Fresh Blueberry Tarts
Ingredients
The crust
-
1
cup
all-purpose flour
-
2
tablespoons
all-purpose flour
-
¼
cup
bran cereal
-
⅓
cup
sugar
-
¼
teaspoon
salt
-
8
tablespoons
cold unsalted butter
The filling
-
3
cups
fresh blueberries
-
2
tablespoons
cornstarch
-
2
teaspoons
finely grated lemon zest
-
2
tablespoons
fresh lemon juice
-
⅔
cup
sugar
-
a pinch
salt
Instructions
- Preheat the oven to 375°F.
- In a food processor, combine flour, bran, sugar, salt, and butter until large moist crumbs form.
- Spoon the dough into individual tart pans, pressing it firmly into the bottom and sides.
- Freeze the crust for about 10 minutes, then prick the bottom with a fork and bake for 10-12 minutes.
- In a saucepan, bring ¼ cup of water and 1 cup of blueberries to a boil, then reduce heat and simmer until the berries start to break down.
- Mix cornstarch with 2 tablespoons of water and stir it into the berry mixture along with lemon zest, lemon juice, sugar, and salt.
- Bring the mixture to a boil, then reduce heat and simmer until it thickens.
- Remove from heat and stir in the remaining fresh blueberries, then pour the hot mixture into the cooled tart shell.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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