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

Mini Blueberry TartsPhoto: Taste of Home
Servings Prep Time Cook Time
6mini tarts 25minutes 15minutes + cooling
Servings Prep Time
6mini tarts 25minutes
Cook Time
15minutes + cooling
Portions: mini tarts
Portions: mini tarts
  1. 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.
  2. 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.
  3. 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.