Make homemade puff pastry in a fraction of the time using this quick and easy recipe for homemade puff pastry.
If you've been following my blogging for years, you'll recognize this from my days authoring TheProfessionalPalate.com. I've long since retired that space, but the recipes over there still get requested regularly from family, friends and the frustrated Pinterest user who saved a pin that now has an old link.
(Sidenote: Are you aware that if you update the original link of a pin, all the hundreds of folks who re-pin it still have the old link. #LinkFail)
Anyway, while many of my recipes have made the swap here to HealthyAperture, this Blueberry Tartlet has been hiding in the wings.
Today is your day dear Blueberry Tartlet. You may not look like something super special since you're just a little bit of puff pastry filled with fresh blueberries. But look further. This recipe is actually a "from scratch" puff pastry that anyone can make at home.
Yeah, you heard me right. Homemade. Puff. Pastry.
I had the chance to hone my baking skills a few summers ago in Vermont with the folks from King Arthur Flour and this quick and easy recipe for homemade puff pastry was one of the most valuable baking tools I learned. Here's a quick look at how easy it is to make this dough, but take note... it doesn't start off looking like you'd think for a smooth puff pastry. Technique (listed in the recipe) is important to follow.
Don't be intimidated. Give it a try! And be sure to come back here and thank me (and King Arthur Flour) when you wow all your friends with your baking skills!
Make homemade puff pastry in a fraction of the time using this quick and easy recipe via @ReganJonesRD Tweet this
Blueberry Tartlets Made with Easy Homemade Puff Pastry
Makes 10 tartlets
- 1 1/2 cups (6 ounces) all-purpose flour (I used 4 ounces all-purpose and 2 ounces whole wheat pastry flour)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (8 ounces) unsalted butter, chilled well and cut into large chunks
- 1/2 cup (4 ounces) sour cream
- 2 tablespoons heavy cream
- Fresh blueberries
- Turbinado sugar
For Puff Pastry:
- Blend flour, salt and baking powder. Cut in chilled butter, leaving large pieces intact and flattened. Mix in sour cream (dough will not be formed at this point).
- Turn dough out onto a floured work surface and pull it together with a few quick kneads. Pat dough into a square and roll into a 8- x 10-inch rectangle, using plenty of flour to keep from sticking.
- Dust excess flour off surface of dough, and fold in three (like a business letter).
- Flip dough over, turn 90 degrees and repeat rolling and folding process. Chill dough 30 minutes before using.
- For tartlets, preheat oven to 400 degrees.
- Divide puff pastry dough in half (reserve remaining dough for another use). Roll dough to a 1/4-inch thickness. Using tartlets pans, press out dough and fit into pans. (I re-roll scraps, sprinkle with cinnamon sugar and bake).
- Brush crusts evenly with cream. Spoon about 1 tablespoon fresh blueberries into each tartlet and sprinkle with sugar.
- Bake at 400 degrees for about 20 minutes or until nicely browned.