It’s still summer. I’m still pregnant (but really, any minute now!) And I’m supposed to “rest and stay inside.” Which is easy to say and hard to do with a very active three-year-old who likes to go, go, go. So I find myself in the kitchen with him a lot to keep us both from going a little crazy.
I had a batch of leftover cookie dough from the Daring Baker’s challenge recipe and also a pint of blueberries that needed to be used or frozen. That and a free afternoon resulted in these:
A cinnamon-shortbread cookie crust filled with blueberries – very simply mixed with lemon juice and sugar and a dash of flour. (I was making this up as I went along, so no, I didn’t really measure anything.)
Then a little topping:
That’s butter cut into flour and sugar and sprinkled on top. I baked them for 20 minutes or so in a 350 degree oven. And they were so popular and gone so quickly, I never got a photo of the finished product! Oh well. It was a great way to use up the left over shortbread and it also made a very nice birthday treat for a good friend of my husband’s. He had it for breakfast and claimed to have devoured the entire tartlet in about 10 seconds!