Mini Blueberry Tarts


  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 4 teaspoons cornstarch
  • 2 sheets refrigerated pie crust
  • 1 large egg yolk, lightly beaten

Cooking Instructions

Step 1: Preheat oven to 425 degrees F.  Crush half the blueberries.  Sift together sugar and cornstarch.  Add whole and crushed blueberries; toss until berries are well coated.  Set aside.

Step 2: On a lightly floured surface, unroll crusts.  Cut out six 4-1/2″ circles; press circles onto bottoms and up sides of greased muffin cups.  Evenly spoon blueberry mixture.  Cut out six 2″ circles from remaining crust; place over filling.  Brush with yolk.

Step 3: Bake until crust is golden brown and filling bubbles, 13 to 17 minutes.  Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

Enjoy these easy blueberry tarts from Taste of Home!