Blueberry-almond tartlets

Blueberry-almond tartlets

This post is sponsored by the British Columbia Blueberry Council.

Hurray – it’s blueberry season in Canada! Who doesn’t love the arrival of fresh BC Blueberries? I mean, they just scream “summer” don’t they?  Blueberries are such a versatile fruit – on cereal or yoghurt for breakfast, in smoothies, on their own as a snack through the day and, of course, in a variety of desserts – crumbles, galettes,  cakes, pies etc… Nature’s candy is truly something that works at any time of the day!

During the summer, I also stock up on fresh blueberries, freezing them so I can enjoy them year-round but fresh is definitely always best! BC Blueberries are in season July and August and distributed throughout Canada – but thanks to frozen options, we are really are lucky that we can buy Canadian (or local if you live in BC) year-round!

Ingredients

  • 1/4 cup (57 g/ 1/2 stick) unsalted butter, room temperature
  • cup (57 g/ 1/2 stick) unsalted butter, room temperature
  • 1/4 cup (50g) granulated sugar
  • cup (50g) granulated sugar
  • 1 large egg, room temperature
  • large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • teaspoon pure vanilla extract
  • 1/2 cup (50g) almond meal
  • cup (50g) almond meal
  • 1/4 teaspoon salt
  • teaspoon salt
  • For the pastry
  • For the pastry
  • 3/4 cup (113 g) all-purpose flour
  • cup (113 g) all-purpose flour
  • 1/4 teaspoon salt
  • teaspoon salt
  • 2 tablespoons granulated sugar
  • tablespoons granulated sugar
  • 1/4 cup (57g, 8 tablespoons, 1 stick) cold unsalted butter, cut into small cubes
  • cup (57g, 8 tablespoons, 1 stick) cold unsalted butter, cut into small cubes
  • 2 tablespoons heavy cream
  • tablespoons heavy cream
  • To bake
  • To bake
  • approx 1/2 cup fresh blueberries
  • approx 1/2 cup fresh blueberries
Read the whole recipe on Eat, live, travel, write