I have blueberries. I have tart shells. Together they could make blueberry TARTS.
(Psst...I've never made blueberry tarts. Ever. This was totally an experiment. Let's take a look at how they turned out, shall we?)
How about a little closer up?
These were AMAZING with a capital A, and I would SO serve them warm with a scoopful of Chapman's frozen yogurt. Swoon!
I improvised with the recipe a bit-taking a blueberry pie recipe and changing the measurements so that it would work for the 15 tart shells I had, but I easily could have filled 20.
Filling:
20 pre-made tart shells
5 cups of fresh or frozen blueberries
1/2 cup sugar
1/4 cup flour
1 1/2 tsp lemon zest
2 1/4 tsp lemon juice
Toss together in a bowl. Fill your tart shells. Don't be shy here, those blueberries cook down so fill those suckers as fill as you can get them.
Topping:
1/2 cup brown sugar
1/2 cup rolled oats
1/4 cup flour
1/4 tsp cinnamon
1/4 cup cold butter
Stir the flour, cinnamon, oats, and brown sugar together in a bowl. With a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. I found it hard to get this topping on the tarts when they were piled high so I just did the best I could, allowing the bits to fall all over the cookie sheet. Then I took out a clean cookie sheet and transferred the tarts to that one to bake on.
Bake in a pre-heated, 375 F oven for about 30 minutes. Keep a good eye on them. They should be bubbly, and the topping lightly browned.
Makes 20 tarts
