Blueberry Brown Butter Mini Pies

Blueberry Brown Butter Tarts

recipe from Dessert First Girl

I made mine in a cupcake pan instead of a tart pan. Here are my results..

Crust

• 2 cups (250 g) all purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup (225 g) unsalted butter, very cold, cut into 1-in pieces
• 1/2 cup (120 ml) ice water
• 1 teaspoon lemon juice

Filling

• 2 large eggs
• 1/2 cup (100 g) sugar
• 1/2 teaspoon vanilla bean paste
• 1/2 teaspoon salt
• 1/4 cup (30 g) all purpose flour
• 1/2 cup (115 g) unsalted butter
• 1 pint (340 g) blueberries

For the crust:

• Combine flour, salt, sugar, and butter in a food processor and pulse until mixture resembles small peas.
• Combine lemon juice and water together. Add a little at a time to the food processor and pulse to combine. Stop when the dough begins to come together - don't let it form into a solid ball, but if you press the dough together it should hold and not fall apart into pieces. You may not need all the - I used about half.
• Turn out dough and divide into two pieces, one twice as big as the other. Wrap each piece in plastic wrap and chill in refrigerator for at least half an hour until firm.
• Preheat oven to 350 degrees F. Take out larger piece of dough and roll out to about 1/4" thick. Cut out six 6-inch circles and line six 4-inch by 2-inch tall fluted tart tins. Dock bottom of dough (prick a few times with a fork) and refrigerate for at least 20 minutes.
• Take out the other piece of dough and roll out to about 24 inches long and 1/8" thick. Run a lattice cutter along the length of the dough. Carefully spread the lattice apart - if it's too soft, you may need to refrigerate the dough again to let it firm up a bit, but don't let it harden too much or it will be too stiff to pull apart. If you don't have a lattice cutter, you can always cut strips of dough and layer them over the top of the tart the old-fashioned way. Transfer lattice to a parchment lined sheet pan and refrigerate.
• Remove tart tins from refrigerator and line each one with some parchment paper. Fill with pie weights.
• Bake crusts for about 15 minutes. Remove and set aside. Leave the oven on.

For the filling:

• Combine eggs, sugar, vanilla, and salt in a medium bowl and whisk together.
• Sift flour over the mixture and carefully fold in.
• Place butter in a medium saucepan and melt over medium-high heat until melted. Continue cooking until butter has browned. Remove from heat and let cool slightly.
• Pour browned butter into egg mixture and whisk to combine.
• Divide blueberries among the tart tins. Pour the butter mixture over the berries until they are just covered.
• Remove lattice from refrigerator and cut into six pieces, each large enough to cover the top of the tart. Place each piece over the tart and press down the edges onto the crust.
• Bake tarts for 25 to minutes, until the top crust is browned and filling is bubbly.