into a 2-inch round. Press a round onto bottom and up sides of each cup of a 12-cup nonstick mini-muffin tin. Repeat with remaining disk of dough and second muffin tin. Refrigerate 30 minutes. OR- to make the process quicker use a melon scoop an scoop dough onto a cookie sheet & put in freeze for about 5mins. Place ball in mini muffin tin and press with wooden tart maker.
3. Preheat oven to 400 degrees. Stir together granulated sugar, cornstarch, lemon juice, vanilla and a pinch of salt in a medium bowl. Add berries; toss to coat. Fill shells with berry mixture. Bake until crusts are brown and filling is bubbling, about 25 minutes. Let cool slightly in tins. Run a knife around tarts; remove from tins. Let cool completely on rack. 
4. top with fresh whipped cream & lemon zest.