Mini Blueberry Tarts
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 minutes
Yield: 8 waffle
Nutrition per serving:
What you need :
For the crust
1 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1/4 cup bran cereal (added for texture; if omitting, add another 2tbs. flour)
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
For the filling
3 cups fresh blueberries, rinsed and dried
2 tablespoons cornstarch
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2/3 cup sugar
Pinch of salt
What do you need to do :
- 1. Preheat the oven to 375 degrees. In a food processor, combine flour, bran, sugar, salt, and butter;
process until large moist crumbs form.
2. Spoon dough into individual tart pans. Press the dough into the tart pan and up the sides until firmly
packed. Freeze for about 10 minutes. Prick bottom of dough all over with a fork. Bake for 10-12
3. Bring 1/4 cup water and 1 cup of berries to a boil over high heat. Reduce heat and simmer. Stir
occasionally, until berries start to break down slightly (3-4 minutes).
4. In a small bowl, mix cornstarch with 2 tablespoons of water. Stir into the berry mixture. Add lemon
zest and juice, sugar, and salt. Bring to a boil, then reduce heat. Simmer and stir for 30 to 60 seconds,
or until the mixture starts to thicken. Remove from heat and stir in remaining fresh berries.
Immediately pour hot berry mixture into the cooled tart shell. Reserve a little berry mixture so you can
go back and “pile” the tarts a bit higher once the filling has set slightly.