We baked these treats in mini brioche pans; small fluted tartlet pans would work just as well.
Recipe information
Yield
Makes 15
Ingredients
Preparation
Step 1
Pulse the flour and sugar in a food processor to combine. Add the butter; pulse until the mixture resembles coarse meal. In a small bowl, lightly beat the egg yolk and ice water. With the motor running, slowly pour the egg mixture into the processor; mix until the dough just comes together. Place on plastic wrap; press to flatten into a disk. Wrap; chill at least 1 hour.
Step 2
Preheat the oven to 350°F. On a clean work surface, roll out the dough 1/8 inch thick. Using a 3 1/2-inch biscuit cutter, cut out 15 rounds. Fit the rounds into pans; press into the bottom and sides. Chill at least 30 minutes.
Step 3
Line the tarts with parchment; fill with pie weights or dried beans. Bake 15 minutes; remove the paper and weights. Continue baking until golden, about 10 minutes. Transfer to a wire rack to cool completely.
Step 4
Using a toothpick, dip each blueberry in the meringue powder mixture; roll in sugar. Transfer to a parchment-lined baking sheet; let dry 30 minutes.
Step 5
Remove the tart shells from the pans. Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry. Serve chilled or at room temperature.
