For the filling (quantitites are enough for 3 -8 cm- tartlets)
120 g fresh blueberries, cleaned
60 g fresh raspberries, cleaned and crushed
the juice of half a lemon
4 tablespoons agave syrup
1 tablespoon natural vanilla extract
4-5 fresh figs, cleaned and cut into wedges
1 tablespoon muscovado sugar
For the crust
See this recipe.
unbleached, powdered sugar
Makes 3 tartlets.
Combine the blueberries, raspberries, lemon juice, agave syrup and vanilla in a bowl and toss. Refrigerate for up to 2 hours. Add the figs, toss gently and set aside.
Make the tartlet dough as explained in this recipe. Preheat the oven to 180° C. Take the dough (or just some of it) from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm) and cut into squares. Oil some tiny pie pans or molds and sprinkle them with a light coating of flour. Arrange the dough squares in the tins, poke a few holes in the dough with a fork to let the steam escape, trim off any excess round the edges and bake for about 5 minutes. Fill the tarts with the fruit (reserve some for serving), sprinkle some muscovado sugar on top and bake for another 10 minutes. Remove from the oven, let cool for a few minutes then unmold. Complete with the powdered sugar and serve with some of the left over fruit.