fresh blueberry tarts

These fresh blueberry tartes have a delicious textured house-made crust and it is full of fresh blueberries. The best summer sweets!

INGREDIENTS

for the crust

• 1 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
• 1/4 cup bran cereal (added for texture; if omitting, add another 2 tbs. flour)
• 1/3 cup sugar
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

for the filling

• 3 cups fresh blueberries, rinsed and dried
• 2 tablespoons cornstarch
• 2 teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2/3 cup sugar
• Pinch of salt

INSTRUCTIONS

1. Preheat oven to 375 degrees. In a food processor, mix flour, bran, sugar, salt and butter; Process up to large moist pieces
2. Spoon flour in separate tart pan. Pour the dough into a pan and the sides are packed firmly. Freeze for about 10 minutes. Prick under the dough at all with a fork. Bake for 10-12 minutes.
3. Boil 1/4 cup of water and 1 cup jamun on high heat. Reduce heat and boil. Stir sometimes, until the berries start to break down a bit (3-4 minutes).
4. In a small bowl, combine cornstarch with 2 tablespoons of water. Stir in the berry mixture. Add lemon zest and juice, sugar, and salt. Bring to a boil, then reduce heat. Boil and stir for 30 to 60 seconds, or until the mixture starts to thicken. Remove from heat and stir in the remaining fresh berries. Immediately insert the hot berry mixture into a cool, tart shell. Reserve a little berry mixture so that you can go back and after the "pile" fills a bit more then the tarts are slightly higher.