Blueberry Mini Tarts

Blueberry Mini Tarts (Adapted from Martha Stewart)

For the dough

1 cup plus 2 tablespoons all-purpose flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, diced into small pieces
2 to 3 tablespoons cold water

For the filling

1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 teaspoon fresh grated lemon zest
1/8 teaspoon salt
2 cups fresh blueberries

To prepare the dough

Into the bowl of a food processor, add flour, confectioners' sugar and salt - pulse until combined. Add butter cubes and pulse just until the mixture resembles coarse meal. With the processor running, add water, 1 tablespoon at a time, until the mixture forms a crumbly dough - try not to process for more than 20 seconds to keep the dough tender.

Scoop dough out onto your work surface and divide in half, shaping each into a disc. Wrap each well in plastic wrap and place into the refrigerator to chill at least 30 minutes.

Remove 1 dough disc from the refrigerator and unwrap - divide into 12 even pieces. On a lightly floured work surface, flatten each piece into a 2" round. Take the rounds and press each into the bottom and up the sides of a well from a 12-cup miniature muffin tin coated with nonstick spray. Repeat process with remaining dough and another muffin tin. Place pans into the refrigerator to chill for 30 minutes.

To prepare the filling

Meanwhile, preheat oven to 400 degrees.

In a medium bowl, stir together granulated sugar, cornstarch, lemon juice, zest and salt. Toss in blueberries and stir gently to coat. Evenly divide mixture between the shells in each miniature muffin tin. Place pans into the oven and bake, rotating pans halfway through, until crusts are brown and filling is bubbly, about 22 to 26 minutes. Remove and place pans on a wire rack to cool for 5 minutes. Run a thin bladed knife around tarts, then carefully remove from tins and let cool completely on a wire rack before serving.

Makes 24 miniature tarts.

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