Mini Blueberry Tarts

Recipe from Coastal Living

This recipe is bite size, but so deliciousness.  I'll preface the recipe by saying that I love making mini-pies.  About a year ago, I found this mini-pie maker and I snatched it up.  Everything always ends up being so cute, plus portion control is a bit easier.  Ironically, that little pie maker has been a really good investment for me in that I make everything from mini-quiche to breads and desserts in it.  You don't have to have a mini-pie maker for these, just a mini muffin pan.

Ingredients:
½ (17.3-ounce) package frozen puff pastry sheets, thawed
2½ pints fresh blueberries (4½ cups)
½ cup sugar
2½ teaspoons grated lemon rind
5 teaspoons fresh lemon juice
1/8 teaspoon salt
Garnishes: sweetened whipped cream, fresh mint sprigs


Directions:
Roll out pastry into a 15- x 10-inch rectangle on a lightly floured surface; cut into 24 squares. Fit squares into miniature muffin pans, extending corners slightly above cup rims.

Bake pastry at 425° for 10 minutes or until golden brown. Remove from oven, and gently press handle of a wooden spoon into center of each pastry, forming tart shells. Remove from pan.

Combine blueberries and next 4 ingredients in a large bowl, stirring gently. Spoon blueberry mixture into center of each tart shell. Garnish, if desired. Makes 6 servings.