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Merida’s Spell Cakes Recipe

Merida's Spell Cakes Recipe
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★★★★★

4.9 from 8 reviews

Merida’s Spell Cakes are delightful mini blueberry tarts made with a flaky homemade pâte brisée crust and a luscious lemon-infused blueberry filling. These charming treats combine buttery pastry with vibrant fruit flavors, perfect for a special dessert or elegant snack.

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

Finishing

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

Equipment

  • 5″ biscuit cutter
  • 3″ biscuit cutter
  • Silicone muffin pan
  • Melon baller or small spoon

Instructions

  1. Make Pâte Brisée: Place the flour, salt, and sugar into a food processor and pulse until well combined. Cube the unsalted butter and add half to the food processor; pulse until mixed. Add the remaining butter cubes and pulse again. The mixture should look like coarse meal with pea-sized pieces. Gradually add ice cold water, 1 teaspoon at a time, pulsing after each addition until the dough just begins to clump. Remove the mixture and press it into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 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. Set the filling aside to cool to room temperature.
  3. Prepare Pastry: Remove dough from the fridge and let it sit for 10 to 15 minutes to soften slightly. On a lightly floured surface, roll the dough to about 1/8 inch thickness. Use a 5-inch biscuit cutter to cut six circles, then use a 3-inch cutter to cut six smaller circles. Set aside.
  4. Assemble Tarts: Preheat oven to 400°F (200°C). Gently press each 5-inch pastry circle into the wells of a silicone muffin pan. Fill each with about 3 tablespoons of the blueberry filling. Cover each with a 3-inch pastry circle and crimp the edges to seal. Cut a small “X” in the center of each top crust and brush with beaten egg wash.
  5. Bake Tarts: Bake at 400°F for 20-22 minutes until the pastry is golden brown and cooked through. Remove from oven and let cool for 5 minutes. Carefully remove tarts from the pan and transfer to a wire rack to cool completely.
  6. Decorate Tarts: Dust each tart lightly with confectioner’s sugar. Using a melon baller or small spoon, gently press into the center of each tart to create a small cavity. Spoon blueberry preserves into the cavity for an extra burst of flavor and a pretty finishing touch.

Notes

  • For a crisper crust, chill the dough well before rolling and avoid overworking it.
  • You can substitute fresh blueberries with frozen ones—just thaw and drain excess liquid before using.
  • Adjust sugar in the filling based on the sweetness of your berries.
  • Use a silicone muffin pan for easy removal, or grease a metal pan thoroughly.
  • Make sure to cut vents in the top crust to allow steam to escape during baking.
  • If you want to prep ahead, bake the crusts and store filling separately to assemble and bake fresh.

Nutrition

Keywords: blueberry tarts, pâte brisée, lemon blueberry filling, mini pies, Merida's Spell Cakes, homemade pastry dessert

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