📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease your 9-inch tartlet pans. If you're using non-stick pans, lightly flouring them is good practice..
2. In a large bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of powdered sugar, and ¼ teaspoon of salt. Make sure it's all nice and evenly distributed.
3. Cut in ½ cup (1 stick) of cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. If you're using a food processor, pulse until it resembles coarse crumbs. I usually hum a little tune while doing this. It helps me focus.
4. In a separate small bowl, whisk together 1 large egg yolk, 1 tablespoon of cold milk, and 1 teaspoon of vanilla extract. I like to use good quality vanilla; it really makes a difference. Ahem. I may or may not have a small vanilla obsession...
5. Gradually add the wet ingredients to the dry ingredients, mixing with a rubber spatula until the dough just comes together. Don't overmix; just combine everything nicely.
6. Turn the dough out onto a lightly floured surface and gently knead it 2-3 times just to bring it together. Avoid overkneading, as this can make the crust tough.
7. Divide the dough into 12 equal pieces. Roll each piece into a small ball, then flatten it slightly with your fingers to fit into your tartlet pan.
8. Press the dough evenly into each tartlet pan, ensuring that it covers the base and sides. Trim away any excess dough. Make sure the dough completely fills the tartlet pan; otherwise you'll have filling spilling out!
9. Prick the bottom of each tart shell several times with a fork to prevent air bubbles from forming. This is a really important step; it stops the pastry from puffing up during baking.
10. Bake for 12-15 minutes, or until the tart shells are lightly golden brown and set. Remove from the oven and let cool completely on a wire rack. It's okay if they're not perfectly golden brown. We're going for 'rustic chic' here, not perfection!
11. Meanwhile, gently combine 1 ½ cups fresh or frozen lingonberries with ¼ cup of sugar and 1 tablespoon of cornstarch in a medium bowl. I usually add a pinch more sugar depending on how tart the berries are. Taste testing is absolutely required, of course!
12. Once the tart shells are completely cool, carefully fill each shell with the lingonberry filling. Try to fill them evenly to ensure uniform cooking. Be gentle; we don't want to break the tart shells now!
13. Bake for another 15-20 minutes, or until the filling is bubbly and slightly thickened. Let cool completely on a wire rack. I usually do a little happy dance when my baking is done. It’s just what I do!
14. Once the tartlets have completely cooled, gently remove them from the tartlet pans. If they’re sticking a bit, use a thin knife to carefully loosen them. Don’t stress too much if they’re a little wonky. That's part of their charm!
15. Garnish with a few fresh lingonberries, if desired, and serve. Enjoy your delightful Nordic tartlets!