Ingredients
-
1
-
1/2
-
1
-
3/4
-
1/3
-
1
-
3
-
1 1/2
-
-
-
-
-
-
-
Directions
Blueberry Butter Tarts,These are INCREDIBLE–I could eat the whole recipe! Whenever I make these, the recipe is requested. Try them, you’ll love them.,Wow, awesome recipe Erinn. We loved these tasty tarts. I made these last summer and forgot to review them. They are the best tasting butter tarts that I have ever tried. used freshly picked wild blueberries in this dish. The flavor and texture of the tarts are spot on. Thank you for sharing a recipe that we will enjoy again next summer. Kudos on making it into my Best of Cookbook for 2020.,Are we using fresh or frozen blueberries? Does it matter?
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Steps
|
1
Done
|
Roll Out Pastry and Cut to Fit Tart Tins (use Mini Tarts but You Can Use Muffin Tins-This Will Increase the Cooking Time) Preheat Oven to 375f. |
|
2
Done
|
in Large Bowl, Whisk Egg, Syrup, Lemon Juice and Vanilla. |
|
3
Done
|
in Medium Bowl, Mix Sugar and Flour. |
|
4
Done
|
Stir Into Egg Mixture With Butter. |
|
5
Done
|
Divide Berries Into Uncooked Pastry Shells. |
|
6
Done
|
Pour Egg Mixture to Top of Shells. |
|
7
Done
|
Bake 18-23 Minutes. |
|
8
Done
|
Remove Tarts from Tins Immediately or the Sugar Will Harden and They Will Stick Tarts Will Firm Up as They Cool. |
