Wednesday, August 17, 2011

Blueberry and Apricot Tarts

blueberry and apricot tarts
When I did my grocery two weeks ago, I bought blueberry and apricot preserves not knowing what to do with them aside from using them as toppings for pancakes (Bokk loves them) but I know there are several recipes (out there) I can use them for.

So I ask Mr. Google and he gave me recipes on how to make blueberry jams. That is not what I needed.  Good thing I have foodie friends such as Alex Hernandez of Camp Creek Farm, Elizabeth of Asian in America and Baker Street. They responded to my plea in twitter and gave me several ways on how to use my preserves.  How I love them!  They gave me several options and one of them is to make some tarts.  I love the muffin suggestion of Baker Street and will make that too as well.  Alex suggested to use the preserves in making sauces for grilled beef or pork.

For a start, I decided to make the tarts.  If you are following me on twitter and have read my posts, you will know by now that I am not a baker.  I believe (before) that I cannot do it.  I just can't.  Maybe that is just me.  Well, what is the worst thing that could happen if I try, right?  And so I gave in.  I made the tarts - to challenge myself in baking and to use the preserves I bought.

Let me walk you through my journey in making my first tarts :D Enjoy!

Blueberry and Apricot Tarts

1 and 1/2 cups all-purpose flour
1/2 teaspoon salt
6 Tbsp chilled unsalted butter, cut into small pieces
1 large egg, beaten
Ice water, as needed

As I have mentioned, I am not a baker but ironic it may seem, I have a pastry blender, a muffin pan and a rolling pin! Amazing!

So much for that, here are the procedures:

Sift the flour and salt into a large bowl. Cut the butter into the flour using a pastry blender until the texture resembles coarse meal with visible bits of butter.

Stir the egg into the flour mixture and pulse in a food processor until all ingredients are incorporated. Add ice water, 1/2 tablespoon at a time, stirring after each addition (I think I used 5).

Turn the dough out onto a lightly floured work surface and pat into a disk about 1/2 inch thick. Wrap the disk in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.

After and hour, roll out the pastry on a pre-floured surface.  Cut out rounds using a cookie cutter.  Since I do not have a cookie cutter, I used a ramekin in replacementAgain, I do not have small muffin tins so using the rolling pin, I expanded each cut sheet to fit my baking tin.

Fit the cut up round pastry into muffin tins. Prick the bottom of each pastry. Bake in preheated oven at 350 degrees for 10 minutes. Take out of the oven and set aside.

Spoon preserves in each baked pastry and eat! 

I don't know if this is the way the pastry should be or if I passed the Masterchef standards in making these, all I know is I am satisfied.  Needs improvement could be my grade, I don't mind. I am learning.

What about you? What challenge will you take today?  *wink*


  1. Oh i like that shot of the blueberry oozing out. These sound so good.

  2. Thanks so much An! Didn't know i would enjoy preserves until today...can't wait to bake more!

  3. Hi there, i'm looking for those exact round bottom muffin tins, where did you get them?


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