Use this recipe and all your family and friends will be delighted. The big advantage is that they take very little time to make.
Ingredients:
- 2 cups fresh blueberries
- 1/3 cup sugar
- 4 teaspoons cornstarch
- 2 sheets chilled pie crust
- 1 large egg yolk, lightly beaten
Method:
Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin or tart tin with cooking spray.
In a small bowl, combine the blueberries, sugar and cornstarch. Stir gently until the blueberries are evenly coated with the sugar mixture.
Roll out the chilled pie crust on a lightly floured surface. Using a round cookie cutter or drinking glass, cut out circles slightly larger than the diameter of the mini muffin tin or tart pan.
Press each circle of pie crust into the prepared mini muffin or tart pan cups, making sure to push the dough up the sides of each cup to form a small crust.
Spoon the blueberry mixture evenly into each mini pie crust, filling each one to the top.
Cut the remaining pie crust into thin strips and make a lattice pattern on top of each mini tart if you like.
Brush the edges of the crust with the beaten egg yolk for a golden finish.
Bake the mini blueberry tarts in the preheated oven for 15-18 minutes, or until the crust is golden brown and the blueberry filling is bubbling.
Remove from the oven and allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Once cooled, carefully remove the mini blueberry tarts from the tin and serve at room temperature.
