Mini Blueberry Almond Tarts

Desserts are not served at the end of a meal in my home. The other adult won't touch them while the kids treat them as snacks and eat  during evenings. That's why these mini blueberry tarts appear in this blogging marathon under the 'Evening Snacks" theme.
I got this recipe from BettyCrocker website and these tarts are similar to the apple crostatas that I posted recently. With very minimal efforts, one can create these yummy tarts.
Check what other bloggers are cooking during this marathon.

Ingredients: (yield 6 mini tarts or one 9 inched tart)
One Pillsbury refrigerated pie crust (15 oz)
1 cup fresh blueberries
1/4 cup sugar
3/5 Tbsp cornstarch
1 Tbsp water
1/4 tsp almond extract
1/4 cup sliced almonds
1 tsp granulated sugar (optional)

Method:
* Mix blueberries, sugar, cornstarch, water and almond extract in  a bowl.
* Preheat the oven to 400 deg F.
* Prepare the crust as directed on the box. Unroll on an ungreased cookie sheet if planning to make one big sized one. If planning to make mini tarts, unroll the crust and roll out slightly. Cut into four 5 inch rounds. Collect the scraps, roll again and cut into 5 inch rounds again. (Totally I got 6 rounds). Place the rounds on a baking sheet.
*  Spread half of the almonds over crust (or mini crusts) and press slightly onto crusts. Spoon blueberry mixture onto center of the crust(s)  to within 1&1/2 to 2 inches of edge of crust. Fold the edge of crust over the blueberry mixture, crimping the crust slightly. Sprinkle the sugar along the edges, if using.
* Bake for 25 - 30 minutes or until the crust is golden. Sprinkle the remaining almonds over blueberry mixture during the last five minutes of baking.

Note:
1. If baking as a single tart, the quantity of berries can be increased.
2. Don't be tempted to overfill the berries in the tart shells. The juices will ooze out and it would be a mess.

This goes to Priya's "Veggie / Fruit A Month" event hosted this month by Harini-Jaya with the theme Blue berries.

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