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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Tiny tarts make the perfect size sweet-treat for your next dinner party or special weekend brunch. Ingredients:
ingredients |
1/2 cup water |
1/2 cup sugar |
2 tbs. cornstarch |
1/4 ground cinnamon |
2 cups fresh or frozen, thawed blueberries |
for the tart shells |
12 mini tart pans |
2 1/2 cups all-purpose flour |
2 tbs. sugar |
1 tsp. salt |
6 tbs. canola oil |
1/2 cup water |
Directions:
1. 1)To prepare tart shells, in a medium bowl, stir together flour, sugar and salt. Stir in oil and water until mixture forms a dough.
2. 2)Divide dough in half. Roll each half into a ball. Wrap each ball in plastic wrap and refrigerate for 30 minutes.
3. 3)Preheat oven to 425. On a floured surface, using a floured rolling pin, roll each dough half out to a large circle. Using a 3-inch round biscuit cutter, cut out 12 circles. Fit dough circles into twelve 2 1/2 -inch tart pans. Place pans on baking sheets.
4. 4)Bake tart shells until golden, about 15 minutes. Place baking sheets on wire racks and cool. Remove shells from pans.
5. 5)In a large saucepan, combine water, sugar, cornstarch, and cinnamon. Bring mixture to a boil over medium heat and simmer, stirring, for 8 minutes. Stir in blueberries. Remove from heat. Divide filling evenly among shells. Chill completely before serving.
6. Serving size 1
7. Calories per serving: 220. Fat: 7g, Carbohydrate: 36g, Sodium: 180mg
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