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| Nana's Rustic Blueberry Tartlets |
I walked into my mom's house yesterday and instantly smelled fresh blueberry pie. When I walked into the kitchen, I saw these beautiful little babies. So cute, so delicious, and SO EASY!!!!
Using a ready made pie crust is the key to a simple and quick dessert or breakfast. I personally tried them at both meal times and they are equally as delightful! Serve with ice cream or whipped cream and maybe even a dash of lemon zest!
Nana's Rustic Blueberry Tartlets
Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: About 10 tartlets
Ingredients:
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| Nana's Rustic Blueberry Tartlets |
- 4 cups fresh blueberries
- 1/4 cup flour
- 1/4 cup sugar
- 1 tsp. lemon juice
- 1 tsp. cinnamon
- 1 frozen, ready-made, uncooked, whole wheat pie crust, thawed
- non-stick cooking spray
- Preheat oven to 400 degrees. Spray a muffin tin generously with non-stick cooking spray.
- In a small mixing bowl combine flour, sugar and cinnamon. Whisk until combined.
- In a small saucepan, combine blueberries and lemon juice. Stir until combined. Heat on medium heat and stir in the dry ingredients. Continue to cook for about 5 minutes, stirring occasionally, until juices release and a thick, blueberry pie filling is formed. Do not bring to a boil. Remove from heat and allow to cool slightly.
- Remove the pie crust from the container. Place it on a flat, floured surface and roll it out to about 1/4" thickness.
- Using a 3" biscuit cutter or drinking glass, cut out about 10 rounds and place them into each of the muffin tins.
- Evenly fill the muffin tins with the blueberry pie filling to the tops of the crusts. You may have some filling left over.
- Bake at 400 degrees for about 20 minutes, until the pie crusts are slightly browned around the edges.
- Allow them to cool for about 10 minutes and run a knife or spatula around the edges of the tartlets before removing them from the muffing tins.
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