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Blueberry Tart

18 Ratings
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Serves: 4

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All you need:

  • Nonstick cooking spray
  • 3 tbsp sugar, divided
  • 1 tsp cornstarch
  • 1/8 tsp cayenne pepper
  • 1/4 c. water
  • 1 c. fresh blueberries, divided
  • 1 c. fresh raspberries
  • 1/4 tsp ground cinnamon
  • 4 sheets frozen phyllo dough (9-by-14-inch rectangles), thawed

All you do:

  1. Preheat oven to 375 degrees. Lightly coat four 4-by-2-by-1/2-inch rectangular tart pans with removable bottoms with cooking spray; set aside.
  2. In a small saucepan, stir together 2 tablespoons sugar, cornstarch and cayenne pepper. Stir in water and half the blueberries. Cook and stir over medium heat until thickened and bubbly. Fold in raspberries and remaining blueberries; set aside.
  3. In small bowl, stir together remaining tablespoon sugar and cinnamon.
  4. Place one sheet of phyllo on cutting board. Lightly coat with cooking spray; sprinkle with about 1 teaspoon cinnamon sugar. Repeat layering with remaining phyllo and cinnamon sugar, ending with cooking spray. With a sharp knife, cut phyllo stack into four rectangles. Ease into prepared tart pans.
  5. Bake for 8 minutes or until phyllo is golden brown. Cool slightly; remove shells from pans. Spoon berry filling into shells just before serving.

Daily Values:

2% vitamin A 2% calcium
20% vitamin C 6% iron

Nutrition Facts per serving:

Calories: 130 Protein: 2g
Carbohydrate: 29g Saturated Fat: 0g
Cholesterol: 0mg Sodium: 95mg
Dietary Fiber: 3g Sugars: 15g
Fat: 1.5g Trans fats: 0g
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