Blueberry Tarts
Yield
4 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 1 | dash |
cinnamon
ground |
*
|
| 2 ½ | cups |
blueberries
fresh |
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 177 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 15 | ml |
apple cider vinegar
|
|
| 1 | dash |
cinnamon
ground |
*
|
| 591 | ml |
blueberries
fresh |
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
whipped cream
|
*
|
Directions
Mix 1 cup flour, salt, and 2 tablespoon 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, 4½ tablespoon flour, can cinnamon. Stir into 1¼ cup 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.
