Some friends of mine threw a party two nights ago, and I was in charge of putting together the desserts. I used to sell these little blueberry tartlets at a farmers’ market, but I hadn’t made them recently, so I kind of revamped the recipe.
I put together a dough of ground almonds (done in my food processor), sugar, butter, a pinch of salt, and some ice water. After toasting them up, I filled them with a light cream (housemade sheep ricotta, sheep yogurt, whipped cream, and powdered sugar — all folded together and spiked with a little amaretto). I topped each tartlet with a gigantic Willow Hill Farm blueberry.