Blueberry Streusel Tartlets

Yummy! and so fun to share!

Having recently purchased some new 4" fluted tartlet pans, 

I just had to try them out!

What could be more delicious, especially if being enjoyed in the morning,

than blueberry streusel topped tartlets. 

Put a big smile on a friends face, and share them.   I always love to share 

new "experiments" with my friends.

As Always,

ENJOY!

       Preheat oven to 375 degrees.  divide chilled pastry dough into 4 parts.  Roll out into 6" circles,

and line buttered tart pans.  With any remaining scrap, press together and roll out two more disk, and line buttered tart pans.   With foil or parchment paper, line each tart pan and fill with pastry weights( I use dried beans for this).  Place tartlet pans on cookie sheet and bake for 8-10 minutes, just until crust is set but not golden or browned. 

      Remove from oven and let slightly cool.  Fill with fruit, just to level with the rim of the pan.  Do not over fill, these small pans or you will have a bubbling mess all over your cookie sheet.

     Top with a crumb topping.  A mixture of flour, sugar and butter with just a pinch of salt.

Bake at 350 degrees for 40-45 minutes  or until crust is browning and filling is just starting to bubble.