This blueberry tarts recipe is fun to make and everyone will love them. Serve warm with vanilla ice cream.
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To make the pie crust, combine the flour, salt, and sugar in a large bowl.
Using a pastry blender, or 2 butter knives, cut the butter into the dry ingredients until itís in pea-size pieces .
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary.
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees F.
Lightly flour your working surface and roll dough out to about 1/4" thick and cut 3" rounds using a cookie cutter or glass cup.
Press into 12 muffin cups.
Use leftover dough to make lattice tops by criss-crossing strips on top of pastries.
Mix together sugar and cornstarch in a medium mixing bowl. Add berries and lemon juice to mix and toss to coat.
Fill shells with berry mixture and then bake until crusts are golden brown and filling is bubbly, about 25 minutes.
Loosen tarts from the cooking pan with a thin knife and remove while still hot.
Makes 12 pies.