Blueberry Butter Tarts
December 14, 2009
I kind of invented this recipe. And it has been turning out well every time I make it, so I decided it was safe to post here. So consider that my official disclaimer.
That being said, I LOVE THESE. Being Canadian, I like butter tarts, though I often find them too sweet. These, on the other hand are not too sweet because they have the blueberry addition. Mmm. I am going to go have one right now. No. I will finish writing out this recipe. And then go have one.
*Note: I don’t make my own crust – I prefer these in phyllo pastry. I buy the pack and put about 8-10 layers together (with butter) and cut them into large squares and push them into a muffin tin. Thats how I like to do it. You can use tart shells or make your own for all I care. This is my blog so I get to tell you how I do it.*
Blueberry Butter Tarts
(makes 12-14 tarts)
-1 package of phyllo pastry OR tart shells
-butter for phyllo pastry
-1/3 c. butter
-1 c. brown sugar
-1/8th cup whipping cream or half and half
-2 eggs
-1/2 cup blueberries
-Cinnamon
-Nutmeg
-Vanilla
Tart Pastry Method:
1.)I take 8-10 sheets and paint them with melted butter between each layer and then cut them into large squares.
2.)I take the 12 large squares and press them into a muffin tray, with the corners sticking up.
Filling Method:
1.) Take softened butter and cream together with sugar. After mixed, add eggs one at a time. Add 2 tsp vanilla, 1/2 tsp of cinnamon and a pinch of nutmeg, and cream. Mix.
2.)Put blueberries a microwave safe dish, with 1 tsp vanilla, a pinch of cinnamon and nutmeg, and microwave till they are cooked down a bit (roughly 5 min depending on your microwave). If you don’t have a microwave do it on the stove. You just want to take some of the moisture out of them.
3.)Put a few blueberries at the bottom of each tart, and then cover with filling.
4.)Bake at 350 degrees – they should be golden brown. Leave in muffin tin till cooled. Don’t try to remove before they are cooled.
Done. Delicious. If anyone does them, leave me a comment letting me know what you thought. Be nice, as this is my first recipe that I invented. 
