Blueberry tarts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Flour |
| Dash of salt | ||
| ¾ | cup | Sugar |
| ½ | cup | Butter |
| 1 | tablespoon | Cider vingar |
| Dash of ground cinnamon | ||
| 2½ | cup | Fresh blueberries |
| Confectioners sugar | ||
| Whipped cream | ||
Directions
Mix 1 cup flour, salt, and 2 T of sugar. Blend in butter and add vingar. Line four 4½ inch scalloped tart pans with foil, allowing 1 inch of foil to extend over pan sides. Press tart mixture on bottoms and sides of pans and crimp edges. Mix ½ cup sugar, 1 ½ T. flour, can cinnamon. Stir into 1 ¼ c. berries and divide among pans. Bake in preheated hot oven (400 F) for 20 to 25 minutes. Cool and carefully pull of foil. Put remaining berries on tarts and top with confectioners sugar. Serve with whipped cream.