Blueberry Tartlets

These are more for show. The taste, I think, was not as exciting as they looked.  I recently purchased tartlet pans and they've sort of been taunting me in their cuteness.  But making tarts seemed time consuming and I've only just gotten around to using them for the first time.  Surprisingly not that time consuming, especially since I had made the tart dough before hand.  

Ingredients:

pate sucree--

1 3/4 cups pastry flour

7 tablespoons unsalted butter, cold and small cubed

1 cup confectioners' sugar

pinch of salt,

2 large eggs at room temperature

blueberry filling--

2 cups blueberries

1/3 cup sugar

zest of half a lemon

juice of half a lemon

egg was--

one egg, beaten

1 tablespoon milk

Making the pate sucree

1. mound the flour on a large surface and make a well in the center

2. place the butter, sugar, and salt in the well and begin to incorporate the ingredients into the flour

3. again, make a well in the center and this time add the eggs

4. knead the dough until it begins to come together

5. form into a ball

6. wrap in plastic wrap and refrigerate for at least 2 hours or until ready to use (or this can be stored in a freezer bag for up to 3 months)

7. when ready to use, unroll the dough onto a floured surface and use a rolling pin to make it about 1/4 inch in thickness

8. drape the dough over the tart pan and press the sides into the flutes of the pan

9. remove excess dough by rolling the rolling pin over the tart pan once

10. preheat oven to 350

11. meanwhile, line the dough in the tart pan with parchment paper and fill it with dry beans or pie weights

12. bake for about 10 minutes

13. remove the parchment paper and beans/pie weights and bake for 3 more minutes

14. meanwhile combine ingredients for blueberry filling and cut out circles in the remaining pate sucree with a mini biscuit cutter

15. fill the baked tart shell with the blueberry filling

16. cover the blueberry filling with the circle cut outs of pate sucree in a circular pattern

17. brush with egg wash and sprinkle with sanding sugar

18. bake for 15 minutes or until the pie top is golden brown