Blackberry and Cream Tartlets

• All-purpose flour, for dusting
• Pate Brisee (page 322)
• 1 pound (about 3 cups) fresh blackberries
• 1/4 cup sugar
• 1 teaspoon finely grated lemon zest
• 1 cup heavy cream
• 2 tablespoons elderflower cordial, such as St. Germain

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. Trim excess dough flush with rims.
3. Pierce bottoms of shells all over with a fork.
4. Refrigerate or freeze until firm, about 30 minutes.
5. Preheat oven to 375F.
6. Line shells with parchment; fill with pie weights or dried beans.
7. Bake until golden brown, 15 to 20 minutes.
8. Remove weights and parchment; bake until bottoms of shells are fully browned, about 5 minutes more.
9. Transfer to a wire rack to cool completely.
10. Prepare an ice-water bath.
11. Combine berries, 2 tablespoons sugar, and the zest in a saucepan over medium heat.
12. Cook until berries release their juices, sugar dissolves, and mixture begins to bubble, about 8 minutes.
13. Remove from heat, and set pan in the ice bath to cool.
14. Place cream, remaining 2 tablespoons sugar, and the elderflower cordial in a large chilled bowl; whip until soft peaks form.
15. Gently fold 1/2 cup berry mixture with juices into whipped cream (leave some streaks).
16. Fill tartlet shells with mixture; top with remaining berries and juice, and serve.

flour, brisee, fresh blackberries, sugar, lemon zest, heavy cream, elderflower cordial

Taken from www.epicurious.com/recipes/food/views/blackberry-and-cream-tartlets-389769 (may not work)