Pop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the following day.
—CAROLE FRASER NORTH YORK, ON
START TO FINISH: 30 MIN. • MAKES:6 SERVINGS
2 cups fresh blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 package (6 count) individual graham cracker tart shells
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
2 tablespoons cold butter
Ice cream or whipped cream, optional
1. Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries.
2. Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream.
