Blueberry Lemon Balm Tarts / Approximately 50 mg per Tart

I think Blueberries & Lemon Balm pair really well together. When combined into a tart we have a simple recipe for easy sharing with therapeutic dosing, and who doesn't love a good homemade tart with therapeutic dosing? This is a multi-step recipe, but it is worth the process.

The Tart:

2 cups all purpose, organic flour

1 T honey or maple syrup

1 t salt 

2 sticks butter, softened.

1 egg

2 T raw milk

10 grams fresh Lemon Balm leaves

Vanilla caviar from two vanilla beans

To make the dough: in a medium sized bowl, mix together the dry ingredients, then add the honey, butter and egg. Mix well. Add milk and mix until everything is pliable. Divide the dough into half and shape each into rectangles, approximately the same size. Wrap in plastic wrap or waxed paper, and refrigerate for roughly an hour. While the dough is cooling, make the tart filling.

The Filling:

2 cups blueberries

1 t lemon balm tincture

1 ½ T lemon juice

⅓ cup succanat or ¼ cup honey

1 T arrowroot powder

1 T water

*Note: initially I used a standardized tincture with 1:3 ratio, thus equaling 330 mgs total, divide this number by the number of tarts. This dosage can change depending on the strength of your tincture.

To make filling: in a medium saucepan, add all of the filling ingredients - EXCEPT: the Lemon Balm Tincture: Warm and simmer over low to medium heat, stirring often. Once the filling is thickened to jam like constancy, turn off the heat and add the tincture, stir well. Allow the mixture to cool.

To Assemble and Bake Tarts:

1. Place one piece of the dough on a well-floured area and roll out in a rectangle shape with about ⅛ inch thickness. Repeat with the second piece of dough. Trim so that each sheet of dough is close to the same size.

2. Cut out of each sheet small rectangles, about three by four inches in size. Setting aside each matching pair, until the dough sheets are used up. My first batch made seven tarts, so this means I had fourteen rectangles.

3. Working with one pair at a time, place a generous heaping spoonful of the blueberry mixture into the center of the rectangle, and smear to about ¼ of inch of edge. Add the matching dough top and crimp all the edges with a fork. Repeat until each tart is filled.

4. Note: I measured each filling amount exactly, until I had used all my tart bottoms. Then added my tops. This way I could better track my medicinal application for the Lemon Balm. I wanted a measurable outcome with a purpose. 

5. Gently place the tarts on a lightly greased baking sheet, pricking the tops a few times with a fork. Preheat your oven to 350, then bake the tarts approximately 30 minutes or until golden brown. 

6. Remove from the oven and allow to cool. When the tarts are completely cool you can glaze them if you choose. I decided to blend some blueberries and a little cream cheese with a touch of honey, until smooth, then used this to frost my Blueberry Lemon Balm Tarts.