Taste of Home
Blueberry Crumble Tarts
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Pop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. —Carole Fraser, North York, Ontario
Ingredients
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2 cups fresh blueberries
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1/4 cup sugar
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1 tablespoon cornstarch
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1 package (6 count) individual graham cracker tart shells
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1/4 cup all-purpose flour
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1/4 cup quick-cooking oats
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1/4 cup packed brown sugar
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2 tablespoons cold butter
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Ice cream or whipped cream, optional
Directions
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1.
Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries.
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2.
Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream.
Nutrition Facts
1 tart (calculated without ice cream): 278 calories, 10g fat (4g saturated fat), 10mg cholesterol, 174mg sodium, 47g carbohydrate (28g sugars, 2g fiber), 3g protein.
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