Double Blueberry Tarts

[Kitchen Witch]

Double Blueberry Tarts


Ingredients:
2 sheets phyllo dough
1 tablespoon cornstarch
1/2 cup frozen apple juice concentrate,
thawed
2 cups blueberries
2 tablespoons lemon juice
1 tablespoon honey
1/4 teaspoon ground cinnamon

Instructions:
Lay 1 sheet of phyllo dough on a work surface, keeping the other sheet covered with a damp cloth. spray the phyllo dough with nonstick cooking spray and cut it into 6 (4") squares. Layer 3 squares on top of each other, each at a different angle, and press them gently into a muffin cup.
Repeat with the remaining 3 squares to make the second tart shell. Repeat the entire process with the remaining sheet of phyllo dough for a total of 4 tart shells. Bake at 375 degrees for 10 minutes, or until golden brown.
Meanwhile, in a medium saucepan, combine the cornstarch and juice concentrate, stirring until the cornstarch is dissolved. Add 1 cup of blueberries, lemon juice, honey and cinnamon. Cook the mixture over medium heat, stirring until mixture thickens, about 5 minutes. Let cool for 15 minutes, or until room temperature; stir in the remaining 1 cup of the blueberries.
to assemble the tarts, place 1/4 cup of the blueberry filling in each tart shell and serve immediately.


Preparation Time: 10 minutes
Baking Time: 10 minutes
Cooking Time: 5 minutes plus 15 minutes cooling time

Nutrition Facts:
Amount Per Serving:Calories 127
Fat 0.4 g, Cholesterol 0 mg,
Sodium 14 mg,



Quantity:
Serves 6