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Blueberry Crumble Tarts

Pop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. —Carole Fraser, North York, Ontario
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 package (6 count) individual graham cracker tart shells
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 2 tablespoons cold butter
  • Ice cream or whipped cream, optional

Directions

  • Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries.
  • Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 tart (calculated without ice cream): 278 calories, 10g fat (4g saturated fat), 10mg cholesterol, 174mg sodium, 47g carbohydrate (28g sugars, 2g fiber), 3g protein.
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