One of my favorite places near the ocean is Martha’s Vineyard. When we lived in the Northeast, I used to say I wanted to retire there.
In the summer we liked to visit this little place near Gay Head Beach that had the most scrumptious blueberry pies. When I remember our vacations at Martha’s Vineyard, I don’t think about the spectacular scenery or the beach. Instead, I recall the food, especially those wonderful blueberry pies.
I could never get the recipe right, but these mini blueberry tarts reminded me of our family vacations in Martha’s Vineyard.
These mini tarts are the perfect treat when you don’t want to eat too much but need to have something sweet. The buttery streusel on the top with the lemon zest makes it even better.
And they are so beautiful! Enjoy!
Makes: 24 mini muffin-size pies
Ingredients:
- 2 cups blueberries
- 2 teaspoons cornstarch
- 1/2 cup superfine sugar
- 4 teaspoon water
- 1/2 cup all-purpose flour, plus extra for dusting
- 1 tablespoon lemon zest
- 3 tablespoons butter, diced, plus extra for greasing
- 11 1/2 ounces prepared all butter pie dough, chilled
Preheat the oven to 375ºF-190ºC. Lightly grease the mini muffin pans.
Put half of the blueberries in a small saucepan with cornstarch, half of the superfine sugar, and the water. Cook, uncovered, over medium heat, stirring continuously, for 2-3 minutes, or until the juices begin to run and the sauce thickens. Take the pan off the heat and add the remaining blueberries.
For the streusel, put the flour, lemon zest, butter and remaining sugar in a medium mixing bowl. Toss together, then rub it through your fingers and thumbs until it looks like fine breadcrumbs.
Roll the pie dough out thinly on a lightly floured surface. Using a fluted cookie cutter, stamp out 24 circles each 2 1/2 inches in diameter. Press these into the prepared pans, re-rolling the trimmings as needed. Spoon the blueberry filling into the pastry shells, then sprinkle the tops of the tarts with the streusel mixture.
Bake in the preheated oven for 15 minutes, or until the topping is pale gold. Let it cool for 10 minutes, then loosen with a round-blade knife and transfer to a wire rack to cool.
Adapted from Love Food – Mini Pies
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