Blueberry Tarts Recipe
This blueberry tarts recipe is fun to make and everyone will love them. Serve warm with vanilla ice cream.
Ingredients
Crust1 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 cup cold butter, cut into small pieces
4 to 5 tablespoons ice water
Filling
1/4 cup granulated sugar
2 teaspoons cornstarch
2 cups fresh blueberries
1 Tablespoon lemon juice
Preheat the oven to 400F. On a lightly floured surface, roll the dough out about 1/4″ thick and cut into 3″ rounds with a cookie cutter or glass rim; press into each of 12 muffin cups.
In a medium bowl, stir together the sugar and cornstarch to get rid of any lumps; add the berries and lemon juice and toss to coat. Fill shells. Bake until crusts are golden and filling is bubbly, about 25 minutes. Run a thin knife around the edge of each tart and remove while still warm; if they cool completely, any overflowing goo will cool and stick to the pan.
Makes 12 pies.
Directions
Crust
To make the pie crust, combine the flour, salt, and sugar in a large bowl.
Using a pastry blender, or 2 butter knives, cut the butter into the dry ingredients until it’s in pea-size pieces .
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary.
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Filling
Preheat oven to 400 degrees F.
Lightly flour your working surface and roll dough out to about 1/4" thick and cut 3" rounds using a cookie cutter or glass cup.
Press into 12 muffin cups.
Use leftover dough to make lattice tops by criss-crossing strips on top of pastries.
Mix together sugar and cornstarch in a medium mixing bowl. Add berries and lemon juice to mix and toss to coat.
Fill shells with berry mixture and then bake until crusts are golden brown and filling is bubbly, about 25 minutes.
Loosen tarts from the cooking pan with a thin knife and remove while still hot.
Makes 12 pies.