Memorial Day Weekend is here! What a better way to commemorate those who lost their lives serving our country, than taking a day with friends and family to reflect. We come from a family full of veterans. Our fathers, grandfathers, uncles, and many more I’m sure we’re not aware of. Luckily though, many have severed time and time again, but have always returned home. We are so incredibly blessed to be able to hear their stories, most very unpleasant, but realizing they served for us. To make this country a better place for our children, and for that we say Thank You! From the very bottom of our hearts, Thank You. So today, we celebrate.
These Red, White, and Blue tarts are delicious! You should give yourself about 45 minutes for prep time and a total of 4 hours. Don’t worry, it’s not all at once! Who has 4 hours to bake? Not us! Read the directions below first, so you’re aware that you do some steps the day before, or a couple hours prior. The recipe serves 12 but I came out with 18 so you should end up with something in between!
- 1 cup of flour
- 1/4 cup of ground cornmeal
- 1 tablespoon plus 1 1/2 teaspoons sugar
- 1/2 teaspoon coarse salt
- 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 2 tablespoons ice water
- 1 cup of heavy cream
- 1 1/2 teaspoons fresh or dried lavender
- 2 tablespoons of sugar
- 2 tablespoons of sugar
- 1/4 vanilla bean, seeds scraped
- 1 to 2 cups fresh wild or regular blueberries and raspberries
1. Cream: Bring cream and lavender to a boil in a small saucepan. Let it cool, cover, and place it in the refrigerator for up to two days.
2. Crust: Place flour, cornmeal, sugar, and salt in a food processor and pulse. Add butter until mixture resembles crumbs. Add the egg yolk and ice water until dough comes together. Mold the dough until smooth and combined. Pat into circles, wrap in plastic, and refrigerate for at least 30 minutes. (We did this the day before to split up baking time.)
3. Before you start using the dough the next day, let it get to room temperature and then roll it out on a flat surface until it is a little more than 1/8″ thick. Cut out 4 inch circles, re-roll, and gather scraps. You can fit them into twelve 2 1/2″ diameter tartlet pans or use cupcake pans like we did. Make sure the sides are thicker than the bottoms. Place in the freezer for 30 minutes.
4. Preheat over to 350. Bake until golden brown for 25 minutes. Keep an eye on them so that if the centers start to puff , you can gently press them down.
5. Once the crusts are completely cool, place the lavender cream through a sieve. Mix sugar and vanilla-bean seeds until combined. Add the cream and whisk with a mixer on medium speed until soft peaks form. Divide the filling evenly and dollop into each shell.
Before serving, top with fresh blueberries and raspberries. Viola!