Sour Cream Blueberry Tarts

I’m not sure, but when it comes to blueberries, I don’t think there is a food category they can’t be used in.

Blueberries date back to the early 1600’s when they were dried and ground to make seasonings for meats, soups and stews. As a remedy, infused blueberry leaves become a tonic, while the juice was made into a sweet cough syrup. Blueberries rank highest of any fruit for antioxidants which can have a positive effect on the heart, brain, stomach, bladder and many more organs and tissues.

Although blueberry growers have increased, the price of fresh blueberries remains fairly high. While in ‘season’ its hard to resist these little ‘blue pearls’. You don’t have to look to far to find endless amounts of blueberry recipes for everything imaginable. These Sour Cream Blueberry Tarts  have been an old standby recipe for me that never fails to get great reviews.

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Sour Cream Blueberry Tarts

Don't you love the flowers --- straight out of my garden!

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Course

dessert

Servings

MetricUS Imperial

Ingredients

Pecan Shortbread Tart Shells

• 1 1/2 cups butter,
• 2/3 cup powdered sugar
• 2 2/3 cups flour
• 1 cup (100g) pecans, finely chopped
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla
• 1/2 tsp almond extract

Tart Filling

• 680 grams fresh blueberries
• 1 cup sour cream, FAT FREE
• 1 egg, lightly beatn
• 3/4 cup sugar
• 1/4 cup flour
• 1 tsp lemon juice
• 1/2 tsp cardamom, ground
• 1/4 tsp salt

White Streusal Topping

• 2/3 cup flour
• 1/2 cup white sugar
• 1/3 cup butter,

Course dessert Servings MetricUS Imperial Ingredients Pecan Shortbread Tart Shells 1 1/2 cups butter, 2/3 cup powdered sugar 2 2/3 cups flour 1 cup (100g) pecans, finely chopped 1/2 tsp baking powder 1/4 tsp salt 1 tsp vanilla 1/2 tsp almond extract Tart Filling 680 grams fresh blueberries 1 cup sour cream, FAT FREE 1 egg, lightly beatn 3/4 cup sugar 1/4 cup flour 1 tsp lemon juice 1/2 tsp cardamom, ground 1/4 tsp salt White Streusal Topping 2/3 cup flour 1/2 cup white sugar 1/3 cup butter,

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Instructions

Pastry Shells

1. In a large bowl, combine butter & powdered sugar; cream well. Add flavorings & combine. In a small bowl, combine dry ingredients; gradually add to creamed mixture. Blend well. Using a 12-cup regular muffin tin, line with paper cups. Divide dough into 12 balls. Place one in each cup. With fingers, press dough evenly up sides & on bottom of paper cups. Set aside in fridge.

White Streusal Topping

1. In a small dish, combine streusal ingredients until mixture forms coarse crumbs.

Tart Filling

1. Preheat oven to 350 F. Gently rinse & dry blueberries. In a small bowl, combine all other filling ingredients & whisk together until smooth. Fold in blueberries. Divide filling evenly among the 12 pastry shells. Top with streusal & bake for about 25 minutes. ( Filling will rise slightly when set). Remove from oven; let cool for 5-10 minutes. Once cooled remove tarts from pan. The paper cups will come off easily, leaving a pretty little corrugated design.

Recipe Notes

• Using fat free sour cream & egg substitute (simply egg whites) in the filling works well for reducing calories.
• If you need a smaller amount of tarts, the recipe divides in half without problem.