Mini Blueberry Tarts
“I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn’t spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don’t brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.” —Allison Bell, Hillsdale, New Jersey
| Servings | Prep Time | Cook Time |
| 6mini tarts | 25minutes | 15minutes + cooling |
| Servings | Prep Time |
| 6mini tarts | 25minutes |
| Cook Time |
| 15minutes + cooling |
Ingredients
- 2 cups fresh blueberries
- 1/3 cup sugar
- 4 tsp cornstarch
- 2 sheets refrigerated pie crust
- 1 large egg yolk lightly beaten
Portions: mini tarts
Units:
|
Ingredients
Portions: mini tarts
Units:
|
Instructions
- Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside.
- On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk.
- Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.
Recipe Notes
Nutrition Facts
1 mini tart: 383 calories, 18g fat (8g saturated fat), 43mg cholesterol, 249mg sodium, 52g carbohydrate (18g sugars, 1g fibre), 3g protein.
