Lemon Blueberry Filling
 
Makes ½ cup
Ingredients
  • ⅓ cup (43 grams) dried blueberries
  • ¼ cup (80 grams) blueberry preserves
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 2 teaspoons (10 grams) unsalted butter
  • 2 teaspoons (1 gram) lemon zest
  • 1 teaspoon (5 grams) gin
Instructions
  1. In a small saucepan, bring dried blueberries and water to cover by 1 inch to a boil over high heat. Reduce heat to low; cook until blueberries are softened, about 15 minutes. Drain blueberries, reserving 2 teaspoons (10 grams) cooking liquid.
  2. In the work bowl of a food processor, place warm blueberries, reserved 2 teaspoons (10 grams) cooking liquid, blueberry preserves, brown sugar, butter, zest, and gin; pulse until mixture has the texture of jam. Let cool completely. Refrigerate in an airtight container for up to 1 week.
Recipe by Bake from Scratch at https://bakefromscratch.com/juniper-pear-and-blueberry-breton-tarts/