Equipment: tartlet pans (see notes), rolling pin, and digital scale.
Ingredients
CRUST
150 g (5.3 oz or 1 cup + 2 Tbsp) whole wheat pastry flour
100 g (3.5 oz or 1 scant cup) all-purpose flour
150 g (5.3 oz or ⅔ cup) cold unsalted butter, cubed
100 g (3.5 oz or ½ cup + 1 Tbsp) pure cane sugar
1 large egg
the seeds of half a vanilla bean
a pinch of salt
FILLING
500 g (about 3½ cup) fresh blueberries, divided
½ cup water
2 teaspoons cornstarch
170 g (6 oz or 1 scant cup) of pure cane sugar
1 lemon, zested and juiced
TOPPING
a handful of toasted hazelnuts, chopped
whipped cream (on the side)
Instructions
WHOLE WHEAT CRUST
Sift flours on a clean surface. Form a wide well in the center.
Add cubed cold butter and sugar in the middle. Work with your fingertips the ingredients in the center, without touching the flour on the sides. Add egg, vanilla, and salt to butter/sugar mixture. Once all the inner ingredients are well mixed, bring in the flour and work the dough until smooth and uniform. Be careful not to overwork it.
Cover dough in plastic film and refrigerate for at least 30 minutes.
Heat oven to 360F (180C).
Butter and flour your tartlet pans. Roll out dough with a rolling pin and line each tartlet pan with it. Trim dough in excess from the pan borders and prick bottom of dough all over with a fork. Use pie weights during baking to prevent crust from rising (see notes).
Bake for 30 minutes or until the crust is golden. Remove from the oven and let cool.
BLUEBERRY FILLING
In a saucepan, bring ½ cup of water and 1 cup of berries to a boil. Reduce heat and simmer until berries start to break down (about 4-6 min), occasionally stirring.
Add lemon zest, lemon juice, and sugar. Stir.
In a small bowl, mix cornstarch with 2 tablespoons of cold water. Add to berry mixture and stir. Bring to a boil, then reduce heat. Simmer for a few minutes until the mixture starts to thicken and it's not too liquid.
Remove from heat and immediately stir in 2 cups of berries, reserving ½ cup for garnishing.
FINAL ASSEMBLY
Sprinkle with chopped toasted hazelnuts and add more fresh blueberries.
Serve your whole wheat blueberry hazelnut tartlets with some whipped cream on the side.
Notes
- I used five 4.75-inch tartlet pans with removable bottom. Each tartlet is fairly big and either be enjoyed individually or can be shared among two people. Feel free to change pan size, if you like (baking time may vary). - If you don't have pie weights, you can line your uncooked crust uncooked crust with a circle of parchment paper and fill it with rice or dry beans.
Recipe by Very EATalian at https://www.veryeatalian.com/whole-wheat-blueberry-hazelnut-tartlets/