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Mini Blueberry Tartlets
Joined: Mar 8, 2006
Posted to Thread #30012 at 1:22 pm on Dec 6, 2017
Mini Blueberry Crumb Tarts
Servings: 20 tartlets
3 ounces fat free cream cheese
1/2 cup unsalted butter, (1 stick)
1 cup flour
4 cups blueberries (freshs or frozen)
juice of 1 lemon
3/4 cup sugar
1 1/2 tablespoons cornstarch
1/8 cup cold water
1 cup flour
3 tablespoons brown sugar
3 tablespoons butter, softened
Blend cream cheese and butter together. Work in flour. Shape into a ball and refridgerate up to one hour.
Shape 20-1" balls and place in tart pan. I use a tart shaper to shape my tarts or you can just press the dough up the pan. Set aside in refrigerator until filling is ready.
Place blueberries, lemon juice and sugar in medium sauce pan. Bring to a slow boil. When blueberries begin to cook mix in cornstarch mixed with cold water all the while stirring your mixture. Cook 1-2 minutes or until thick. Remove from heat and set aside to cool.
Work flour, sugar and butter with fingers until resembles small crumbs. You won't use all this topping. I placed what was left over in the freezer for future use!
Preheat oven to 375.
Place blueberries in tarts, top with crumb topping. Bake for 15-20 minutes or until crust and topping start to brown.
Notes: Very good finger food dessert!
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