Blueberry Butter Tarts

1. 1

   Combine 2 Tablespoons of water with the 2 Tablespoons of cornstarch with a fork or small whisk in a measuring cup. Set aside.

2. 2

   Put the berries into a large mixing bowl. Measure out 1 cup of the berries, including as many of the under-ripe ones as you can find, into a heavy-bottomed saucepan over high heat.

3. 3

   Add 1/2 cup of the water to the berries in the pan, cover and bring to a boil. When the berries and water reach a boil, remove the lid, lower the heat and simmer, stirring constantly, until most of the berries have burst and the liquid has begun to thicken, about 4 minutes.

4. 4

   While stirring constantly, add the cornstarch mixture, the sugar and the lemon juice to the pan. Simmer until the juices become thick and translucent, about 1 minute.

5. 5

   Remove from the heat and pour over the remaining berries in the bowl. Toss gently to coat thoroughly.

6. 6

   Spoon the blueberry mixture into the tart shells. Cover lightly with plastic wrap or a cake dome and allow to rest at room temperature.

7. 7

   Serve with whipped cream or ice cream. Store uneaten tarts (minus the whipped or ice cream, of course) at room temperature for up to two days.

* Per serving · 4 servings · Values may vary.

No additional tips available.