Fresh Blueberry Tarts

• plus 2 tablespoons all-purpose flour (spooned and leveled)1 cup
• bran cereal (added for texture; if omitting, add another 2 tbs. flour)0.25 cup
• sugar↗0.333333 cup
• salt↗0.25 teaspoon
• (1 stick) cold unsalted butter, cut into small pieces8 tablespoon
• fresh blueberries, rinsed and dried↗3 cup
• cornstarch↗2 tablespoon
• finely grated lemon zest2 teaspoon
• fresh lemon juice↗2 tablespoon
• sugar↗0.666667 cup
• Pinch of salt

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees. In a food processor, combine flour, bran, sugar, salt, and butter; process until large moist crumbs form.

2. 2

   Spoon dough into individual tart pans. Press the dough into the tart pan and up the sides until firmly packed. Freeze for about 10 minutes. Prick bottom of dough all over with a fork. Bake for 10-12 minutes.

3. 3

   Bring 1/4 cup water and 1 cup of berries to a boil over high heat. Reduce heat and simmer. Stir occasionally, until berries start to break down slightly (3-4 minutes).

4. 4

   In a small bowl, mix cornstarch with 2 tablespoons water. Stir into berry mixture. Add lemon zest and juice, sugar, and salt. Bring to a boil, then reduce heat. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken. Remove from heat and stir in remaining fresh berries. Immediately pour hot berry mixture into cooled tart shell. Reserve a little berry mixture so you can go back and “pile” the tarts a bit higher once the filling has set slightly.