Blackberry Tartlets

1. 1

   Roll the dough 1/8 inch thick on a lightly floured surface; fit into 8 fluted tartlet pans (3 1/2 inches in diameter, 1 1/2 inches deep).

2. 2

   Chill at least 30 minutes, or overnight.

3. 3

   Preheat the oven to 375F.

4. 4

   Line the tart shells with a second pan or parchment paper and dry beans.

5. 5

   Place in the oven; bake until golden brown, 20 to 25 minutes.

6. 6

   Remove the top pans or parchment lining; return to the oven if the bottoms of the shells are not fully browned.

7. 7

   Set on a cooling rack until fully cool.

8. 8

   Fill a bowl with ice and water; set aside.

9. 9

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

10. 10

    Cook until the berries let off juices, the sugar dissolves, and the mixture begins to bubble, about 5 minutes.

11. 11

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

12. 12

    Chill a bowl and large whisk.

13. 13

    Place the cream and remaining 2 tablespoons sugar in the bowl; whip until soft peaks form.

14. 14

    Fold 1/2 cup berry mixture into the whipped cream.

15. 15

    Fill the tartlet shells with the mixture; top with the remaining berries and garnish with fresh pansies.

No additional tips available.