1tablespoongelatinpectin powder or instant tapioca
2pie crusts
ICING
2cupspowdered sugar
2-3tablespoonmilk
Instructions
Mash blueberries in a bowl. Add sugar, lemon juice, salt and gelatin or tapioca. Stir until well mixed.
Using a pizza cutter, cut off four sides of the round pie crust to form a square. Then cut into thirds, turn 90 degrees, and then cut in half. You'll be left with 6 rectangles. Do this with the second pie crust as well until you have 12 total rectangles.
Spoon about 2 tablespoon of the blueberry mixture onto 6 of the pie crust rectangles. Top each with another rectangle of pie crust. Then, using a fork, press the edges together, all the way around the edge to seal.
Using the fork, poke three rows of holes in the top pie crust at a diagonal.
Using a toaster oven or conventional oven, bake on a lined baking sheet for about 12-15 minutes at 350˚ or until golden brown. Please note: temperature may need to be increased when using a conventional oven and cook time may vary.
While the blueberry tarts bake, prepare the icing by mixing powdered sugar with milk. Icing should be very thick so that it hardens some when cool.
When tarts are done baking, let cool then add icing. You can pipe the icing on by putting the icing into a sandwich bag and cutting a small hole in the corner, then squeeze it out in a zig-zag motion on top.
Enjoy fresh and warm or you can freeze and reheat these!