Simple but scrumptious little blueberry tarts are so easy to make at home. Two-bite brownies are a popular dessert snack, so why not two-bite pies? These cute little tarts begin with pre-made pie crust, to save you time, and are filled with an easy-to-make pie filling made with fresh blueberries. A simple streusel finishes them off. This is a good recipe for novice cooks to experiment with as you will see from my notes below.
Blueberry Tarts Recipe
2 cups blueberries
2 teaspoons cornstarch
1/4 cup superfine sugar or granulated white sugar
4 teaspoons water
1/2 cup all-purpose flour, plus extra for dusting
Grated rind of 1 lemon
3 Tablespoons butter, diced, plus extra for greasing
1 (15-ounce) package rolled dough pie crust, chilled
Preheat the oven to 375 F. Lightly grease two mini 12-cup cupcake pans (mini-muffin pans).
Put half the blueberries in a small saucepan with the cornstarch, half the superfine sugar, and all the water. Cook over medium heat, stirring continuously, for 2 to 3 minutes. Take the pan off the heat and add the remaining blueberries.
For the streusel, put the flour, lemon rind, butter, and remaining sugar in a bowl. Toss together, then rub it through your fingers and thumbs until it looks like fine bread crumbs.
Roll the dough out thinly on a lightly floured surface. Using a fluted cookie cutter, stamp out 24 circles, each 2-1/2 inches in diameter. Press these into the prepared pans, re-rolling trimmings as needed.
Spoon the blueberry filling into the shells, then sprinkle the tops of the tarts with the streusel mixture. Bake in the preheated oven for 15 minutes, or until the topping is pale gold.
Leave to cool in the pans for 10 minutes, then loosen with a round-bladed knife and transfer to a wire rack to cool.
Yield: 24 servings
• This is a great recipe to experiment with different fresh fruits. Try it with cranberries, raspberries, blackberries, peaches, apricots, nectarines, apples, cherries, mangos, or strawberries. It’s easily adaptable.
• Make sure the butter for the streusel is good and cold. To keep from melting the butter with the heat of my hands, I like to use a pastry cutter or dinner fork to mix the streusel topping.
• Feel free to use your own homemade pie crust.
Recipe Source: Recipe Source: “The Ladies: Book of Baking (Love Food)” by the Love Food editors (Parragon Books)
Reprinted with express permission.
Blueberry Tarts Recipe Photo ©2014 Love Food/Parragon Books, licensed to Peg’s Home Cooking