Mini Blueberry Tarts

Desserts

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.

Average Rating: 5

TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
YIELD: 6 mini tarts.

1. Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside.
2. 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.
3. 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.