Ä¢¹½ÊÓƵ

Aug 14, 2014 By Shereen Pavlides for The 2 min read

1 / 2

Chef Shereen Pavlides prepares Blueberry Tartlets.

Photo by

2 / 2

Chef Shereen Pavlides highlights market fresh berries with her Blueberry Tartlets.

Photo by

[expand]

close

In this weekÄ¢¹½ÊÓƵ edition of Cook This, Chef Shereen Pavlides highlights market-fresh berries with her blueberry tartlets.

Below is a clip-and-save recipe. To watch chef Pavlides make this dish, visit www.heraldstandard.com.

Blueberry tartlets

Yields: 9 servings Cook time: 40 minutes Rest: 2-3 hours

for the graham cracker crust:

1 1/4 cup graham cracker crumbs

1/2 teaspoon ground cinnamon

1/4 cup sugar

1/4 cup packed dark brown sugar

1/2 cup unsalted butter (1 stick), melted

for the filling:

2 pints blueberries, rinsed, dried (about

4 1/2 cups)

zest and juice of

2 lemons (1/4 cup), divided

1/2 cup sugar

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

Steps: Heat oven to 375 degrees F.

For the graham cracker crust: Stir graham crackers, cinnamon and sugars in a large bowl until combined. Whisk in butter until evenly blended and moist.

Place 9 foil, parchment baking liners into the cups of a 2 1/2-inch muffin pan. Divide about 1/4 cup mixture into each liner, firmly pressing down on the bottoms and up the sides, coating the entire liners. Bake until golden and crisp, 10 minutes. Remove to cool completely.

For the filling: Stir blueberries, lemon juice and sugars in a large heat-resistant bowl until blended. Remove half of the blueberry mixture (about 2 cups) into a 2-quart sauce pot. Set aside remaining blueberries. Add the cinnamon and 1/4 cup cold water into the pot and bring to a boil over medium heat. Cook the blueberries until they burst and the mixture reduces to a glaze, coating the back of a spoon, about 15-20 minutes. (Whisk periodically while cooking to help break the berries.) Remove from the heat and continue whisking until smooth.

Immediately fold the hot blueberry mixture into the bowl with the remaining whole blueberries to coat and melt the sugars. (Be careful not to break the berries.) Cover and refrigerate until chilled and set, 2-3 hours.

Carefully peel and remove liners from each graham cracker crust.

Discard liners. Fill each crust with about 1/4 cup blueberry mixture. Garnish each with lemon zest.