Blueberry Tarts
  • 3 cups fresh or frozen blueberries, divided
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 2/3 cup water
  • 1 teaspoon lemon juice
  • 1 package (10 ounces) frozen puff pastry shells, baked

    or 6 packaged individual graham cracker tart shell




In 1-quart microwaveable bowl, toss 1 cup blueberries with sugar and cornstarch until well combined. Stir in water. Microwave on HIGH (100% POWER)* for 3 minutes. Stir well, crushing blueberries. Microwave on HIGH for 3 minutes longer; stir well. Microwave on HIGH until thickened, about 2 minutes. Stir in lemon juice and remaining 2 cups of blueberries. Cover and chill, if desired.

To serve, divide filling among the 6 pastry or tart shells; garnish with whipped cream, if desired.

*Note: Tested in a 625 watt microwave oven

Yield: 6 tarts; 2 1/2 cups filling