Blueberry Tarts

INGREDIENTS

300g blueberries. 2 teaspoon corn flour
55g caster sugar. 4 teaspoon water
55g plain flour little extra for dusting
Grated rind of 1 lemon
40g butter diced plus extra for greasing
325g shortcrust pastry chilled

METHOD

1. Preheat oven to 190' lightly grease muffin tins
2. Put ½ the blueberries in a small saucepan with the cornflour ½ the caster sugar and water. Cook uncovered over medium heat keep stirring for 2-3 minutes or until the juices begins to run and the sauce thickens. Take the pan off the heat and add the remaining blueberries
3. For tyhe streusel put the flour,lemon rind,butter and bal of sugar In a medium mixing bowl. Toss together then lift the mixture and rub it through your fingers and thumbs until it looks like fine bread crumbs
4. Roll out the pastry thin. Using a fluted cookie cutter cut out 24 circles press these into the prepared muffin tins. Spoon the blueberry filling into the cases then sprinkle the tops with the streusel mixture
6. Bake for 15min or until the topping is pale gold leave in tin for 10min to cool then using a spatula remove and palce on wire rack to cool. Sertve warm or cold

INFO & TIPS

Makes 24

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