Little Blueberry Pies

More blueberries this week – once again I bought them questionably cheap from the market, and once again found a handful of squishy/mouldy ones. But it’s kind of worth it because as long as you’re using them the same day, they still work out cheaper than buying them anywhere else, even if you do have to throw some away.

These blueberry pies come from Nigel Slater’s Tender vol. II, a book filled with fruit based recipes that make me long to have the kind of garden he has, because he seems to grow pretty much everything you could think of. These have the loveliest shortbread-type pastry that is super crumbly and delicious – you could eat it by itself, never mind the blueberry filling. I tried to roll out the pastry and then realised why the recipe told me not to – long as I had worked to get the pastry into a ball in the first place, it fell apart as soon as I took a rolling pin to it. This has to be cut into pieces and then pressed into tartlet tins to best avoid inevitable crumbliness.

I wasn’t too overwhelmed by these though, to be honest. They’re nice and all, but they haven’t exactly bowled me over. That said, I haven’t tried one warm with cream yet (which I feel is how they’re probably supposed to be eaten) – just cold at lunchtime. So maybe I’ll reserve my total judgement of them.

Also, apologies, these pies aren’t exactly photogenic – photos will be uploaded soon when I take some that don’t make them look disgusting…

Next week – continuing blueberry season with Peach and Blueberry Cobbler

 

Little Blueberry Pies (from Tender, vol. II by Nigel Slater)

140g butter

1 egg yolk

230g plain flour

50g icing sugar

300g blueberries

60g ground almonds

3 tbsp redcurrant jelly

juice of half a lemon

1. Grease four 8cm tartlet tins with removable bases.

2. Rub the butter into the flour with your fingertips, then mix in the icing sugar and egg yolk. Bring the dough together and squeeze into a round, then roll into a short, fat log before putting in the fridge for half an hour to chill.

3. Set the oven at 180C/Gas 4. Toss the fruit together with the redcurrant jelly, almonds and lemon juice. Cut the pastry into four. Flatten each piece on a floured board and use to line the tart tins. Leave surplus pastry overhanging the edges. Pile the filling into the tart cases, then loosely fold over the overhanging pastry (I did not do this, see photo…).

4. Place the tarts onto a baking sheet and bake for 25 mins until the pastry is biscuit coloured and the fruit is bubbling. Dust with a little icing sugar and eat warm or cool.

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