EASY BLUEBERRY TARTS

A little cayenne pepper gives these tarts a
pleasant hint of spice and distinct Mexican flair.
Easy Blueberry Tarts
Makes: 4 servings
Prep 25 mins
Bake 375°F 8 mins
Views Nutrition Facts
Ingredients
Nonstick cooking spray
2 tablespoons sugar
1 teaspoon cornstarch
1/8 teaspoon cayenne pepper
1/4 cup water
1 cup fresh blueberries
1 cup fresh raspberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon
4 sheets frozen phyllo dough (9 x14-inch
rectangles), thawed
Directions
Preheat oven to 375 degrees F. Lightly coat four
4x2x1/2-inch rectangular tart pans that have
removable bottoms with cooking spray; set
aside. In a small saucepan stir together 2
tablespoons sugar, the cornstarch, and cayenne
pepper. Stir in water and half of the blueberries.
Cook and stir over medium heat until mixture is
thickened and bubbly. Fold in remaining
blueberries and the raspberries; set aside.
In small bowl stir together 1 tablespoon sugar
and the cinnamon. Place one sheet of phyllo on
cutting board. Lightly coat with cooking spray;
sprinkle with about 1 teaspoon sugar mixture.
Repeat layering with remaining phyllo and sugar
mixture, ending with cooking spray. With a sharp
knife, cut phyllo stack in half lengthwise and
crosswise, forming four rectangles. Ease
rectangles into prepared tart pans.
Bake for 8 minutes or until phyllo is golden
brown. Cool slightly; remove shells from pans.
Spoon filling into shells just before serving. Serve
warm or cool. Makes 4 servings.