For last week’s 52 Weeks of Baking challenge: tarts, I made mini blueberry tarts. I pretty much winged it after looking at a few recipes and while the results were really tasty the tarts were on the homely side and I struggled to get them out of the muffin tin without destroying them.
I crumbled about a cup of graham crackers and mixed that with about 3 tablespoons of Earth Balance margarine. I pressed the graham cracker crumb mixture into the muffin pan to make the tart crusts. I baked them for 7 minutes at 375 degrees.
While the crusts were baking, I mixed together about a cup and a half of blueberries, 1 1/2 tablespoons flour, and about 3 tablespoons of sugar. I poured the blueberry mixture into the crusts and baked for another 20 minutes or so until the blueberries took on a jam-like texture. I let the tarts cool for a few minutes then pressed fresh blueberries into the tops of the tarts.
As I said, the taste was great, but there is definitely room for improvement in the presentation department. Next time I will use a different crust recipe and a real tart pan or maybe use a store bought flour or graham cracker crust and make a large blueberry pie.