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