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Fresh Blueberry Tarts

Delicious tarts featuring a crisp bran-studded crust filled with a glossy, lemon-touched blueberry mixture, perfect for small gatherings or weeknight treats.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 tarts
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1/4 cup bran cereal
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 tablespoons cold unsalted butter Cut into small pieces
For the Filling
  • 3 cups fresh blueberries
  • 2 tablespoons cornstarch
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2/3 cup sugar
  • Pinch salt
  • 1/4 cup water For boiling blueberries

Method
 

Preparation
  1. Preheat oven to 375 degrees.
  2. In a food processor combine flour, bran, sugar, salt, and butter until large moist crumbs form.
  3. Spoon dough into individual tart pans and press it firmly into the sides.
  4. Freeze the tart shells for about 10 minutes.
  5. Prick the bottom of each shell with a fork.
  6. Bake the shells for 10 to 12 minutes and then let them cool.
Filling Assembly
  1. In a saucepan, bring 1/4 cup water and 1 cup blueberries to a boil.
  2. Reduce heat and simmer until the berries start to break down, about 3 to 4 minutes.
  3. In a small bowl, mix cornstarch with 2 tablespoons of water.
  4. Stir the cornstarch mixture into the berry mixture.
  5. Add lemon zest, lemon juice, sugar, and a pinch of salt to the pan.
  6. Bring the mixture to a boil, then reduce heat and simmer until thickened.
  7. Remove the pan from heat and stir in the remaining blueberries.
  8. Pour the filling into the cooled tart shells, reserving some filling to pile higher on the tarts once the filling has set.
  9. Serve the tarts chilled or at room temperature with a small dollop of whipped cream or a light dusting of powdered sugar.

Notes

Store assembled tarts in the refrigerator for up to 3 days. To prevent sogginess, add garnishes just before serving. Tarts can be made with a mix of cooked and fresh blueberries for the perfect texture.