Blueberry Tarts



Ingredients:

  • 3 cups blueberries
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • pinch of salt
  • 2 tbsp lemon juice
  • Tart shells
Yield: A buttload of tarts (recipe says 12, I made 24 with filling to spare)

Source: https://www.dinnerwithjulie.com/2015/07/27/super-simple-blueberry-tarts/

Instructions:
  1. Preheat oven to 375 F, place 12 tart shells in for 10-12 min
  2. Put 1 and 1/2 cups blueberries into saucepan
  3. In a separate bowl, stir together 1/2 cup sugar, 2 tbsp cornstarch and pinch of salt
  4. Add bowl of dry ingredients to the berries, as well as 2 tbsp lemon juice
  5. Bring to a boil, then cook for 1 min, then remove from heat
  6. Stir in 1 and 1/2 blueberries to your mixture
  7. Spoon into your baked tart shells and allow to cool
Description:

Back when I did the recipe for the pumpkin tarts, I mentioned that while those were my crowd pleasers, I had another personal favourite tart. This is it.

I admit that nostalgia is a large component. When I was a child, I used to pick wild blueberries on my grandparents property and my grandmother would bake them into wild blueberry pies. I really felt like I was a part of the process. While I am unlikely to have the same quality of berries on hand, and I'm sure that my blueberry creations will never quite match up to my grandmothers, I retain a deep fondness for this dish.

That being said, this is not my grandmother's recipe. This is from the Dinner With Julie website.

Last I made these, it was New Years. We made a variety of appetizers, including the pretzels which I've also included in this blog. Lee-Anne made homemade hummus and we had a few other, more convenient things.

Just as a warning, one time I screwed up this recipe because I thought I had to bake the tarts with the filling. You do them separate and combine. Also, I mentioned it in the yield section, but the recipe says it will make 12 tarts, but I made 24 and had extra filling. So modify your expectations with that knowledge.

You'll notice I didn't offer a description for the pie dough. I've mentioned it in my pumpkin tart post, but my family is fairly phobic of making pie crust. One day, I will accomplish it, and when I do, I'll give it its own entry on here. Until then, I'll recommend premade shells.

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