Blueberry Tarts

250g flour
200g chilled butter
1 tsp vanilla essence
1 egg
salt to taste
1 cup blueberry puree

Method:

1. In a mixing bowl... beat egg, salt, butter & essence till creamy. Fold in the flour.
2. Transfer it onto table-top & knead the dough with hand till combined.
3. Then, place it in an airtight container or plastic wrap & keep firm in the fridge about 20mins.
4. Roll the dough into a mini-tart, spread the blueberry into it.
5. Cut some zig-zag strip from the balance dough & arrange onto the tartlet, brush with egg yolk.
6. Bake till golden brown.

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