Blueberry Crumble Tarts

By srumbel

Pop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. —Carole Fraser, North York, Ontario
from tasteofhome.com

Ingredients

• 2 cups fresh blueberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 package (6 count) individual graham cracker tart shells
• 1/4 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup packed brown sugar
• 2 tablespoons cold butter
• Ice cream or whipped cream, optional

Preparation

Step 1

Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries.
Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream. Yield: 6 servings.


Nutritional Facts

1 tart (calculated without ice cream) equals 278 calories, 10 g fat (4 g saturated fat), 10 mg cholesterol, 174 mg sodium, 47 g carbohydrate, 2 g fiber, 3 g protein.
Directions

Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries.
Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream. Yield: 6 servings.
Nutritional Facts

1 tart (calculated without ice cream) equals 278 calories, 10 g fat (4 g saturated fat), 10 mg cholesterol, 174 mg sodium, 47 g carbohydrate, 2 g fiber, 3 g protein


Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.