Mini Blueberry Tart [using muffin tin]

Name: Mini Blueberry Tart [using muffin tin]
Yield: 12 mini tarts
Cuisine: American
Ingredients: - Oat Crumbles --; 28 g unsalted butter; 26 g dark brown sugar; 28 g all-purpose flour; 20 g quick oats; 1/8 tsp salt; - Blueberry Filling --; 140 g frozen or fresh blueberry; 18 g dark brown sugar; 16 g all-purpose flour; 1 tsp lemon juice; - Shortbread Crust --; 84 g unsalted butter; 27 g icing sugar; 97 g all-purpose flour; 1/8 tsp salt

Spoonful Passion @spoonfulpassion

Canada

This mini blueberry tart recipe is made with a simple shortbread crust on the regular muffin tin. The crust tastes like crispy shortbread cookies. They are especially delish with the added blueberries and oat crumbles. Feel free to substitute the blueberry with other berries of your liking.

Spoonful Passion @spoonfulpassion

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Ingredients

12 mini tarts

- Oat Crumbles --
28 gunsalted butter
26 gdark brown sugar
28 gall-purpose flour
20 gquick oats
1/8 tspsalt
- Blueberry Filling --
140 gfrozen or fresh blueberry
18 gdark brown sugar
16 gall-purpose flour
1 tsplemon juice
- Shortbread Crust --
84 gunsalted butter
27 gicing sugar
97 gall-purpose flour
1/8 tspsalt

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Steps

1

Combine sugar, flour, oats, and salt in a bowl. Using a fork or a pastry blender, cut butter into the mixture until it is crumbly and resembles coarse meal. Set aside.
2

Combine blueberries, sugar, flour and lemon juice in a bowl and mix well with a spatula. Set aside.
3

In a food processor, add butter, sugar, flour, and salt. Pulse until the mixture comes together and forms small clumps.
4

Transfer out the dough and divide it into 12 equal pieces. Place each piece into each muffin hole. Feel free to grease the muffin tin with non-stick cooking spray or melted butter. Mine was not greased and they came out just fine.
5

Using fingers, press dough against the bottom and the sides of muffin hole to form a mini tart shell.
6

Add the blueberry filling into each tart, then top with the oat crumbles.
7

Bake at 375°F / 190°C for 20 - 22 minutes or until tart shell is golden brown.
8

Using a toothpick, poke the side of tart to scoop it out of the pan.