These mini blueberry tartlets are made with store-bought pie dough and fresh berries. They make the best of fresh berry season with no muss and no fuss.
Instructions
1
Prepare the blueberries
2
Preheat the oven to 425°F. Crush half of the blueberries. Sift together the sugar and cornstarch. Add the whole and crushed blueberries to the sugar mixture, and toss until berries are well coated. Set the filling aside.
3
Create the tartlets
4
Grease six muffin cups. On a lightly floured surface, unroll the crusts. Cut out six 4-1/2-inch circles. Press the dough into the muffin cups, covering the bottoms and sides. Evenly spoon in the blueberry mixture. Cut out six 2-inch circles from the remaining crust. Place them over the filling. Brush them with the beaten egg yolk.
5
Bake the mini desserts
6
Bake the tartlets until the crust is golden and the filling bubbles, 13 to 17 minutes. Cool them in the pans for 10 minutes, then run a knife around the sides of muffin cups and transfer the tarts to a serving plate. Editor's Tip: These petite treats cook quickly. Check them after 13 minutes, and keep an eye on them until they're golden brown and cooked through.
