Heidelbeer tartlettes | Blueberry Bliss in Bite-Sized Form for Baking Newbies

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Pots, Oven, Refrigerator, Bowl, Rolling Pin,
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Total time : 1 hour 45 minutes
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Happy New Year. Welcome to 2024, another sweet year in the 21st Century. We hope and believe that this year will bring to you loads of joy, happiness and peace. So much happiness that you would keep wishing more. Once again it’s really nice to write to you once again and for today, i bring to you a delicacy that i discovered was snoozing off in my kitchen. I said to myself “Why haven’t i thought of it before”. “What?” You may ask well. Well you are in a for a big treat. Get ready for the weirdest name for a rare kind of dessert recipe- Heidelbeer tartlettes

🫐✨ Calling all fans of pastries and berries! 👐
With these Heidelbeer-Tartelettes, be ready to go on a delectable journey!

Heimische Heidelbeeren or Heildelbeer Tartlette are simply best! I can’t get enough of it.
Since we wanted something sweet on the weekend, but nothing “picksweet” as dessert, I have to prepare these fruity, fresh blueberry tartlets

Picture little pockets of flaky, golden crust encasing a vivid, sweet-tart blueberry filling. Every bite is an explosion of flavor and melt-in-your-mouth texture, sure to make any regular day a sensory extravaganza.

But don’t let their fancy name deceive you—baking these beauties is actually quite simple! To create a batch of these little masterpieces, you don’t need a lot of sophisticated equipment or years of experience. Consider them the ideal project for your next weekend baking expeditions, dinner party impressing, or just indulging in a little handcrafted magic for yourself. ✨

Heidelbeer tartlettes

Therefore, give up buying store-bought pastries and embrace your inner baker.

This recipe serves as your road map to become a legendary Heidelbeer-Tartelette, packed with practical advice and lighthearted encouragement to aid you along the way.

Are you prepared to jump right in? Come on, let’s bake!.

Heidelbeer Tartletette

Pots, Oven, Refrigerator, Bowl, Rolling Pin,
No ratings yet
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Course: Dessert
Cuisine: German
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 4
Calories: 330kcal

Equipment Required

  • Pots, Oven, Refrigerator, Bowl, Rolling Pin,

Ingredients

  • Dough:
  • 150 g whole grain flour
  • 2 tablespoons brown sugar
  • 200 g cold butter
  • 30 ml cold water
  • 1 tablespoons of lemon juice
  • Filling:
  • 180 g pots (square)
  • 140 ml percussion
  • 2 sheets of gelantine
  • 2 cl rum
  • Bowl 1/2 untreated lemon
  • 3 TL Dust sugar
  • 300 g of blueberries
  • 4 tablespoons brown sugar
  • 20 sheets of fresh mint + 4 sheets for decoration

Instructions

  • Dough:
  • Mix flour and brown sugar in a bowl, add butter and knead. This should result in a crumby mass – add lemon juice and cold water and quickly process to a dough. wrap it into a freshening film and place it in the refrigerator for 1 hour.
  • Preheat the oven to 175 degrees above and below heat. Grease the tartelettes and dust with flour. Roll out the dough thinly and cut out circles that are slightly larger than the balls. Cut out circles of dough and press them into the bottom and sides of the prepared tartelette pans. Paste the dough with a fork several times and bake in the oven for about 13 minutes. Then let it cool.
  • Fillings:
  • Beat hard with 3 TL dust sugar.
  • Mix pots for half a minute with the hand mixer, then lift the stiff beaten percussion and the lemon peel. Add jelly in cold water for 5 min – heat rum in a pot, dissolve the expressed jelly in it and give it to the top of the beat mix. Cold filling for 1 hour.
  • Wash blueberries and mint leaves. Cut small mint leaves and mix with blueberries and 4 tablespoons of brown sugar.
  • When the floors are cooled and the filling is well pulled through, they are distributed on the floors. Spread the Heidelbeer sugar mixture on it and decorate with whole mint leaves.
Nutrition Facts
Heidelbeer Tartletette
Amount Per Serving (228 g)
Calories 330 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 221mg9%
Potassium 167mg5%
Carbohydrates 61g20%
Fiber 4g16%
Sugar 20g22%
Protein 8g16%
Vitamin A 0.2IU0%
Vitamin C 6mg7%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Heidelbeer tartlettes
(Recipe for 4 Tartelettes of 12cm diameter)

Ingredients for the Heidelbeer Tartletette

Dough:
150g whole grain flour
2 tablespoons brown sugar
200 g cold butter
30 ml cold water
1 tablespoons of lemon juice

Instructions

Mix flour and brown sugar in a bowl, add butter and knead. This should result in a crumby mass – add lemon juice and cold water and quickly process to a dough. wrap it into a freshening film and place it in the refrigerator for 1 hour.
Preheat the oven to 175 degrees above and below heat. Grease the tartelettes and dust with flour. Roll out the dough thinly and cut out circles that are slightly larger than the balls. Cut out circles of dough and press them into the bottom and sides of the prepared tartelette pans. Paste the dough with a fork several times and bake in the oven for about 13 minutes. Then let it cool.

Ingredients in making the Heidelbeer Tartlette

Filling:
180 g pots (square)
140 ml percussion
2 sheets of gelantine
2 cl rum
Bowl 1/2 untreated lemon
3 TL Dust sugar
300 g of blueberries
4 tablespoons brown sugar
20 sheets of fresh mint + 4 sheets for decoration

Instructions

Beat hard with 3 TL dust sugar.

Mix pots for half a minute with the hand mixer, then lift the stiff beaten percussion and the lemon peel. Add jelly in cold water for 5 min – heat rum in a pot, dissolve the expressed jelly in it and keep the filling (the mixture in the pot) for 1 hour.
Wash blueberries and mint leaves. Cut small mint leaves and mix with blueberries and 4 tablespoons of brown sugar.
When the floors are cooled and the filling is well pulled through, they are distributed on the floors. Spread the Heidelbeer sugar mixture on it and decorate with whole mint leaves.

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I hope you have a great start at it this week! Let it go well!

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