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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 12 |
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This is a great recipe to make when berries are in season. The recipe can be doubled, but prepare the same ingredients in two separate bowls. Ingredients:
12 frozen tart shells (about 3-inches in diameter) |
1 egg, lightly beaten |
1/2 cup corn syrup |
1 teaspoon fresh lemon juice |
1 teapsoon vanilla |
1/3 cup brown sugar |
1 tablespoon flour |
3 tablespoons soft butter (no subs please!) |
1 1/2 cups fresh blueberries |
Directions:
1. Set oven to 375°F (set oven to bottom-lowest rack).
2. Prepare a cookie sheet, leave the foil liners on the shells and place on sheet.
3. In a bowl, whisk together egg with syrup, juice and vanilla.
4. In another bowl stir sugar and flour.
5. Stir/whisk the flour mixture into the egg mixture along with the butter.
6. Divide the berries equally among the shells.
7. Pour the egg mixture over the berries, filling to the top.
8. Bake for about 17-23 minutes (tarts will firm up when they are cooled).
9. Can be stored in the fridge for up to 2 days.
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