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Blueberry Raspberry Marzipan Tartlets

Blueberry Raspberry Marzipan Tartlets

Course Dessert
Cuisine American, European
Keyword berry tartlets, blueberry raspberry tartlets, July 4th Desserts, marzipan tartlets, Memorial Day Desserts, summer desserts
Prep Time 30 minutes
Cook Time 25 minutes
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 2 cups all-purpose flour
  • 4 tablespoons sugar divided
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 2 egg yolks
  • 1/4 cup cold water
  • 1 + 1/4 cup grated marzipan
  • 1 cup crème fraîche
  • 1 egg
  • 1 + 3/4 cups fresh blueberries
  • 1 + 1/2 cups fresh raspberries

Instructions

  1. Preheat oven to 350°F
  2. Grease and flour six 4 + 1/2” Tartlet pans.
  3. Whisk together the flour, sugar, and salt.
  4. Cut the butter into pieces.
  5. Knead the butter and egg yolks into the dry ingredients.
  6. Knead in the water 1 tablespoon at a time until an elastic dough forms.
  7. Divide the dough into 6 equal pieces.
  8. Roll each piece out on a lightly floured surface into a 5” circle.
  9. Press into the tartlet pans.
  10. Line the bottoms with parchment paper. Add pie weights on top.
  11. Pre-bake in the oven for 10 minutes.
  12. Whisk together the egg, Crème Fraîche, and the remaining tablespoon of sugar.
  13. Whisk in the grated marzipan.
  14. Remove the pie weights and parchment paper from the shells.
  15. Spread the mixture out into the tart shells.
  16. Bake for 15 minutes at 350°F
  17. Cool the tartlets for 10 minutes.
  18. De-pan and transfer to a serving plate.
  19. Arrange the berries on top and serve.