Blackberry and Cream Tartlets

1. 1

   On a lightly floured surface, roll out dough 1/8 inch thick; cut out eight 5-inch rounds, and fit into eight 3 1/2-inch fluted tartlet pans.

2. 2

   Trim excess dough flush with rims.

3. 3

   Pierce bottoms of shells all over with a fork.

4. 4

   Refrigerate or freeze until firm, about 30 minutes.

5. 5

   Preheat oven to 375F.

6. 6

   Line shells with parchment; fill with pie weights or dried beans.

7. 7

   Bake until golden brown, 15 to 20 minutes.

8. 8

   Remove weights and parchment; bake until bottoms of shells are fully browned, about 5 minutes more.

9. 9

   Transfer to a wire rack to cool completely.

10. 10

    Prepare an ice-water bath.

11. 11

    Combine berries, 2 tablespoons sugar, and the zest in a saucepan over medium heat.

12. 12

    Cook until berries release their juices, sugar dissolves, and mixture begins to bubble, about 8 minutes.

13. 13

    Remove from heat, and set pan in the ice bath to cool.

14. 14

    Place cream, remaining 2 tablespoons sugar, and the elderflower cordial in a large chilled bowl; whip until soft peaks form.

15. 15

    Gently fold 1/2 cup berry mixture with juices into whipped cream (leave some streaks).

16. 16

    Fill tartlet shells with mixture; top with remaining berries and juice, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.