MANGO TARTS RECIPES

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MINI BLUEBERRY TARTS RECIPE: HOW TO MAKE IT



Mini Blueberry Tarts Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 mini tarts.

Number Of Ingredients 5

2 cups fresh blueberries
1/3 cup sugar
4 teaspoons cornstarch
2 sheets refrigerated pie crust
1 large egg yolk, lightly beaten

Steps:

  • 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., 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., 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.

Nutrition Facts : Calories 383 calories, FatContent 18g fat (8g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 52g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

MINI BLUEBERRY TARTS RECIPE: HOW TO MAKE IT



Mini Blueberry Tarts Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 mini tarts.

Number Of Ingredients 5

2 cups fresh blueberries
1/3 cup sugar
4 teaspoons cornstarch
2 sheets refrigerated pie crust
1 large egg yolk, lightly beaten

Steps:

  • 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., 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., 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.

Nutrition Facts : Calories 383 calories, FatContent 18g fat (8g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 52g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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