Summer blueberry tarts

The summer blueberries have been so delicious this year, and we have treated ourselves to some delicious tarts with crumble topping.  And, I have to admit, the crumble topping is the highlight of these tarts.  Also, by using some cute tart pans, serving them can have some added fun.  I used my Emile Henry ceramic heart tart pans along with my Le Creuset blue ceramic dishes, which bake the fruit beautifully.

To make these tarts, gather these ingredients: 1 carton of blueberries, 1/4 cup sugar, 1 tablespoon cornstarch, graham cracker crusts, 1/2 cup flour, 1/4 cooking oats, 1/4 packed brown sugar, and 2 tablespoons cold butter

Preheat the oven to 375 degrees.  Make the graham cracker crust or purchase.  I used my recipe of 1 1/2 cups graham crackers-crushed, 1/3 cup sugar, 6 tablespoons melted margarine and 1/2 teaspoon cinnamon mixed and baked at 375 for 8 minutes.  I allow my crusts to cool before making the rest of the recipe.

Next, toss the blueberries with sugar and cornstarch.  In another bowl, mix the flour, oats, brown sugar, and chopped butter together until the crumbly topping looks ready.

Place the tart pans on a baking sheet and fill with the blueberry mixture and topping on top.  Bake for 25 minutes until brown and the fruit is bubbling hot.  Serve warm with whipped cream or with ice cream.

Makes 5 medium to large size servings.  Smaller baking pans could be used.  This is a perfect recipe for 4th of July or Labor Day parties.

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