Pastry:
¾ cup pastry flour
2 tbsp sugar
Zest of a lemon
½ cup shortening
½ cup extra pastry flour
Place the first lot of flour, sugar, lemon zest, and shortening in a bowl and pinch it together until combined. The mixture should be quite wet and sticky. Add in the last ½ cup of flour and kneed it in. Flatten the dough into a disk, wrap it in some cling film and place it in the fridge to chill.

Filling:
½ cup blueberries
2 tbsp sugar
1/3 cup extra sugar
3 tbsp lemon juice
2 tbsp flour
2 tsp corn starch
Place the blueberries into a bowl and add in the 2 tbsp of sugar. Mix it up until the blueberries are coated. Add in the rest of the ingredients and mix it up until combined. Blueberries should be whole, and the rest of the ingredients should form a pasty, sticky mixture around them. Let sit while rolling out the dough.
Once the dough is chilled take it out of the fridge and roll it out. I used 2, 3-inch springform pans for my tarts, and I highly recommend you use springform pans. It makes removal of the tarts so much easier!
To put the dough in the pans, I cut out a parchment paper tracing of the bottom, and even strips long enough to go around the circumference of the pan. Then I placed the parchment on the top of the rolled-out dough, cut out the shapes in the dough, and placed the parchment into the pan, followed by the dough. This process is a little tricky to explain, but hopefully you can see it through the video. This dough is quite tricky to handle, and it will probably break, but don’t worry! A little patch work never hurt anybody! The best part is once its baked, no one will be able to tell.
Poke some holes in the dough and then bake it in a 350 degree oven for about 10 minutes. Mix the berries one more time, and then strain out the excess juices before spooning the berries into the dough. Bake at 350 for another 40 minutes, then bake at 400 for an additional 10 minutes. Let cool for 10 minutes before removing from the pans. Serve warm with ice cream!

Happy Sipping!

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