Blueberry Tarts

Recipe from

Oxmoor House


1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
1/2 cup water
3 cups fresh blueberries or 1 (16-ounce) package frozen blueberries, thawed and drained
6 baked (4-inch) tart shells
Whipped cream


Combine sugar, cornstarch, lemon juice, water, and blueberries in a heavy saucepan. Cook over low heat, stirring occasionally, 15 minutes or until thickened and bubbly. Cool.

Spoon mixture evenly into tart shells. Cool completely. Top with whipped cream before serving.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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