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Merida’s Spell Cakes Recipe

Merida’s Spell Cakes Recipe
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★★★★★

5.2 from 13 reviews

Merida’s Spell Cakes are delightful miniature blueberry tarts featuring a flaky homemade pâte brisée crust filled with a sweet, tangy blueberry filling and topped with a glossy blueberry preserve. Inspired by traditional Scottish baking, these charming tarts offer a perfect blend of buttery crust and vibrant fruit flavors, making them ideal for teatime or a special dessert.

Ingredients

Scale

Pâte Brisée

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 4–5 tablespoons ice water

Pie Filling

  • 3 cups blueberries
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • Zest of 1 lemon
  • 3 tablespoons lemon juice

Assembly

  • 1 large egg, beaten (for egg wash)
  • Confectioner’s sugar (for dusting)
  • Blueberry preserves (for topping)

Instructions

  1. Make Pâte Brisée: Place the flour, salt, and sugar into a food processor and pulse until well combined. Add half of the cubed butter and pulse, then add the remaining butter and pulse again. The mixture should resemble coarse crumbs with pieces no larger than peas. Gradually add ice water, starting with three tablespoons and then adding more a teaspoon at a time, pulsing after each addition, until the dough just starts to clump together. Remove the mixture, form it into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for one hour.
  2. Make Pie Filling: In a medium saucepan, combine blueberries, granulated sugar, cornstarch, lemon zest, and lemon juice. Warm over medium-low heat, stirring occasionally, until the mixture thickens, about 8 minutes. Remove from heat and allow to cool to room temperature.
  3. Prepare Pastry: Remove dough from refrigerator and let rest 10 to 15 minutes to soften slightly. On a lightly floured surface, roll dough to 1/8-inch thickness. Use a 5-inch biscuit cutter to cut six rounds and a 3-inch cutter to cut six smaller rounds. Set aside.
  4. Assemble Tarts: Preheat oven to 400°F (205°C). Gently press the large pastry circles into a silicone muffin pan to form tart shells. Spoon about 3 tablespoons of blueberry filling into each shell. Top each with a smaller pastry circle and crimp edges to seal. Cut a small “X” in the center of each tart and brush with beaten egg.
  5. Bake Tarts: Bake for 20-22 minutes or until golden brown. Remove from oven, cool 5 minutes in pan, then transfer to a rack to cool to room temperature.
  6. Decorate Tarts: Dust tarts lightly with confectioner’s sugar. Use a melon baller or small spoon to press gently into the center of each tart to create a cavity. Fill with blueberry preserves. Serve and enjoy.

Notes

  • For best results, keep butter and water very cold when making pâte brisée to ensure a flaky crust.
  • Allowing the dough to rest in the refrigerator helps develop flavor and makes it easier to roll out.
  • Adjust the sugar in the filling according to the sweetness of your blueberries.
  • The egg wash helps to produce a shiny, golden crust and acts as glue for sealing the tart tops.
  • Use silicone muffin pans for easy release of the tarts after baking.

Nutrition

Keywords: blueberry tarts, Merida’s Spell Cakes, pâte brisée, mini fruit pies, blueberry dessert, homemade tart recipe

Find it online: https://nayabaker.com/meridas-spell-cakes-recipe/