Blueberry and Blackberry Serrano Tartlettes

Yields 4 Mini Tarts or 10 Mini Pies

Prep Time 25 min

Cook Time 30 min

Total Time 55 mins


    For the dough

    • 1 1/3 cups (6 ounces) all purpose flour
    • 1 tablespoon granulated sugar
    • 1/2 teaspoon table salt
    • 8 tablespoons butter, well chilled, cut into 8 pieces
    • 2 tablespoons + 1 teaspoon very cold water
    • 2 teaspoons freshly squeezed lemon juice

    For the streusel topping

    • 1/3 cup (1 1/2 ounces) unbleached all-purpose flour
    • 1/4 cup (5/8 ounce) oatmeal, regular or quick cooking
    • 1/4 cup (1 3/4 ounces) firmly packed light brown sugar
    • Pinch of table salt
    • 4 tablespoons ( 2 ounces) unsalted butter, softened
    • 1/4 cup chopped walnuts, lightly toasted

    For the filling

    • 4 oz of Brie (about 1/2 small round), rind removed and crumbled
    • 1 Tbsp brown sugar
    • 1 Tbsp yogurt or sour cream
    • 1 egg beaten (you will only use approximately 1/2 of the egg)
    • 1/2 tsp vanilla
    • 1/3 cup jam (I used Blackberry Serrano; use Raspberry Jalapeno or any variety you prefer)
    • 2 Tbsp granulated sugar
    • 2 tablespoons unbleached all-purpose flour
    • Pinch of table salt
    • 2 cups (10 ounces) fresh berries (I used half blueberries and half blackberries) rinsed and dried

    For the garnish

    • 12 large, ripe, whole blackberries
    • 3-4 Tbsp jam, warmed

    For the garnish

    • 12 large, ripe, whole blackberries
    • 3-4 Tbsp jam, warmed


      To Make the dough:

      1. Put the flour, sugar and salt in a food processor and pulse briefly to combine. Add the butter and shortening and pulse until the butter and shortening pieces are slightly larger than pea size, about 10 to 12 pulses depending on your machine.
      2. Drizzle the water and lemon juice evenly over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together, about 8 or 9 more pulses depending on your machine.
      3. Dump the moist crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of you hand, push and gently smear the dough away from you until the crumbs come together. Two or three ‘smears’ should do the trick. Shape into a 5-inch disc and wrap tightly in the plastic wrap and refrigerate until firm, about 2 hours, or up to 2 days.

      Make the streusel:

      1. Put the flour, oats, brown sugar, salt and butter in a food processor and pulse briefly until combined.Add the toasted walnuts and pulse just to combine. Put the streusel n the fridge while you make the filling and assemble the tarts.

      To Assemble the Tarts:

        Make the filling and bake the tarts:

        1. Put the Brie, brown sugar, yogurt or sour cream, half of the beaten egg and vanilla in a mixer and beat on low speed until all incredients are incorporated together.
        2. Put the sugar, flour, and salt in a medium bowl and, using a table fork, mix until well blended. Add 1 cup of the blueberries and, using the table fork, crush the berries while stirring them into the sugar-flour mixture.
        3. Add the Brie mixture and fold into the filling, then add the blackberries and toss to coat evenly. Spoon the filling into the lined tart dishes or muffin cups (they will be completely full). Scatter the streusel evenly over the filling.
        4. Bake until the crusts and streusel are golden brown and the filling is bubbling, 25 to 27 minutes. Remove from the oven but leave it on.
        5. Press 3 fresh blackberries into the center of each tart. Warm the jam and using a pastry brush, spread the warm jam over the fresh berries. Return to the oven for 2 additional minutes or until tester comes out clean. Remove from oven and let cool for 5 minutes.
        6. Using a paring knife, run the blade between the crust and the pan to loosen the tarts from any sticky berry juices and let cool for 10 minutes..Using a thin, metal spatula carefully remove the tarts from the tart dishes or muffin cups and set them on a wire rack. Serve warm or at room temperature
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