Recipes
Lemon Blueberry Tartlets
MAKES 10 SERVINGS
Danish Camembert becomes the creamy base for these blueberry tarts.
Ingredients
For the Dough:
- 3 tablespoons sugar
- 2 1/3 cups flour
- ¾ teaspoon salt
- 2/3 cups Lurpak Unsalted Butter, cut into bits and chilled
- 2 tablespoons lemon juice
- 3 tablespoons ice water
For the Filling:
- 2 cups Castello Danish Camembert, without white rind
- 3 tablespoons sugar
- 1 tablespoon lemon rind
- 3 cups blueberries
- 2 tablespoons honey
Directions
1. Combine the sugar, flour and salt in the food processor. Add the butter and process to a coarse meal. Add the water and process into a dough. Wrap in plastic wrap and chill for 1 hour.
2. Preheat the oven to 400°F. Roll out the dough to 1/4-inch thick. Press out 5-inch circles and press them into the cups of the muffin tin. Prick the dough with the tines of a fork and bake for 15 minutes. Cool in the pan before removing.
3. Prepare the filling: Beat the Camembert with sugar and lemon zest. Spoon the mixture into the tartlets. Top with blueberries and drizzle with honey.