Making Blueberry Tarts

Olivia Rezen, Reporter

I put BuzzFeed Tasty to the test by making blueberry tarts.

 

As I began to prepare the kitchen and gather all of the ingredients, loneliness crept in. Of course I miss my ‘Tasty Crew’ but Tasty must be tested one way or another, so this was a lone mission thanks to COVID-19. 

 

The first step was to preheat the oven, a simple task that I am well trained in. The next task, however, I am not as well versed in. Rolling out dough and cutting out shapes. Sounds simple, but when everything starts sticking to the counter and you don’t know how to get it off…then what? I scraped the dough up with all my might and sprinkled more flour on the counter. Problem solved! But unfortunately not too long after that, another problem arose. The recipe calls for a flower cookie cutter. With no flower cookie cutter in sight, panic began to set in. I recklessly tore through to cabinets looking for something that could be used as a replacement. My hand settled on a christmas cookie cutter. A star, with the same dimensions as the flower cookie cutter they were using. Problem solved.  Is it a Christmas miracle? The world may never know. After that, I successfully got all of the star shaped dough stuffed into a mini muffin tin so the edges stuck out and looked like a blooming flower. I put the pan of little flowers in the freezer, and set a timer for 20 minutes.

 

It was time to make the filling. This task was simple. Mix six ingredients in a small bowl. I added the blueberries, sugar, flour, corn starch, and salt. But one thing was missing. This is when the next and final challenge presented itself, we didn’t have any lemons. The recipe calls for lemon zest which is the shredded/grated outside of a lemon. I found that it was very difficult to grate a lemon, when there’s no lemon to grate. But what do you do when life doesn’t give you any lemons? You use limes. Limes have a more prominent flavor than lemons but I thought that since they’re both acidic fruits, it should all work out in the end. I grated the outside of the lime and mixed it in the bowl with everything else. The filling was complete. 

 

When the twenty minute timer beeped, I pulled the mini muffin tray out of the freezer. I scooped even amounts of the blueberry filling into the middle of each ‘flower.’ I whisked an egg and used one of those floppy kitchen utensils. What are those called? I looked it up…a baster. I used a baster. Anyway, I used one of those things and brushed the egg wash onto the ‘petals’ of each tart. After that, I put a tiny pad of butter on the center of each tart and threw them in the oven. 

 

A sweet aroma filled the air as I pulled the blueberry tarts out of the oven. They were so cute! After a couple of minutes I took them out of the tray, put them on a plate, and my mom and I sat down to taste test. They tasted as expected. Like a mini blueberry pie. The flower crust complimented the blueberries very well, and using a lime instead of a lemon didn’t affect the flavor that much in the end. 

 

The final consensus:

Is it tasty or is it wasty? It’s tasty!