Recipe

Blueberry Mini-bowls Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 2 months ago Tiny tarts make the perfect size sweet-treat for your next dinner party or special weekend brunch. Prep:30m Cook:15m Servings:12	Spinach1948
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Ingredients

Ingredients:

½ cup Water

½ cup Sugar

2 Tbs. Cornstarch

¼ ground Cinnamon

2 cups fresh or frozen, thawed blueberries

For The Tart Shells:

12 Mini Tart pans

2 ½ cups all-purpose flour

2 Tbs. Sugar

1 tsp. Salt

6 Tbs. Canola Oil

½ cup Water

Directions

1)To prepare tart shells, in a medium bowl, stir together flour, sugar and salt. Stir in oil and water until mixture forms a dough.

2)Divide dough in half. Roll each half into a ball. Wrap each ball in plastic wrap and refrigerate for 30 minutes.

3)Preheat oven to 425. On a floured surface, using a floured rolling pin, roll each dough half out to a large circle. Using a 3-inch round biscuit cutter, cut out 12 circles. Fit dough circles into twelve 2 ½ -inch tart pans. Place pans on baking sheets.

4)Bake tart shells until golden, about 15 minutes. Place baking sheets on wire racks and cool. Remove shells from pans.

5)In a large saucepan, combine water, sugar, cornstarch, and cinnamon. Bring mixture to a boil over medium heat and simmer, stirring, for 8 minutes. Stir in blueberries. Remove from heat. Divide filling evenly among shells. Chill completely before serving.

Serving size 1

Calories per serving: 220. Fat: 7g, Carbohydrate: 36g, Sodium: 180mg

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