Bursting with juicy blueberries surrounded by sweet almond filling, these tarts are perfect for breakfast, dessert or a snack to take on the go. Making the crust from scratch with the following recipe is a snap too! So easy and sooooo good!
Preheat the oven to 375. Set aside six (4-inch / 10-12 cm) tartlet pans, un-greased.
In a large bowl, stir together the flour, salt, lemon zest, and sugar.
Drop in the chilled butter cubes. With the whisk, "chop" or "cut" the butter into the flour mixture using an up and down motion. Do this until it looks like coarse sand.
In a small bowl, whisk the egg, milk, and cold water until combined.
Mix this into the "wet sand" flour mixture. Stir (I use my hands) until the mixture comes together and forms a soft smooth ball.
Divide the ball into 6 equal pieces. Flatten each ball slightly into a thick disk.
Wrap with plastic wrap and refrigerate until filling is done, at least 30 minutes.
*Mini tart pans: I found a quadruple mini tart pan years ago. It works great, because really when are you ever going to make just one mini tart? If you can find one, snatch it up! This recipe also works great if you want to make 1 large tart (9-inch diameter).
Almond meal vs. almond flour- I prefer almond flour over almond meal primarily because almond flour is finer and a little sweeter. Almond meal tastes great, but it's coarser and gives the tart filling and crust a grainier texture. If you use almond flour, your tartlets will have a smoother texture and will also look lighter.