Lemon-Blueberry Petits Fours

• 1 1/4 cups all-purpose flour
• 1 1/2 tablespoons sugar, plus more for the blueberries
• 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
• 1 large egg yolk
• 1/4 cup ice water
• 1 1/2 cups Lemon Curd (Page 656)
• 15 fresh blueberries
• 2 teaspoons meringue powder dissolved in 2 tablespoons warm water

1. Pulse the flour and sugar in a food processor to combine.
2. Add the butter; pulse until the mixture resembles coarse meal.
3. In a small bowl, lightly beat the egg yolk and ice water.
4. With the motor running, slowly pour the egg mixture into the processor; mix until the dough just comes together.
5. Place on plastic wrap; press to flatten into a disk.
6. Wrap; chill at least 1 hour.
7. Preheat the oven to 350F.
8. On a clean work surface, roll out the dough 1/8 inch thick.
9. Using a 3 1/2-inch biscuit cutter, cut out 15 rounds.
10. Fit the rounds into pans; press into the bottom and sides.
11. Chill at least 30 minutes.
12. Line the tarts with parchment; fill with pie weights or dried beans.
13. Bake 15 minutes; remove the paper and weights.
14. Continue baking until golden, about 10 minutes.
15. Transfer to a wire rack to cool completely.
16. Using a toothpick, dip each blueberry in the meringue powder mixture; roll in sugar.
17. Transfer to a parchment-lined baking sheet; let dry 30 minutes.
18. Remove the tart shells from the pans.
19. Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry.
20. Serve chilled or at room temperature.

flour, sugar, butter, egg yolk, water, lemon curd, blueberries, meringue powder dissolved

Taken from www.epicurious.com/recipes/food/views/lemon-blueberry-petits-fours-393144 (may not work)