Wild Blueberry Tartlets

Wild Blueberry Tartlets

 

I have been reading all sort of facts about blueberries lately. There are so many new superfruits that hold amazing benefits which I enjoy learning about and trying but they come at a premium cost. Often times going back to the basics is refreshing and economical.

The British Navy kept their sailors from getting scurvy by sending them off to sea with blueberry jam, high in vitamin C. They did not need to come into port like other navy’s to keep their sailors healthy.

Blueberries are a longtime known superfruit that has made it the go-to berry for doses of vitamins B6, C, and K, B complex, vitamin E, vitamin A, copper, selenium, zinc, iron, magnesium, manganese, and potassium.  They are known for helping with weight loss, reducing the risk of diabetes, anti-cancer benefits, and possibly helping to prevent heart disease and memory loss, while reducing blood sugar and depression.

On my quest to have the healthiest holidays I can cook while enjoying each bite I was driven to find a good blueberry dessert. These are simple, scrumptious, full of anti-oxidants, and just the right size. Here I used my 94-year-old grandmothers cast iron muffin tin. It is old and extremely heavy with much smaller sized holes compared to standard muffin tins today. Any size can work including a traditional pie tin. I enjoyed these two bite-sized treats.  Diameter at the base being 1.5 inches and at the top 2.5 inches.

Pie crusts are always a family secret I hear. My mother was not a pie maker but an excellent cook. I looked to one of my favorite cooks Martha Stewart for my pie crust recipe. She has several but my favorite is her pie crust using vodka.

As far as the delectable blueberry filling:

6 cups wild blueberries ( I used frozen, I let them thaw and rinsed them)

zest of 1 lemon & half the juice 

1 teaspoons cinnamon

1/2 cup sugar in the raw, coconut sugar, date sugar

1/4 cup thickener ( flour, quick-cooking tapioca, cornstarch, arrowroot, Guar Gum, Xantham Gum…)

Put all ingredients into a bowl and mix well without squishing the blueberries. Fill your uncooked pie crust or tartlets crusts. I did not use a pie top but you could. I love to see the beautiful deep colored berries and syrup. Bake at 425 degrees for 25 minutes or until the edges are golden. If you are using a traditional pie sized tin and choose to add a pie crust to the top you will need to reduce heat to 350 degrees after 20 minutes of cooking and cook an additional 10-15 minutes until golden brown. A quick wash of milk and egg ( one egg and a tablespoon of milk whisked together) over the top crust will help beautify your final product. To guild the lily you can sprinkle with finishing sugar but I think it is beautiful and tasty without the extra sugar.

 

 

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