Mini Blueberry Tarts

Name: Mini Blueberry Tarts
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 mini tarts.
Ingredients: 2 cups fresh blueberries; 1/3 cup sugar; 4 teaspoons cornstarch; 2 sheets refrigerated pie crust; 1 large egg yolk, lightly beaten

I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey

Ingredients

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

Directions

Preheat oven to 425°. Crush half of the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside.
On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk.
Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.