Blueberry Mini Tarts

When a friend gave me some beautiful blueberries from her garden, I decided to use them to make mini blueberry tarts in cooking camp this week. Thanks, Anita.

You can use store bought pie filling, but I include the recipe at the bottom of the post. The recipe makes 4 cups of filling- you can use all the dough and all the filling and have 48 tarts.

The kids were divided into two groups and each group made 24 tartlets. We had a little blueberry filling left over.

Blueberry Mini Tarts

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. butter, chilled – you could use coconut oil, lard or shortening

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt in food processor and add butter. Pulse until mixture resembles coarse crumbs. Toss in vinegar and water, 1 tablespoon at a time, pulsing as you add, until dough just holds together. Remove from processor and press dough together to form a ball. Chill at least 30 minutes before using. Makes enough for 2 pie crusts or up to 48 tarts.

Blueberry Pie Filling

3 1/2 c. blueberries, fresh or frozen

3/4 c. sugar, or to taste

1/4 c. cornstarch

1 c. water

1 T. lemon juice

In saucepan, bring blueberries and sugar to a boil, stirring often. Combine cornstarch with water and lemon juice and add to the blueberry mixture. Return to the boil and cook until thickened and bubbly. Makes 4 cups. You will not need the whole batch for the tarts.

To make the tarts: Preheat oven to 400 degrees. Roll out the dough to 1/8 inch thickness on lightly floured board. Cut out with 2-inch round cutter and place dough circles in mini muffin tins or mini tart pans. Re-roll scraps and keep cutting out until you have 48 circles. Place a rounded teaspoon of filling in each tart. I used fairly shallow pans, you can add more filling if your pans are deeper. Bake for 10 minutes, then turn down the oven to 350 and bake about 15 minutes longer, or until edges of the tarts are golden brown. Cool a little before you remove from the pans. Makes 48.