Blueberry Crumble Tartlets

Leftover shortcrust pastry dough and a glut of Blueberries was the inspiration for these impromptu Blueberry Crumble Tartlets.

Mom Lily used to have a standing order from a friend for one dozen crispy short-crust pie cases, with a crispy biscuit-like (cookie) texture. It freezes very well and can be taken out of the freezer, and filled with a filling of choice if someone sweet is required for tea or coffee time in a jiffy!

My Ouma, then my Mom, and now I, use it to make Milk Tart, a RECIPE I've shared before - a fluffy custard with a sprinkling of cinnamon on top.

One can really let your imagination go wild - use the pastry cases to make a lemon meringue tart, fill it with strawberries and cream, a cheesecake filling, whatever you fancy.

Today, however, I will show you how I made Blueberry Crumble Tartlets with leftover pastry dough.
Here again, use your imagination and use the pastry dough to make an apple crumble, jam/jelly crumble, or any other berry crumble tart.

The pastry recipe can be found by visiting this LINK when I shared my Ouma's Milk Tart recipe.

I pressed the pastry dough into small pie pans.

Filling - sufficient to generously fill 3 tartlets.

• 300ml Blueberries
• 125ml Sugar
• 30ml Cornflour

Rinse Blueberries, dry them on a tea towel, and place them into a bowl
Stir all together to coat berries evenly

Divide berries evenly and place into raw pastry
Crumble pastry dough on top

Bake in oven at 180°C for approximately 30 minutes or till a nice golden brown

Plump blueberries bursting with goodness in a crispy pastry case and crumble topping.
Absolutely yum!

BON APPETIT FRIENDS!

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