Fresh Blueberry Tartlets

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Looking for something a little sweet, a little fruity, and so tasty?  Try out these darling little blueberry tarts.

Fresh Blueberry Tartlets (makes 8 mini tarts)

For the tart shell:

  • 1 and 1/2 cup graham cracker crumbs (8-10 graham crackers)
  • 1 stick of butter, melted
  • 3 tbs granulated sugar
  • 1/2 tsp ground cinnamon

For the filling:

  •  24 oz of fresh blueberries (18 oz cooked on stove top, 6 oz reserved)
  • 1 cup of water
  • 1/2 cup of granulated sugar
  • 1/4 tsp ground cinnamon
  • juice of 1/2 a lemon
  • 2 tbs of corn starch
  • whipped cream, mascarpone cheese, and lemon zest (optional)

First, preheat your oven to 350 degrees.  Next, pulse 8-10 graham crackers in a food processor until they become little crumbs.  Pour your crumbs into a mixing bowl and add melted butter, sugar and cinnamon.  Stir to combine.  The mixture will form little golden clumps.  Gently press the 1/8 of the crumb mixture into each mini tartlet pan.  Make sure to fill in all of the edges.  Bake the tart shells aka crust in the oven at 350 degrees for 10-12 mins.

While the crust is baking, pour the water and sugar into a pot over medium high heat.  Stir until the sugar dissolves, and then add 18 oz of your berries.  Add in the cinnamon and lemon juice and stir periodically until the berries start to break down or pop.  This will take about 8-10 mins.  Add the corn starch and stir to incorporate.  Cook for a few more minutes so that the corn starch dissolves, and then remove from the heat.

Divide your reserved whole blueberries among the tart shells.  Pour the warm blueberry mixture over the whole berries and pop back in the oven at 350 degrees for just 5 more mins.  Take out and cool to room temperature.

These little beauties were transported across state lines to my parent’s house, and traveled quite well nestled in their mini tart pans.  I just covered them with ample cling wrap, and laid them flat.  These tarts are delicious on their own, and even better topped with a dollop of mascarpone cheese or whipped cream with a touch of lemon zest.

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Perfect Little Blueberry Tartlets