COTTAGE LIFE RECIPE CONTEST WINNER, 2001

SECOND PRIZE:

Blueberry Butter Tarts // Joan Beckett 

Ingredients 

12frozen tart shells
1 egg
1/2 cup corn syrup (125 ml)
2 tspfresh lemon juice (10 ml)
1 tspvanilla (5 ml)
1/4 cup brown sugar, packed (60 ml)
1 tbsp all-purpose flour (15 ml)
3 tbsp butter, melted (45 ml)
1 1/2 cupsfresh wild blueberries (375 ml)
Instructions:

1. Place tart shells on baking sheet. Thaw according to manufacturer's directions.
2. In large measuring cup or bowl with spout, beat egg, syrup, lemon juice, and vanilla together until blended. Add brown sugar, flour, and melted butter, mixing until smooth.
3. Put blueberries in tart shells, dividing evenly. Pour syrup mixture over berries, filling to about 1/4" (6 mm) from top of shell. Bake in preheated 350°F (180°C) oven 20-25 minutes, or just until set and golden. Let cool. Makes 12 tarts.