Glazed blueberry tarts

Yield: 1 Servings

Measure Ingredient
1 quart Stemmed, cleaned blueberries
½ cup Confectioners' sugar
1 cup Water
½ cup Granualted sugar (up to 3/4)
1 tablespoon Cornstarch
8 \N Baked tart shells
\N \N Whipped cream

Source: The Complete American-Jewish Cookbook Mix 3 cups of blueberries with confectioners' sugar. Let stand at least an hour. Cook remaining blueberries with water until tender. Rub through a sieve. Mix granulated sugar and cornstarch. Add to strained blueberry juice and cook until clear. Arrange whole blueberries in tart shells. Pour hot glaze on top. When cool garnish with whipped cream and blueberries.

Posted to JEWISH-FOOD digest V97 #042 From: Kathryn E Wilson <kathrynw@...> Date: Mon, 30 Sep 1996 23:08:59 -0500 (CDT)

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