Blueberry Tartlets

blueberry tart


on this episode of Cook This! (video link) I find plump and juicy blueberries in Margate, New Jersey and burst them into individual desserts.

each week this month, please join me as I celebrate “The Farmers Market Series at the Shore,” where I go shopping for local, farm grown, foodie finds and some fresh seafood too. More Fresh and Easy recipes coming your way on Cook This! Happy summer!

for more ‘Cook This! with Shereen’, check out: herehere and here.

hungry for more? Don’t miss a post. Follow Tweet and Eats on FacebookTwitter and Pinterest.



Blueberry Tartlets

Yield: makes: 9

Blueberry Tartlets

© Tweet and Eats. 2014. All Rights Reserved.


    for the graham cracker cups:
  • 1 1/4 cup graham cracker crumbs
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup sugar
  • 1/4 cup packed dark brown sugar
  • 1/2 cup unsalted butter (1 stick) - melted
  • for the filling:
  • 2 pints blueberries - rinsed, dried (about 4 1/2 cups)
  • zest and juice (1/4 cup) of 2 lemons - divided
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon


for the graham cracker cups:

heat oven to 375 degrees F.

stir graham crackers, cinnamon and sugars in a large bowl until combined. Whisk in butter until evenly blended and moist. Place 9 foil, parchment baking liners into the cups of a (2 1/2-inch) muffin-pan. Divide about 1/4 cup mixture into each liner, firmly pressing down on the bottoms and up the sides, coating the entire liners, making cups. Bake until golden and crisp, 10 minutes. Remove to cool completely.

for the filling:

stir blueberries, lemon juice and sugars in a large heat resistant bowl until blended. Remove half of the blueberry mixture (about 2 cups) into a 2-quart sauce pot. Set aside remaining blueberries. Add the cinnamon and 1/4 cup cold water into the pot and bring to a boil over medium heat. Cook the blueberries until they burst and the mixture reduces to a glaze, coating the back of a spoon, about 15 - 20 minutes. (Whisk periodically while cooking to help break the berries). Remove from the heat and continue whisking until smooth.

immediately fold the hot blueberry mixture into the bowl with the remaining whole blueberries to coat and melt the sugars. (Being careful not to break the berries). Cover and refrigerate until chilled and set, 2 - 3 hours.

carefully peel and remove liners from each graham cracker crust. Discard liners. Fill each crust cup with about 1/4 cup blueberry mixture. Garnish each with lemon zest.

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