With blueberry tarts, you can have a healthy and flavorful dessert that will satisfy your sweet tooth. No need to use a fork either since they are pressed into muffin tins, making them kid-friendly!
2 c. blueberries
1 tsp. freshly grated lemon zest
1 tbsp. each cornstarch and fresh lemon juice
1/4 c. sugar (granulated)
1 c. and 2 tbsp. all-purpose flour (add some more for dusting)
4 tbsp. confectioners’ sugar
6 tbsp. cold unsalted butter (cut into pieces)
3 tbsp. cold water
- Combine flour, confectioners’ sugar, and a little bit of salt in a food processor to begin making the dough. Add butter and process for about 10 seconds.
- While the processor is running, add one tablespoon of cold water at a time until you see that the dough forms.
- Cut dough, shaping each half into a disk. Wrap in plastic and put in the refrigerator for at least half an hour.
- On a lightly floured work surface, cut each disk into 12 pieces. Flatten each small piece into a two-inch round. Press it into a muffin tin and make sure that it fits the bottom as well as the up-sides. Once all done, refrigerate for another 30 minutes.
- Preheat oven to 400 degrees Fahrenheit.
- In a medium bowl, combine cornstarch, granulated sugar, lemon juice, and zest. Add a pinch of salt, too. Add berries and be sure that they get coated.
- Fill shells with the berry mixture.
- Bake for about 25 minutes or until crust is brown and the filling is starting to bubble.
- Let the tarts cool in the tins for a few minutes, and then transfer them to a rack.
- Serve with more fresh blueberries if desired.
When making the though (adding the water), do not process more than 20 seconds.
The dough can be refrigerated for up to 24 hours.
- Method: Baking