Lemon Curd and Blueberry Tartlets

Directions:

Preheat oven to 375º F. Lightly grease and flour tartlet pans, preferably with detachable bottoms.

On a wooden board, work confectioners’ sugar into butter, using one hand only, the other holding a pastry scraper to remove mixture from fingers. Sift cornstarch and flour together and work into the sugar/butter mixture, two tablespoons at a time. If pastry is too soft to be workable, add a little extra flour. Wrap pastry in plastic wrap. Chill for 20 minutes. Roll out pastry on floured work surface. Using 3" cutter, cut 6 rounds and line each tartlet pan with pastry round. Prick bottom with fork. Line pastry with foil or waxed paper and half fill with dried beans or rice. Bake 12 minutes. Remove beans and lining and continue to bake another 5 minutes until pastry is golden brown. Cool. Remove from cases carefully, as pastry is light and brittle. Spoon or pipe even amounts of Tiptree Lemon Curd into each tartlet. Top with blueberries.