The Baker and Her Pig: 4th of July Cherry Blueberry Tarts

Independence day in America is almost upon us, and if you are still wondering what to make for your celebration, look no further! These were so fun to make, and oh so simple! The Mr. and I are possibly headed to sunny California this year for the 4th. My family is having a family reunion down there...one thing is for sure: chaos will ensue. I just hope the food is good enough to make up for it :). Until next time, bon appetit!

Cherry Blueberry Tarts:

Makes 6 tarts

For pastry:

1 ¾ cups flour
2 tbsp sugar
½ tsp salt
10 tbsp cold salted butter*, diced
5-7 tbsp cold water

For the filling:

2 cups wild blueberries
2 tbsp sugar
2 tbsp flour
2 tbsp lime juice
6 tbsp cherry jam
2 tbsp butter (cut into 6 pieces)

*Powdered sugar for garnishing

For whipped cream:

1 cup heavy cream
3 tbsp powdered sugar

½ tsp almond extract

½ tsp vanilla

Method:

Combine flour, sugar and salt in the bowl of a food processor. Then add butter, pulsing until a coarse meal develops. Then slowly add water one tbsp at a time until a dough forms. Turn dough out into a floured surface. Form into an oval, and cut into six equal sized pieces.

Roll out to about 6 in circle. Place tart tin on top upside down. Draw a circle around the tin with a pairing knife, allowing a 1" border. Press dough into tins, folding over edges into the tin to create a thicker crust along the side. Roll out the dough that is left, cut out 6 stars.

Place tins and stars on a parchment lined baking sheet. Put in the freezer for 15 mins.

Next prepare the filling: place blueberries in a bowl and toss well with lime juice, sugar and flour.

Remove baking sheet from the freezer and fill each one with 1 tbsp cherry jam, and a few spoons of berries (don't fill to the top, stop about ¾ way or it will over flow with juice while baking) then top with 1 pat of butter.

Place in oven for 15 minutes. Remove the stars when they are golden brown. Continue baking the tarts for another 20 minutes or until tart crust is golden brown and berries emit their juice and are bubbling.

While the tarts are baking prepare the whipped cream. Combine heavy cream, powdered sugar, and vanilla a bowl and whip with an electric mixer until slightly stiff peaks form.

Allow tarts to cool completely. These are best served a room temperature or chilled.
Before serving dust a tiny amount of powdered sugar on the centers of the stars. Serve the tarts with a dollop of whipped cream in the center, and top with a star.