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.