My beautiful daughter gave me this gorgeous cookbook...
(Yet another one of her frequent random acts of kindness!)
'The Ladies Book of Baking'
A Collection of Elegant recipes.
And oh my...
it is full of simply delicious recipes...
The first one I baked was:
Blueberry Tarts.
YUM - Baked morsels of berry delight!
Served with a dollop of vanilla ice-cream...
They were very easy to make,
(because you cheat by using ready-rolled pastry!)
(because you cheat by using ready-rolled pastry!)
and
VERY scrumptious to eat!
Here's the recipe:
Blueberry Tarts
Heat oven to 190 Celsius
Grease a muffin tray or 6 small pie/tart dishes.
Ingredients:
300 grams blueberries (I used frozen)
2 teaspoon cornflour
55 grams caster sugar
4 teaspoons water
55 grams plain flour
1/2 teaspoon grated lemon rind
40 grams diced butter
ready made sweet shortcrust pastry
Make filling:
In a small saucepan put the water, half the blueberries, the cornflour and half the sugar.
Cook over a medium heat, stirring constantly for 2-3 minutes.
Take pan off the heat and add rest of the blueberries.
Make Struesel:
Put the flour, lemon rind, butter and rest of sugar in a bowl
and combine until like fine crumbs.
Then:
Line muffin tray or dishes with pastry.
Spoon blueberry filling into each case.
Sprinkle tops with struesel mixture.
Bake for 15 minutes until topping is pale gold.
When warm, remove from tins,
plate, and add a dollop of vanilla ice-cream.
EAT!
Blueberry Tarts
Heat oven to 190 Celsius
Grease a muffin tray or 6 small pie/tart dishes.
Ingredients:
300 grams blueberries (I used frozen)
2 teaspoon cornflour
55 grams caster sugar
4 teaspoons water
55 grams plain flour
1/2 teaspoon grated lemon rind
40 grams diced butter
ready made sweet shortcrust pastry
Make filling:
In a small saucepan put the water, half the blueberries, the cornflour and half the sugar.
Cook over a medium heat, stirring constantly for 2-3 minutes.
Take pan off the heat and add rest of the blueberries.
Make Struesel:
Put the flour, lemon rind, butter and rest of sugar in a bowl
and combine until like fine crumbs.
Then:
Line muffin tray or dishes with pastry.
Spoon blueberry filling into each case.
Sprinkle tops with struesel mixture.
Bake for 15 minutes until topping is pale gold.
When warm, remove from tins,
plate, and add a dollop of vanilla ice-cream.
EAT!
