Recently, Wilton hosted a group of food bloggers for a one-day crash course on cake decorating. It was great fun getting to chat with the 27 women who made the trip to Chicago.
During their short stay, we managed to cram in a crash course in both buttercream and fondant cake decorating, a demonstration of Punch Cut Decorate tools, a friendly cake decorating competition, tours of the in-house photo studio, decorating room, test kitchen, and Wilton School, and a quick but lucrative trip to the infamous tent sale. What a whirlwind day, but we enjoyed it, and hope that our bloggers did, too!
I love working on recipe development here at Wilton, and since that is such an important part of a food blog, I wanted to have a little treat ready for the ladies when they came through the Test Kitchen. Here’s one of the items that I prepared, a little 2-biter that’s perfect for berry season. Make these in mini muffin pans, and feel free to swap out the blueberries and preserves for whatever fruit looks good – just chop it up a little so that it will fit nicely into the little cups.
What are your favorite summer fruit recipes?
Blueberry Frangipane Tartlets
2 cups all purpose flour
8 tablespoons (1 stick) cold butter, diced
1/2 cup granulated sugar
1-2 tablespoons cold water
1/2 cup blueberry preserves
3/4 cups fresh or frozen blueberries, thawed
1/2 teaspoon lemon zest
8 tablespoons (1 stick) butter, softened
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 cup ground almonds
1/3 cup sliced almonds, optional
In the bowl of a food processor, pulse flour, butter and sugar together until mixture is sandy. Add egg and 1 tablespoon water. Pulse until dough holds together when squeezed in hand, adding an additional tablespoon of water if necessary. Form dough into a disk. Wrap in plastic and refrigerate at least 1 hour.
Preheat oven to 350°F. Prepare mini muffin tin with nonstick cooking spray. On lightly floured surface, roll dough to 1/8” thickness. Cut 3 in. circles from the dough. Put one circle into each pan cavity, pressing into the bottom and up the sides. Refrigerate while preparing the filling.
In small bowl, stir together blueberry preserves, frozen blueberries and lemon zest; set aside.
For frangipane, beat butter and sugar together in the bowl of an electric mixer. Add eggs, one at a time, beating well after each. Add flour and ground almonds; mix until well combined.
Drop a small amount (1-2 teaspoons) blueberry mixture into each pastry shell. Cover with an equal amount of frangipane, making sure that the blueberry is completely covered. If desired, sprinkle with sliced almonds.
Bake 28-30 minutes, or until a toothpick inserted into the frangipane comes out clean. Cool in pan 10 minutes; remove to cooling grid to cool completely.
Makes 32 mini tarts.