Mini Blueberry Tarts
"I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey..."
INGREDIENTS
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2 cups fresh blueberries
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1/3 cup sugar
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4 teaspoons cornstarch
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2 sheets refrigerated pie crust
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1 large egg yolk, lightly beaten
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